Easy Plant-Based Enchiladas (sos-free)
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- Опубліковано 30 січ 2021
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Easy Plant-Based Enchiladas (sos-free)
By: The Jaroudi Family
Ingredients:
Enchiladas Sauce
4 cups of vegetable broth
¼ cup arrowroot powder (or corn starch/tapioca starch)
¼ cup tomato paste
1 cup roasted red bell pepper
1 tbsp white miso paste
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tsp oregano
Dash of black pepper
Enchilada Filling
1 - 15 oz can of black beans (rinsed and drained)
1 - 15 oz can of kidney beans (rinsed and drained)
1 cup cooked whole grain (we like oat groats, bulgur wheat, farro)
2 cups cauliflower rice
10 corn tortillas
Directions:
Preheat oven to 400 degrees
In a high-speed blender mix together all of the enchilada sauce ingredients. Blend until smooth.
Set enchilada sauce on the side.
Blend half of the beans in a high-speed blender until a refried bean texture.
Mix the whole grain, cauliflower rice, and remainder of the whole beans in a large bowl.
In a large casserole pan add ½ cup of enchilada sauce to the bottom.
Assemble the enchiladas - spread the bean mixture to corn tortillas and add a bit of the enchilada filling.
Roll and place seam side down. Keep going till all enchiladas are added to the casserole dish.
Pour ½ of the enchilada sauce down the middle.
Bake for 25 minutes covered. *For a crispier enchilada uncover and bake for an additional 10 minutes.
After baking serve with leftover enchilada sauce. You can thicken the remaining sauce by whisking in a small pot on medium-high heat for around 4 minutes (or until sauce thickens).
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Fun tip: I layer all my ingredients like a lasagna instead of rolling them individually. Much easier and very yummy! Makes a great casserole!😍
I do both. I loved layered enchilladas
I do sometimes too when pressed for time, tastes the same.
That was the best salad dressing I have ever tasted!
We are enchiladas connoisseurs here, and I can't wait to try these! Thanks for all the wonderful recipes. Quick tip for corn tortillas: if you steam them for a few seconds, they'll roll much better without cracking. I do this in the microwave for a minute by placing tortillas on a small plate, topping with a larger plate that is sprinkled with a tiny amount of water and is inverted over the smaller one (since I don't have a tortilla warmer).
These Look so delicious. I love how easy your recipes are, but never compromised on flavour.
These came out amazing!!! Thanks for the recipe 💖
I can’t wait to try the hummus dressing!!
Thanks for the great recipe!
This is a great recipe! Tastes just as good as an enchilada pie or lasagna, too. 😋
It looks so yumi, a tip preheat your tortillas to prevent broken, they gonna be soft and very handy
how do you do this? I master to destroy them each and every time
You can heat them up in a skillet or even microwave them - this will make them a bit easier to work with before you add the filling
wanda Sanchez I always edit mine in a saucepan with the sauce. I also roll mine closed more to as I prefer filling in, not next to, my enchiladas 😉
iPhone! That’s dip, not edit😂
Don't the tortillas turn into corn mush if you don't partially cook them in hot oil first?
I actually use your “nacho cheese” sauce to top off enchiladas all the time. The red pepper flavor goes so well with enchilada sauce and all the yummy beany filling.
You are my guide for WFPB! This looks delish, cant wait to try it! So not sure if anyone else mentioned this but warm your tortillas in an ungreased pan on medium high heat for about 15 seconds each side. It makes them easier to roll with out breaking. 🙂 Love your channel!
This dish looks delicious. I can't wait to try it! Thank you for all you do❤️😊
I’m so excited to give this recipe a try! Thank you so much for sharing!!
Wow, this is definitely on my meal planner for this week. Thank you! Looks awesome!
Wow, Brittany! Looks so easy and so versatile! And salad dressing to end it! Thanks!
I've never had enchiladas before, but these look good! I have everything except the tortillas. I think this could make a nice warm bowl!
Wow, cannot wait to make this meal! Thanks for another amazing recipe :)
Cannot wait to make this! Thank you sooo much for making this!
I've been craving this. It's so delicious. Love the extra tips you give in the video. 💕
I love how easy this is! Definitely want to try this on my family next week🙂Love ur recipes
This was the first recipe of yours I made and it was even better than I anticipated. I’m hooked! Thank you for all you do.
Excellent video Brittany and will have to try this recipe because it looks yummy 😋
Yum my mom always used leftover chili to pour on top. Love enchiladas
This looks amazing x
These are amazing! I added cumin, hot sauce and some white vinegar to sauce and have found my new go to sauce for other casseroles as well. Thank you so much!
What a great receipe !!! I will be making these this week. I just love enchiladas, i have never made plant based enchiladas before. Thus I havent eaten them in over 8yrs. My daughter always made them with meat. Thanks again. God bless you from Grandma Katie in Oregon
Looks great! We live imMexico, so tortillas are plentiful !!
I really love the Amy’s brand frozen enchiladas and definitely going to recreate the filling of those with this enchilada sauce 👍 and oh my gosh the salad dressing sounds awesome!
I love Amy's. One of my favorites is her scrambled tofu. I have yet to find a recipe that comes close to it.
Thanks, great recipe
These are amazing! For grain of choice I used farro. Again, it’s all about the sauce. The sauce is so good. Last time I made these the sauce thickened up so much. This time it didn’t get real thick. The tapioca starch was a new bag with an expiration date of Jan. 2025. The only thing I can think of was I used too much water. However, it did thicken up some, it still tasted great and on top of the enchiladas with some salsa, sour cream and avocado, WOW, wow, wow!!!!!! # jaroudigiveway
Looks very tasty
Wow! Thank You Brittany! I just made these tonight... along with the nacho cheese sauce and your sour cream. It’s DELICIOUS!! I do appreciate your easy recipes. Can’t wait to share these with our WFPB group :)
So happy you liked it!!!
Fabulous, thank you!
I saw this video and had to make the enchiladas this week. I added water sautéed mushrooms and onions to my filling mixture. I had extra filling and ended up using 24 corn tortillas. I loved the roasted red pepper sauce, I will probably have to make a double batch of the sauce next time. It is really good.
Wow I love this but no good watching this type of video at 11.30pm 🤣🤣love the dressing ❤️
WANT!!! 😍😍😍🙏🏻
about to go check out the website, may seem weird, but I don't do facebook, but it sounds like a great group. Thanks for your vids, I can't express how much I enjoy them.
Sounds good! I'll be adding cumin, garlic, onion and chili powder to the enchilada sauce and lots of onion to the filling, and then topping the enchiladas with some chopped black olives.
Those enchilada's look and sound really good but that dressing for your salad really has me intrigued. I'm trying that for sure but need to get some more balsamic.
This is a keeper! The casserole dish is not all eaten yet, and I've been asked to make it again. :)
These are really yummy! I thought the filling needed some seasoning, so I put some of the chili powder, onion powder and garlic powder in with the filling. Thanks for the great recipes!!
Awesome! Once again! Simple, tasty and most important clean! I appreciate the SOS free. So many people say they are vegan and plantbased and they lather on the oil or deep fry and add salt and sugar. So thank you for all of the actual clean, tasty and healthy recipes. Your husband is a blessed fella! Keep up the good work. Oh and if you know a salad dressing recipe that is oil and vinegar free please share. My stomach Unfortunetly can not handle vinegar. Thank you.
This is all good but the DRESSING is the winner of the video!
I have family in nearby NJ ... hope you all don't lose power in this winter storm! Stay SAFE!
You’re adorable!
OMG! If you like enchiladas you should try this tasty recipe. The sauce is savory and spicy. I used a 12 pack of Trader Joe's tortillas and heated each one up on the stove top for a few seconds so they wouldn't crack. Once the bean paste was spread and filling in, I rolled them up and stuck a toothpick thru the tortilla to keep them rolled. I put some of the sauce in the dish and stacked in layers, 5 on the bottom, 4 in the middle and 3 on top, poured a little more sauce on them and put them in the oven covered for 25 minutes and then uncovered for 10 (as suggested in Brittany's video). I warmed up the remaining sauce to spread over the enchiladas once they were pulled from the oven and then topped with Brittany's nacho cheese sauce, sour cream and white cheese sauce recipes. I had 2 topped with avocado and hubby had 4. AMAZING recipe!!! 😋😋😋😋😋
I believe you mentioned linking some of your other recipes, but I don't see any? Thanks for providing options/alternatives such as for the starch and beans.
Looks good. I love how deep your casserole baking dish is. Can you please tell me who makes it, dimensions and where you purchased? Thank you.
❤️❤️❤️❤️
Enchiladas ! ! !
Great! I’d use more enchilada sauce for dressing on the salad. You make it easy, but it would take me 3 days to make.
I live about an hour and a half north of Pittsburgh and that would be my closest Trader Joe's/Whole Foods. All I have where I live is Wal Mart and Giant Eagle and they don't sell oil free tortillas. I'm thinking of maybe just taking time on a weekend and making a trip. I'm trying to make a list of things I want from both stores. I would love king oyster mushrooms, Japanese sweet potatoes, inokoi mushrooms, oil free hummus, oil free everything. Lol. I would love to try smoked tofu too. Oh and oil free bread too. The list goes on and on. It's just hard to take time out, almost two hours one way, out of my weekend to do this. So I haven't yet. Lol. But I wish so bad we would get a Trader Joe's or Whole Foods where I live. All we get are fast food places! 😣.
If you wet the tortillas with the sauce they will not break and will lay more neatly in the pan. Use a pie plate, place In some of the sauce, and dip each tortilla in it for a minute or less and then fill and fold. Gives a great flavor to the tortillas also. Can’t wait to make this.
Hi, thank you for the recipe. Would you have a suggestion to substitute for roasted pepper in the sauce? Generally, I do not have that item.
Your sour cream recipe would be great atop these!
Love your bowls! Where did you get them?
The enchiladas look yummy. May I ask where you bought your blue plate/bowl? I love it.
anthropologie on clearance for 2 dollars
@@TheJaroudiFamily Thank you for the reply. Wow, what a great price for a beautiful plate, You scored! I will see if I can find them online.
I'm new to your channel, but have watched several of your videos in the last couple of days. One thing that stands out for me is you don't seem to eat tomatoes and onions much. (I'm a Texas lady, and this meal was crying out for both). Is there a reason? Are these things I should avoid? Thanks.
She may give additional information, but I note that she emphasizes that with the recipes she urges to make to your families tastes. Someone in her family might have a nightshade issue though but I can not speak to it. However.. if you are trying to add as many veggies as possible I think you should add tomatoes, peppers, whatever you and your family love as long as it is WFPB. I think you are right - I would have to add more of those particular veggies for sure! I found a great enchilada/taco filling is the black beans and sweet potatoes (the really orange ones) then tomatoes, peppers, corn, cilantro ;) Gosh.. hungry now!
beautiful baking dish, where did you get it?
Where did you get your casserole dish. I love it and need one.
I wonder how minced kale would work as a cauliflower replacement? I may have use less, but I think it would work.
Edit: I bet shredded cabbage would be even better. I've used that before with rice. It was good.
Could you use all riced cauliflower or do you think it would be too wet?
I was thinking of trying the quinoa or millet flatbread instead of the corn tortillas..
what are the best WFPB corn tortillas to use
Is a regular household blender (Cuisinart) good enough for this recipe?
Those tortillas look huge for corn tortillas what brand is that, all the corn Tortillas I ever find are tiny.
what oil free hummus do you use? thank you for this video
ua-cam.com/video/_EUu8ndUBRM/v-deo.htmlsi=0AXRwMNEvPD3l8yr
Have to ask, where did you purchase the baking dish? I need one that has high sides.
7 years ago I got it as a wedding gift! Macy's sold them (Martha Steward Collection)
@@TheJaroudiFamily Wow! I figured it was fairly new. You should see my old pyrex baking dishes. Well perhaps you shouldn't. 😂 They are embarrassing!! LOL
Do you cook the cauliflower before mixing?
I would love to try this, but I have a question about the miso paste and the recipe being sos free...doesn't it have salt in it?
The soy in it makes it protected against the sodium. Similar to how date paste has sugar it it but it’s a more natural option.
Do you make this dish on your nights off because it's easier or less complicated than dishes you cook other nights?
Does anyone know how many people this recipe will feed? I’m usually cooking for 1 or 2 and I’m not sure this dish will be as food reheated.
Can I use frozen cauliflower rice if I defrost before filling tortilla?
Totally!!
I think these are more entomatadas vs enchiladas. Looks yummy though.
Not familiar with arrowroot powder. Is it healthier than cornstarch?
Is there a reason you don't partially cook your corn tortillas in hot oil before assembling your enchiladas?
Do all the enchiladas cook evenly when you double stack them like that?
If your corn tortillas are not pliable you could microwave them
If you coat your tortillas in the sauce before you fill them they are easier to roll and won't tear. The tortillas will taste better too.
are you steaming the broccoli or is it a raw salad ???
Are you able to freeze these?
100%
a w e s o m e
how many cups of beans is it if you make your own?
Hi Eve, A 15 oz can of beans contains 1 & 1/2 cups of beans. Brittany used 2 cans, so that’d be a total of 3 cups cooked beans. This recipe looks delicious and will make it this coming weekend.
@@denise0223 thanks.
I'm new .. what is SOS free ? I'm sorry. . just learning!
Salt, oil, and refined sugar free
Where do you find SOS free vegetable broth? Also, miso contains salt!
Yes I know miso has salt but the research shows that the soy is protective against the negative effects. I follow Dr. Greger’s take on it.
Hi, is the cauliflower rice cooked, thanks
Uncooked - it’ll cook as it bakes 🥰
I bet tortilla soup would go well with it.
What is sos please?
Great if you have room and money for all the kitchen gadgets. Many, many people have only an oven and microwave.
You just need a blender and oven for this recipe. Or you can purchase a sauce and just need the oven
@@TheJaroudiFamily I am so sorry. Thecomment I wrote was actually for the video of another channel that played just before this one. I have watched your channel and actually, love how you present the recipes. Again, my apologies.
@@elizabethbrzek No worries!!
Could you use cold cooked rice?
Totally
Learn how to prepare corn tortillas before you roll for enchiladas or tacos, their formed raw, you have to heat them for playability, they will stay in place, not be stiff and unroll because now they’ll be soft and manageable. Since there stiff out of the package you need to think, how do I get them soft ?
The best way to prepare corn tortillas for enchiladas is to partially cook the tortillas in hot oil, then dip each tortilla in the enchilada sauce. Continue until all your tortillas are ready, then begin assembling your enchiladas. Partially cooking the tortillas in hot oil is essential to seal the tortillas so they don't turn into corn mush like a Frito pie.