Vegan Sun Dried Tomato & Corn Enchiladas
I cook a lot of vegan recipes, but I don't necessarily eat this way all the time. Food restrictions or not- most recipes that are vegan/vegetarian or dairy-free are cheaper to make, healthier to eat and consist of considerably less fat. Rice, vegetables and even beans are a perfect blend of healthy protein, carbs and natural substance. You can use flour or corn tortillas for this recipe but I found that if you are not making a gluten-free meal, flour tortillas hold up a lot better after being smothered in enchilada sauce and baked in the oven. I have done several different styles of enchiladas; some with small flour tortillas, some with large but what I found was that the larger of the styles holds more and is able to fold completely so no ingredients spill out. If you place a thin layer of enchilada sauce on the bottom of your baking dish then your wrapped enchiladas with stick to the bottom and not unfold as you are filling the next. Squeeze them tightly together, pour sauce over top and enchiladas are ready to bake!
My family loves enchilada night but there are several things to watch out for so your left overs are as equally impressive. (That is- if you have anything left over after dinner!) You can adjust cook time based on personal preference. I layer my enchiladas with a thin layer of shredded cheese for flavor and also an extra crispy crunch. Enchiladas make great leftovers, but not if they are soggy! Make sure you fill each tortilla with only enough to fill. If you add too much ingredients will spill out and your tortillas may fall apart. If you prefer a crunchier tortilla, omit placing enchilada sauce on the bottom of your pan. Replace this with a thin layer of cooking spray to reduce sticking. You can always serve your enchiladas with sauce on the side for optimal preference.
Vegan Sun Dried Tomato & Corn Enchiladas with Saffron Rice & Enchilada Sauce
(for a gluten-free option, try using corn tortillas in place of flour)
2 1/2 Cups Water
2 Tablespoons Butter
1 Package Yellow Saffron Rice
1 Cup Mushrooms, Diced
1/2 Cup Sun Dried Tomatoes, Sliced
1 White Onion, Diced
1 Jalapeno, Minced
3 Cloves Garlic, Minced
1 (15 ounce) Can Whole Kernel Corn
1/2 Lime, Juiced
8 Large Flour Tortillas, Room Temperature
2 Cups Shredded Dairy-Free Cheddar Cheese Alternative
(or shredded Cheddar Cheese for a non-vegan option)
Cashew Sour Cream or Dairy Alternative
(or sour cream for a non-vegan option)
Preheat oven to 375 degrees. In a medium-sized pot, add water, butter and heat to a boil. Stir until butter has dissolved. While boiling add rice and let boil for 1-2 minutes, covered. Stir until rice and seasoning has been mixed well and reduce heat to low. Cover and let cook for 25 minutes or until soft. Remove from heat and let sit until room temperature. (You can remove rice from pot and place into a mixing bowl to speed up this process).
In a large mixing bowl add cooled yellow saffron rice, diced mushrooms, sun dried tomatoes, diced onion, minced jalapeno, garlic cloves and drained can of corn. Stir until completely mixed. Season with any salt or pepper to taste. Pour a thin layer of prepared enchilada sauce over the bottom of baking dish. (I used a 9 x 13 glass casserole dish). To make enchiladas, begin by filling a large, room temperature tortilla with a handful of cheese alternative and two large scoops of rice filling. Squeeze filling into center by folding one side of the tortilla inside, bringing right and left corners inward and rolling forward. Your enchilada should be completely closed with no ingredients showing. Place each tortilla side-by-side into a baking dish. Continue until all tortillas have been filled. Cover enchiladas with remaining enchilada sauce, or an amount to your preference and layer with remaining cheese alternative. Place enchiladas into preheated oven and bake for 45 minutes or until desired crispiness. Remove from oven and let cool for 5-10 minutes before serving. Scoop a spoonful of cashew sour cream or sour cream alternative over top and serve warm.
(About 8 Servings- Makes about 8 Enchiladas)
Vegan Chili Enchilada Sauce
1/2 Cup Ketchup1/2 Cup Water
1 Teaspoon Vinegar
1 Teaspoon Hot Cayenne Pepper Sauce
1/2 Lime, Juiced
1 Teaspoon Chili Powder
1 Teaspoon Season Salt
1/2 Teaspoon Cumin
In a small mixing bowl add ketchup, water, vinegar, hot cayenne pepper sauce and lime juice. Whisk together until smooth. Season with chili powder, season salt and cumin. Blend together until well mixed. Store at room temperature until ready to use.
(About 8 Servings- Covers about 8 Large Enchiladas)
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