Personally I think Chris outdid himself this time. For dinner this week we’re eating vegan enchiladas (covered in green sauce) with Mexican Style Hot Pickled Carrots. These vegan enchiladas are the perfect combination of smoothness and kick. I’m not sure that makes any sense so you’ll just have to make them yourself.

Vegan Enchiladas

(Makes between 12 and 14 enchiladas)

Ingredients:

• 1 lb raw spinach
• 2 yellow onions
• 2 green bell peppers
• 2 red bell peppers
• 8 roasted poblano peppers
• 8 cloves roasted garlic (see below*)
• 3 T oregano
• 1 pinch chili powder
• Whole Wheat Tortillas

*Roasted garlic cloves: Peel garlic cloves, wrap in foil and place in oven at 375 degrees F until they turn slightly brown (~30 to 45 minutes)

The Filling

Spritz frying pan with oil spray. Saute spinach until wilted (~3 minutes)  and set aside. Re-oil the same pan, and saute onions until translucent.

Add bell peppers and continue to saute until peppers are brightened. Next add the roasted poblanos, roasted garlic, and spinach. Cook another 2 minutes and remove from heat.

Enchilada Assembly

Roll filling into whole wheat tortillas. Spread with green sauce and bake @ 375 degrees F for 30 minutes.

(As you can see in the pic, Chris also added soy cheese to his).

Lastly, serve & savor! Here the vegan enchiladas are shown with Mexican Style Hot Pickled Carrots, vegetarian refried beans, chips and topped with soy cheese (read soy cheese labels carefully as they sometimes still contain milk products).

Want more vegan Mexican food? Try this site.

Recipe by HarrisArnoldCollaboration