Things You'll Need:
- Two 28-oz cans crushed tomatoes
- Two 7-oz cans diced green chilies
- 3 cloves minced garlic
- 1 tbsp. cilantro, minced
- ½ to 1 tsp. cayenne pepper
- 2 tsp. salt
- ½ cup canola oil or extra light virgin olive oil
- ½ onion
- 1 green pepper
- 1 red pepper
- ½ tsp. pepper
- 1 cup vegan ground soy meat
- One 16-oz can vegeterian refried beans
- ½ of 6-oz can black olives, sliced
- 20 yellow corn tortillas
- 4 to 5 tbsp. oil
- Two 16-oz packages vegan cheese, sliced (optional)
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Step 1
For enchilada sauce, puree crushed tomatoes, green chilies, 2 cloves minced garlic, cilantro, cayenne pepper and 1 tsp. salt in food processor.
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Step 2
Saute 1 clove minced garlic in 2 tbsp. oil until garlic is light golden brown. Immediately add onion, green pepper, red pepper, 1 tsp salt and pepper. Cook until red pepper is tender and the onion is translucent. Set aside.
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Step 3
In a separate pan, brown vegan ground soy meat in 2 tbsp. oil. Turn off heat and add refried beans and olives. Mix well until all the ingredients are evenly distributed. Set aside.
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Step 4
In another pan, heat remaining oil on medium-high. Once hot, use a spatula or large fork to submerge one corn tortilla in the oil for 10 to 15 seconds. Flip tortilla over and heat another 10 to 15 seconds.
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Step 5
In greased 9 x 12 inch casserole dish, assemble your vegan enchilada. In the center of the tortilla, add 2 tsp. of bean and soy meat mixture, then 2 tsp. of the pepper mixture. Add one slice vegan cheese and top with 2 tsp. enchilada sauce. Carefully close the tortilla by folding outer edges over the top of your filling. Flip the enchilada over so that the edges cannot pop back up.
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Step 6
Repeat Steps Four and Five for all 20 tortillas or until the fillings are gone.
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Step 7
Pour remaining enchilada sauce over the top of the enchiladas and top with remaining cheese. Cover vegan enchiladas with foil and bake at 400 degrees until done, usually about 1 hour.
