This recipe is based on one From Terry Hope Romano’s excellent book, Viva Vegan! This dish is a warm and hearty, but with healthy ingredients it will still leave you feeling comfortably light after dinner.
Gather your ingredients!
Preheat the oven to 375°F.
Start by making the pine nut crema. This is a cool sauce to drizzle over the top of your enchiladas. Add the following to your food processor:
drained 12 oz of silken tofu
1/2 cup of pine nuts
2 tbsp lime juice
1 tbsp vegetable oil
2 tsp corn starch
1 tsp minced garlic
1 tsp salt
Blend the ingredients until they are smooth and creamy with no traces of whole pine nuts. Set this aside in the fridge until the enchiladas are assembled.
Cube the potatoes. These will ultimately be mashed so the size is not terribly important.
Add the potatoes to a pot and add just enough water to cover. Raise to a boil and then simmer for about 20 minutes, until the potatoes are soft.
While the potatoes are boiling, finely dice the two jalapeños and roughly chop the red onion half.
Warm 2 tbsp of oil on a large skillet. When the oil is hot, add the onion and jalapeños.
Add the spices: 2 tsp of oregano, 1 tsp of cumin, 1/2 tsp salt, 4 tsp minced garlic, and 1/2 tsp black pepper.
Sauté the mixture until the onions become soft and slightly translucent.
Drain the chickpeas and slightly smush them with a side of a knife.
Drain the boiled potatoes.
Add the potatoes, chickpeas, and 1 cup of vegetable broth to the pepper and onion mixture. Cook the enchilada filling, stirring frequently, until the vegetable broth has mostly boiled off. Taste the mixture and adjust the spices as needed.
Prepare your workstation to make multiple enchiladas.
Pour tomatillo salsa at the bottom of the casserole dish you plan to bake in, just enough to cover the bottom of the dish.
Do the same with a pie dish or other round dish large enough to fit an unrolled tortilla. You will sue this to coat both sides of each tortilla with flavorful sauce.
Warm the first corn tortilla on a pan with no oil. The heat melts the fat in the tortilla and makes it malleable.. You don’t need to scorch the tortilla, just warm it.
Do not skip this step! If you do, your enchiladas will crumble when you try to roll them.
Coat both sides of the warmed tortilla with tomatillo sauce by laying it in the pie dish, first on one side, then the other.
Lay the softened and coated tortilla in the casserole dish you plan to bake in. Put about 4 tablespoons of the enchilada filling in a line near the edge of the circle.
Pinch opposite sides of the tortilla to make about an inch of overlap on each side. This will help keep the filling from spilling out.
Fold the edge of the enchilada over the line of filling.
Continue rolling the previous fold until you get a tube. You’ve rolled your first enchilada!
Repeat the previous steps until you’ve made about 12 enchiladas, snugly packing them into the casserole dish as you go.
Once you’ve rolled all the enchiladas that will fit into the dish, drizzle on the remaining tomatillo salsa, the more the better!
Spoon on a generous amount of pine nut crema.
Cover the dish in tinfoil and cook at 375°F for 25 minutes.
Remove the finished enchiladas and garnish with a bit of cilantro. The tortillas should have taken on a slightly darker hue.
Serve hot and enjoy! I’ve pared mine with a bit of avocado and rice. This recipe for cilantro lime rice is an excellent side to this entree.