Vegetarian Recipes Tested From Kara's Kitchen

Vegan Enchilada Corn 

Melt In Your Mouth Vegan Corn Tortillas! 
Yellow Corn Tortillas Were Used In This Dish!! 
Quick And Easy To Make!

Ingredients: 

1 package of ground griller starter (Vegan)

Sauce (see recipe below)

1 1/2 cup shredded soy cheese (6 oz) yellow

12-20 corn tortillas or you may use flour tortillas (I used corn)

2 large jalapeno peppers de-seeded and diced (optional) ..by removing the seed this pepper only render flavor and not heat!! just a bell peppers

Enchiladas Sauce

• 3 tablespoons vegetable oil
• 1 tablespoon flour
• 1/4 cup chili powder
• 2 cups homemade broth
• 10 ounces tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt

Directions:

Heat oven to  375 degrees F. Lightly grease 13x9-inch glass baking dish. In 10-inch skillet, cook add a little oil and saute peppers for 1 minute then add ground griller and continue cooking for another 5 minutes. Stir in 3/4 cup of the enchilada sauce and 1 cup of the cheese.

Using Flour Tortillas: Spoon enchilada filling onto tortillas, roll up and place seam sides down in baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese.

Using Corn Tortillas: In A Small Sauce Pan... add oil.. on medium to low heat ...place one tortillas at a time.. in the oil for one second; flipping quickly and taking out! Place on paper towel and repeat this process until all are done that you are going to use... covering each as you take out!! ..you are really only warning so to speak!! ...in a bowl with about one cup of the sauce... dip the corn tortillas on each side and then fill with enchilada sauce!! ..roll placing seam sides down. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup of cheese.

Bake 15 t 20 minutes or until hot.  

Sauce Directions:

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. 

Cook for 1 minute. Add chili powder and cook for 30 seconds. 

Add broth, tomato paste, oregano, and cumin. 

Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop of enchiladas.

Broth: You May Use Vegetable Broth Or Make Your Own!!