Chef by StepAuthorChef by Step
Rating
Potato-chickpea vegan enchiladas with tomatillo sauce
Yields6 ServingsCategoryCuisine
Total Time1 hr 30 mins
Share on facebook
Facebook
Share on pinterest
Pinterest
Share on twitter
Twitter

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.

Enchilada filling
 1 large potato
 2 jalapeño peppers
 ½ large red onion
 15 oz canned chickpeas
 2 tsp oregano
 1 tsp cumin
 ½ tsp salt
 4 tsp minced garlic
 ½ tsp black pepper
 1 cup vegetable broth
 2 tbsp vegetable oil
Pine Nut Crema
 12 oz silken tofu
 ½ cup pine nuts
 2 tbsp lime juice
 1 tbsp vegetable oil
 2 tsp corn starch
 1 tsp minced garlic
 1 tsp salt
Garnish
 1 avocado
 5 stalks of cilantro
Other
 2 cups salsa verde
 12 corn tortillas (not wheat flour!)
1

Gather your ingredients!
Preheat the oven to 375°F.

ingredients for potato chickpea vegan enchiladas with tomatillo sauce

2

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

blending ingredients for vegan crema

3

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.

blended vegan crema

4

Cube the potatoes. These will ultimately be mashed so the size is not terribly important.

cubed potatoes

5

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.

boiling potato cubes

6

While the potatoes are boiling, finely dice the two jalapeños and roughly chop the red onion half.

chopped jalapeños and red onion

7

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.

enchilada filling without potatoes

8

Drain the chickpeas and slightly smush them with a side of a knife.

cut chickpeas for vegan enchiladas

9

Drain the boiled potatoes.

drain hot potatoes

10

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.

vegan enchilada filling with chickpeas and potatoes

11

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.

make a sauce station

12

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.

warming one corn tortilla for vegan enchilada

13

Coat both sides of the warmed tortilla with tomatillo sauce by laying it in the pie dish, first on one side, then the other.

coat tortilla with salsa verde for vegan enchiladas

14

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.

roll a vegan enchilada step 1

15

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.

roll a vegan enchilada step 2

16

Fold the edge of the enchilada over the line of filling.

roll vegan enchilada step 3

17

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.

roll a vegan enchilada step 4

18

Once you’ve rolled all the enchiladas that will fit into the dish, drizzle on the remaining tomatillo salsa, the more the better!

uncooked vegan enchiladas in a casserole dish

19

Spoon on a generous amount of pine nut crema.

uncooked vegan enchiladas with crema

20

Cover the dish in tinfoil and cook at 375°F for 25 minutes.

covered casserole in tinfoil cooking

21

Remove the finished enchiladas and garnish with a bit of cilantro. The tortillas should have taken on a slightly darker hue.

Potato-chickpea vegan enchiladas with tomatillo sauce

22

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.

serving vegan enchiladas with tomatillo salsa