Vegan Pasilla Enchiladas Recipe

Corn tortillas: Soft and pliable, these are the base for the enchiladas.

Black beans: Provide a hearty and protein-rich filling.

Corn: Adds a sweet crunch to the filling.

Pasilla pepper sauce: Made from dried pasilla peppers, this sauce is smoky and flavorful.

Vegan cheese: Melts over the enchiladas, adding a creamy texture.

Pasilla peppers: Dried chilies that are rehydrated to make the sauce.

Vegetable broth: Forms the liquid base for the pasilla pepper sauce.

Onion: Adds depth and sweetness to the sauce.

Garlic: Provides a robust flavor to the sauce.

Olive oil: Used for frying the tortillas and blending the sauce.

Salt: Enhances the overall flavor of the dish.

When making the pasilla pepper sauce, ensure to blend the soaked pasilla peppers thoroughly with the vegetable broth, onion, garlic, and olive oil until completely smooth. This will create a rich and velvety sauce that coats the enchiladas evenly. Additionally, lightly frying the corn tortillas before filling them helps to prevent them from becoming soggy during baking, ensuring a perfect texture.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can provide a slightly different texture and are often more pliable, making them easier to roll.

• cooked black beans - Substitute with cooked pinto beans: Pinto beans have a similar texture and flavor profile, making them an excellent substitute.

• fresh or frozen corn kernels - Substitute with canned corn: Canned corn is convenient and has a similar taste and texture to fresh or frozen corn.

• shredded vegan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good source of B vitamins, making it a great vegan alternative.

• dried pasilla peppers - Substitute with dried ancho peppers: Ancho peppers have a similar smoky flavor and heat level, making them a suitable replacement.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor that complements the other ingredients well.

• chopped onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience and a more concentrated flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• Allow the enchiladas to cool completely before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the enchiladas in an airtight container. They can be stored in the refrigerator for up to 3-4 days.

• To freeze, arrange the enchiladas in a single layer on a baking sheet and place in the freezer until solid. This prevents them from sticking together.

• Once frozen, transfer the enchiladas to a freezer-safe container or a resealable plastic bag. Label with the date for easy tracking.

• When ready to reheat, preheat your oven to 350°F (175°C). If frozen, there's no need to thaw; simply cover the enchiladas with foil and bake for about 30-35 minutes, or until heated through.

• For a crispier texture, remove the foil during the last 10 minutes of baking.

• If reheating from the refrigerator, cover with foil and bake for about 20 minutes, or until heated through.

• You can also reheat individual portions in the microwave. Place a single enchilada on a microwave-safe plate, cover with a damp paper towel, and heat on high for 1-2 minutes, or until hot.

• To maintain the best texture and flavor, avoid reheating enchiladas more than once.

• Preheat your oven to 350°F (175°C). Place the leftover enchiladas in an oven-safe dish, cover with foil to retain moisture, and bake for about 20 minutes or until heated through. This method ensures the vegan cheese melts beautifully and the tortillas remain soft.

• For a quicker option, use a microwave. Place the enchiladas on a microwave-safe plate, cover with a microwave-safe lid or another plate to prevent drying out, and heat on medium power for 2-3 minutes. Check and stir if necessary, then continue heating in 1-minute intervals until thoroughly warm.

• If you prefer a slightly crispy texture, reheat in a skillet. Add a small amount of olive oil to the pan and heat over medium. Place the enchiladas in the skillet, cover, and cook for about 5-7 minutes, flipping halfway through to ensure even heating. This method gives the tortillas a delightful crunch while keeping the filling warm and gooey.

• For those with an air fryer, preheat it to 350°F (175°C). Place the enchiladas in the basket, ensuring they are not overcrowded. Heat for about 5-7 minutes, checking halfway through. This method will give you a crispy exterior while keeping the inside deliciously warm.

• If you have a steamer, this is a great way to reheat without drying out. Place the enchiladas in a steamer basket over boiling water, cover, and steam for about 10 minutes. This method keeps the tortillas soft and the filling moist.

• Oven: Used to bake the enchiladas at 350°F (175°C) until heated through and the cheese is melted.

• Blender: Essential for blending the soaked pasilla peppers, vegetable broth, onion, garlic, and olive oil into a smooth sauce.

• Frying pan: Used to lightly fry each tortilla until soft, making them easier to roll.

• Baking dish: Holds the rolled tortillas filled with black beans, corn, and vegan cheese, and is used for baking the enchiladas.

• Knife: Necessary for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Measuring cups: Used to measure out the black beans, corn kernels, vegetable broth, and vegan cheese accurately.

• Mixing bowl: Useful for holding the soaked pasilla peppers before blending them into a sauce.

• Spatula: Helps in spreading the pasilla pepper sauce over the enchiladas and for handling the tortillas while frying.

• Tongs: Handy for flipping the tortillas in the frying pan to ensure they are evenly fried.

• Spoon: Useful for filling the tortillas with black beans, corn, and vegan cheese.

• Small pot: Used to heat the water for soaking the dried pasilla peppers.

Prepare the filling: Cook the black beans and corn kernels in advance and store them in the fridge to save time on assembly day.

Make the sauce ahead: Blend the pasilla pepper sauce a day before and refrigerate it. This will allow the flavors to meld and save you time.

Use pre-shredded cheese: Opt for pre-shredded vegan cheese to cut down on prep time.

Soften tortillas efficiently: Microwave the corn tortillas between damp paper towels for 30 seconds instead of frying them to save time and reduce oil usage.