We love spices at our house. This isn’t hot, but it did warm up our tongues like good Mexican food should. And I still maintain it is impossible to overdo garlic or onions, so please take that into consideration if you decide to try this recipe. Every meal is driven by what I have on hand, so while I intended to use spinach here, I found I had none. What I did have was a planter full of Swiss Chard begging to be harvested. I didn’t have vegan enchilada sauce, so I made some using Trader Joe’s Hatch Valley Salsa and a can of organic crushed tomatoes, and some tomato sauce. I wanted a sweet onion, but I only had white and red, so I mixed them with onion powder and dehydrated onions. (See earlier comment on onions.) Lastly, it’s already too hot in Austin to turn on the oven late in the day, so I used the air fryer in oven mode and it worked perfectly.
Another comment about the order in which I prepared this dish. I made rice in the rice maker while I prepared everything else. And I started with the sauce and then prepared the filling for the enchiladas. Lastly, I warmed the corn tortillas and then assembled the enchiladas and put them in the oven. (They are also one of those items that are great the next day warmed up.) While the enchiladas are cooking, I make the relish or my version of Pico de Gallo which again makes use of what is on hand. I don’t add hot peppers in the mix. Lots of flavor, no heat. I also served it with vegan sour cream and a sprig of cilantro on top.
SAUCE:
1 15 oz. can organic crushed tomatoes (no salt added)
1 8 oz. can organic tomato sauce (no salt added)
1 12 oz. jar of Trader Jose’s Hatch Valley Salsa
4 crushed gloves of fresh garlic, plus an ample sprinkle of Purple Stripe Garlic powder
1 Tablespoon dehydrated onions
1 teaspoon onion powder
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 teaspoons Wild Mountain cumin seeds
2 teaspoons ground black cumin
1 teaspoon ground Ceylon cinnamon
Black Pepper to taste – you don’t need much
Combine the sauce ingredients in a small pot over a very low simmering heat and stir often to blend flavors. While that is simmering, combine the filling ingredients.
FILLING:
About 2 Cups of sliced baby bella mushrooms (8 oz package)
1 Cup sweet corn (I used frozen)
1 – 1 ½ Cups finely diced onions (mix of white and red or whatever you have on hand)
2 Cups finely chopped greens (I used swiss chard, but any fresh green would do)
Nutritional yeast to sprinkle over each enchilada before folding it over to add to the pan
When I am ready to assemble, I soften the corn tortillas by wrapping them in a damp (clean) dish towel and microwave for about a minute until warm and flexible. This serves about 4-6 depending on what else you serve with them. I used a 9” square pan because that is the largest I could fit in the air fryer oven. It was a snug fit and I wrapped foil tightly to keep it moist and prevent boil over.
Start by covering the bottom of the pan with a thin layer of sauce and then fill your corn tortillas with the filling, sprinkle on some nutritional yeast and tuck it fold down into the pan. Stack them tightly and you should be able to get about 8-10 enchiladas stacked at least two deep depending on the depth of your pan and size of the corn tortillas. (I used 6” yellow corn tortillas.) Make sure you cover each layer generously with the sauce.
I like to let it cook in a low oven (350 degrees) for about an hour or more to let all the seasonings marinate through the dish. But depending on your oven you may need less time or lower heat so you don’t dry them out. You want them moist!
GARNISH / ala PICO DE GALLO:
While the enchiladas are baking, I make my topping. The emphasis is fresh and cold and flavorful. It is a wonderful topping to the warm enchilada. I also serve vegan sour cream for those who like it.
This iteration had the following:
2 Cups grape tomatoes chopped
1 Cup finely chopped white onion
¼ Cup finely chopped red onion
2 medium sized ripe avocados diced
Large handful of fresh cilantro finely chopped (I have a friend that hates cilantro so when she is dining with us I trade this out for parsley or mild oregano.)
1 Cup roasted and salted pumpkin seeds
One of my favorite things to do is add roasted pumpkin seeds. I buy them raw and then pour out an ample cup into my green pan under a low heat. I lightly salt this and cover it loosely so the seeds don’t pop out of the pan. Stirring often with a wooden spoon until they begin to toast. (They turn a little brown and smell wonderful.)
If you don’t have pumpkin seeds, I sometimes use pomegranate seeds or finely diced jicama for the crunch.
Have fun and experiment to see what new items you can incorporate and create a tasty and nutritional meal.