When it comes to Cinco de Mayo Food, enchiladas are at the top of my list. Ever since I can remember, I’ve had a long love affair with those silky soft layers of corn tortillas – smothered in rich verde or rojo sauce. And no dish of enchiladas is complete without that bubbly layer of oven-broiled cheese – oozing over the sides of the tortillas. And on the side, a nice dish of red rice and black beans – maybe some guac, salsa and chips as well. Am I making you hungry/giddy for Cinco de Mayo yet?
And this year, you may want to try giving your enchiladas the “veg” treatment. You’ll lighten the nutritional content a tad and boost up the “good stuff” – like fiber-rich veggies. Here are my vegan-substitution tips for lightening up the enchiladas you love so much..
My favorite vegan enchiladas are “kitchen sink” enchiladas. I make them with a wide array of veggie fillings including plantains, spicy mushrooms, tofu cubes, spinach and more.
Want to go all the way and try vegan enchiladas? Here are the subs..
For Vegan Cinco de Mayo Enchiladas:
* Instead of dairy cheese, try Daiya or Follow Your Heart Jack Cheese.
* Instead of meat filling try an assortment of veggies, rice or beans: tofu, plantains, cabbage, spinach, red rice, black beans, corn, mushrooms, seitan, tempeh, cactus and more.
* Instead of chicken-broth based enchilada sauce, look for one with all-veg ingredients – make sure there is no lard, chicken fat, chicken broth or other “hidden” animal products. Look for veggie broth or straight up tomato-based sauces. Or make your own from scratch.
* Instead of topping your enchiladas with a dollop of dairy sour cream – try tofu sour cream or raw cashew cream.
* Make sure your corn or flour tortillas are lard-free! Read those labels..
Here are the ingredients I used to make these vegan enchiladas: my perfect Cinco de Mayo Food!..
1 pack of corn tortillas
1 cup shredded vegan cheese
1/4 cup sliced black olives
1 cup portobello mushrooms, sliced
1 cup firm tofu cubes
1 packet spicy taco seasoning – for sauteing the tofu/mushrooms in (also a few Tbsp of olive oil)
1 small can mild green chiles
2 cups baby spinach
1 cup sauteed plantains
1/2 cup salsa
1 1/2 cups red enchilada sauce – vegan ingredients
Assembly: I add an array of filling ingredients to each tortilla, roll them up and place in casserole dish. Repeat until the entire dish is filled with tortillas. Then top with enchilada sauce, cheese, green chiles and olives. Bake at 375 for twenty minutes – then broil for last 5 minutes of cooking time. Serve hot! Also delicious the next day as leftovers.
See my complete vegan Cinco de Mayo menu here.