Vegan Enchiladas! 😋
One of the toughest parts of not eating cow cheese was giving up Traditional Cheese Enchiladas!
Thanks to tasty plantbased cheese, I still get my Mexican Comfort Food Fix.
Contrary to what food marketers would have you believe — HEALTHY FAT is good for you!
Healthy Fat gives stable long-lasting energy and satiety without spiking your blood sugar.
But let be clear; not all fats are created equal. Industrial seed oils such as vegetable oil, canola oil, corn oil, and soybean oil that are often passed off as healthy fats are in fact not healthy at all.
These unhealthy fats are hydrogenated and cause oxidative stress to our bodies. Oxidation in the body leads to a whole host of health issues like inflammation, heart disease, stroke, obesity, high cholesterol, type 2 diabetes, and some forms of cancer.
As I have said before, Food Matters, so choose wisely!
After dipping each gluten-free corn tortilla in my home-made enchilada sauce, I stuffed these yummy enchiladas with a huge helping of mashed Vegan Black Beans, Green Chili, Fresh Chopped Spinach and Spicy Vegan Jack Cheese!
I added more Cheese and Fresh Jalepenos on top, then roasted them in my mild Enchilada Sauce at 350 degrees for about 23 minutes…
My homemade red enchilada sauce has authentic Mexican flavor! It’s so good and easy, you’ll never go back to store-bought sauce again. This recipe yields about 2 cups (16 ounces) of sauce.
- 3 tablespoons Avocado Oil
- 3 tablespoons Coconut Flour (all gluten-free flour blends work!)
- 1 tablespoon Ground Chili Powder (less for less spicy or if kids are eating)
- 1 teaspoon Organic Ground Cumin
- ½ teaspoon Organic Garlic Powder
- ¼ teaspoon Organic Dried Oregano
- ¼ teaspoon Sea Salt, to taste
- Pinch of Organic Cinnamon (optional)
- 2 tablespoons Organic Tomato Paste
- 2 cups Organic Vegetable Broth
- 1 teaspoon Apple Cider Vinegar
- Freshly ground black pepper, to taste
- This sauce forms quickly, so pre-measure the dry ingredients (the coconut flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
- In a medium-sized pot over medium heat, warm the Avocado oil until it’s it’s hot enough that a light sprinkle of the Coconut flour/spice mixture sizzles on contact.
- Once ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened to your liking. (The sauce will thicken some more as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with salt and freshly ground black pepper!
This sauce is full of authentic Mexican flavor, I know the Cinnamon is a twist, but you are going to love them!
After allowing the Enchiladas to cool for 8 minutes, I smeared some homemade Jalepeno & Cilantro sauce for one final kick!
Mmmmm… they were Yummy Yummy Baby!
I made a separate Non-spicy batch of these for my youngling, he absolutely loves them!!!
For a non-spicy version, do not add the green chilis or the jalepenos on top. My little one loves his sprinkled with fresh chopped black olives, I just forgot to snap a pic! Ugh!
Whether Spicy or Mild, your family will say they are Yummy Yummy Baby!