These vegetable-stuffed enchiladas are so filling and satisfying you'll forget they don't have any meat in them. Or cheese! In fact, they are completely vegan. We're omnivores in our house, but for health reasons we try to eat a plant-based diet most nights of the week. It's saves money, we've become much more creative with our cooking, and we feel great.
These delicious potato-filled enchiladas are an easy and healthy dinner despite the long list of ingredients. Inspired by a recipe found in the May 2013 issue of Food & Wine, I eliminated the cheese filling and replaced it with mashed cumin potatoes and sautéed zucchini. I also created a dairy-free lime sour "cream" to drizzle on top.
Potato and Zucchini Enchiladas with Roasted Carrot Sofrito
Serves 4-6
Roasted Carrot Sofrito:
5 carrots, peeled and roughly chopped
1/2 large red onion, roughly chopped
5 cloves garlic, peeled
1 16-ounce canned stewed tomatoes with juices
1/4 cup olive oil
1 teaspoon smoked paprika
1/2 teaspoon Mexican oregano (optional)
Salt and pepper to taste
Enchiladas:
10-12 corn tortillas
2 large Russet potatoes, peeled and quartered
1/2 teaspoon cumin
1 tablespoon Earth's Balance spread
1/2 cup plain coconut creamer (or other unsweetened non-dairy beverage)
Salt and pepper to taste
2 large zucchini
Olive oil
Garnish:
1 large handful fresh cilantro, chopped
2 green onions (green part only), chopped
1/2 red onion, finely chopped
Sliced avocado
Lime Sour "Cream":
1/2 cup Tofutti sour cream
1 tablespoon plain coconut creamer (or other unsweetened non-dairy beverage)
Juice of 1/2 a lime
Preheat oven to 225° F. In a food processor, pulse carrots, onions and garlic until finely chopped. Add the tomatoes with the juices and pulse until combined (be careful not to make into a paste). Transfer to a bowl, add olive oil, smoked paprika, and oregano and season to taste with salt and pepper. Transfer to an oven-proof dish and bake for 1 1/2 - 2 hours, stirring occasionally.
Meanwhile, steam or boil the potatoes until tender. Drain and transfer to a mixing bowl. Mash and add cumin, Earth's Balance, and coconut milk; season to taste with salt and pepper. Stir to incorporate.
Dice or slice the zucchini into matchstick size pieces. Add a dash of olive oil to a sauté pan and cook over medium-high heat until tender and lightly browned, about 3-5 minutes.
In a small bowl, combine Lime Sour "Cream" ingredients and stir until well combined.
To assemble the enchiladas:
In a small skillet over medium heat, dry cook tortillas on both sides until soft (a few seconds on each side). To assemble enchiladas, add a couple of teaspoons of mashed potatoes and a bit of zucchini in the center of a tortilla and roll - do not overstuff. Place seam side down on an oven proof plate or dish. Repeat until all the tortillas are filled. Liberally spoon carrot sofrito over the top and return to a 350° F oven until heated through (you can also heat in the microwave for 1 minute or so), about 10 minutes.
Garnish with cilantro, green and red onions and avocado slices. Drizzle with lime sour "cream" and serve.
