1/3 cup vegetable oil
2 onions, chopped
1/2 cup flour
2 TB chili powder
1 TB cumin powder
1 te garlic powder
1 te salt
1/4 te pepper
6 cups water
12 large flour tortillas
4 cups cooked or canned pinto beans
Heat oil in a large 3-4 quart pot over low heat, add onions and cook until soft.
Sprinkle in the flour and spices, stir.
Slowly add the water in small batches, keep stirring to avoid lumps. If you find you're getting lumps, use a whisk to get them out.
Cook over low heat for 20 min, stir occasionally while scraping the bottom to avoid lumps.
Preheat the oven to 350ºF.
To assemble the enchiladas, spread 2 cups of the sauce over the bottom of each 9x13in casserole dish, this will be 4 cups in total.
Heat a pan or griddle to about medium and oil lightly. Cook the tortillas, one at a time, for about 30 seconds on each side until they're golden.
Spread a big spoonful of beans down the middle of the tortilla while it's still warm and pliable. Roll it up and lay in the casserole dish, 6 tortillas to a dish.
Once you have one dish filled up, top the enchiladas with 1/2 of the remaining sauce and cook, uncovered, for 40 minuets while you assemble the second casserole dish, then repeat with the remaining enchiladas.
Variations
- Top with vegan shredded cheese or a cheese sauce
- Once cooked, top with vegan sour cream
- Top with salsa, tomatoes, olives, onions, hot sauce, or any other condiment you may have on hand
- Fill with a variety of beans, I like black and red beans and even add an extra can of beans to stuff the enchiladas if I have some on hand
- Fill with a combination of beans and seitan, chorizo flavor works really well.
- Add corn, cooked rice, or any cooked veg to the filling
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