I remember asking my third grade teacher how to spell enchiladas so that I could list them as my favorite food in a personal survey we were filling out for class. Enchiladas and pizza. I loved these things because they were smothered in cheese, and oh my, how I loved cheese.
But I’m a grown lady-person now, and my cheese days are over! At least my animal cheese days, which I often like to refer to as my rotten-cultured-nipple-juice-days, to remind people of what cheese really is (I believe in an honest dose of perspective from time to time). Now, being weened from the nip, I enjoy delicious and healthy DIY nut cheeses, and my new favorite cheese: TOFETA!
I think we explained the greatness of tofeta a couple of weeks back in our Greek Salad post, but seriously people, this stuff is delicious! If you have not tried it yet, you have not lived. Just sayin.
Anywho, these enchiladas are RIDICULOUSLY DELICIOUS (!!!) and I can’t wait to try them out on The Family we cook for! Inside of these delicious red sauce slathered magic pockets of amazingness are: squash (from our garden!), dino kale, button mushrooms, onion, and tofeta. We chopped these ingredients up into little bite sized chunks and placed them inside the BEST blue corn tortillas ever. Then we poured on the enchilada sauce! This sauce is soooooo good!
Enchilada Sauce from The 30 Minute Vegan:
- 2 cups water
- 1 (6 oz) can tomato paste (we used 7 oz for fun)
- 2 garlic cloves
- 2 teaspoons chile powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1 tablespoon agave nectar
- 2 tablespoons soy sauce (we used tamari)
Blend all of the ingredients together until it’s one smooth lookin sauce. One by one, immerse both sides of your tortillas in the sauce, transfer to a plate, and then add a nice spoonful of filling to the middle. Roll up and place in a dish. Repeat until you can’t possibly fit any more enchiladas in the dish. Bake at 400 degrees for 15 minutes and then unleash your enchilada monster. Go wild!
Our apologies for another “almost recipe”. We aren’t that great about measuring things when we come up with them ourselves (in this case the amount of veggies and tofeta). But hey! Use your enchilada intuition as your guide and I’m sure they will taste amazing!
Oh yes, and the tofeta recipe that you need to try lies within the Greek Salad post! DO IT!