This vegan enchilada dish is best with my homemade Easy Enchilada Sauce. You will not miss the cheese in these enchiladas!
Makes 20 enchiladas.
- 2 Tbsp vegetable oil
- 1 c sweet onions, sliced
- 1 c summer squash or zucchini, cut in thin strips
- 1 c poblano peppers, seeded, cut in thin strips
- 2 cloves garlic. minced
- 2 c cooked pinto beans
- 1/2 tsp kosher salt
Tortillas and Sauce:
- 1/2 c vegetable oil
- 20 (8 inch) corn tortillas
- 3 c enchilada sauce
- In a large skillet over medium heat, warm the 2 tablespoons of oil. Add onions, summer squash and poblanos. Sauté 3-4 minutes. Add garlic and sauté another minute.
- Remove from heat. Partially crush pinto beans and add. Stir and blend. Set aside.
- If baking directly, preheat oven to 350 degrees F and place a half-cup enchilada sauce in a 13 x 9 x 2 inch baking dish. Spread the sauce to coat bottom. Place remainder of sauce in a shallow dish.
- In a small, heavy skillet, heat the half-cup oil to about 350 degrees F. Carefully slide a tortilla into the hot oil for 30 seconds. Remove with slotted spoon and allow oil to drain briefly. Dip hot tortilla in the shallow dish of enchilada sauce and place the coated tortilla in a holding dish. Repeat with remaining tortillas, piling them in the holding dish.
- Place one of the coated tortillas on a plate and add about 2 tablespoons of the filling mixture in a strip down the center of the tortilla; roll up.
- Place the rolled enchilada in the prepared baking dish. Repeat with remaining tortillas until you have two tight rows of 10 enchiladas each.
- Spread remaining enchilada sauce over all of the enchiladas. Cover with foil and either refrigerate until ready to bake, or bake directly. Bake covered 20-30 minutes, or until hot. Serve with vegan or dairy sour cream and a sprinkling of cilantro or finely chopped bell peppers on top.