Enchiladas Con Crema De Chile

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 4 chilies (poblano or pasilla)
• 3 tablespoons vegan butter
• 5 garlic cloves
• 1 cup frozen or fresh peas
• 1 tablespoon vegetable bouillon granules
• 1 1/2 cups soymilk or 1 1/2 cups almond milk or 1 1/2 cups rice milk
• 3 tablespoons tofutti better-than-cream-cheese or 3 tablespoons tofu mock cream cheese - tofu mock cream cheese
• 8 corn tortillas
• 1 medium onion, diced
• 1 bell pepper, diced (red, green, or yellow)
• 1 1/2 avocados, diced
• 1 1/2 cups portabella mushrooms (or any meat substitute ( tofu, seitan, vegan shrimp...etc)
• 1/2 tomato, diced
• 1/4 cup canola oil
• 1 tablespoon olive oil

Recipe

• 1 sauce:.
• 2 wrap garlic cloves in foil. add chiles and garlic into oven and set to broil. roast the peppers for about 7 minutes, turn then roast an additional 7 minutes or until the skins blister. watch carefully so they do not burn.
• 3 cover roasted chiles with cloth or place in a paper bag. allow them to sweat for about 15 minutes. (while waiting chop up ingredients for enchiladas).
• 4 peel the chiles then remove the seeds and slice. dice garlic. melt butter in saucepan over medium heat add garlic and sauté for about 3 minutes, add peas, roasted chiles, tofutti and veggie granules and mix for 3 minutes.
• 5 stir in the soymilk and let it simmer for 5 minutes.
• 6 allow to cool for a bit then place mixture in a blender to puree or use emulsion blender. add salt to taste.
• 7 enchiladas:.
• 8 mix diced avocados and ¼ of the diced onion in a bowl. add salt to taste and refrigerate for later.
• 9 in a skillet sauté the remaining diced onion with olive oil until transparent, add in bell peppers, tomato and meat substitute sauté for another 5 or 6 minutes.
• 10 add in ½ cup of sauce and let it simmer for 3 minutes.
• 11 heat canola oil in a small skillet. add 1/2 cup of sauce in a bowl. using tongs dip tortilla into hot oil and then drop into bowl with sauce. repeat this until all tortillas are in the bowl with sauce.
• 12 assembly:.
• 13 add 1 spoonful of avocado mix and 2 spoonfuls of sautéed mixture, and then roll. once done wrapping all enchiladas cover them with remaining sauce.
• 14 garnish with green onions, cilantro, minced bell pepeprs or whatever you have - enjoy!