Experience the vibrant flavors of these incredible vegan enchiladas! This recipe is not only simple to prepare but also features fresh, wholesome ingredients that will delight both vegans and non-vegans alike. Get ready to transform your weeknight meal with this satisfying plant-based dish.
There’s a special joy in seeing friends achieve their dreams, and my coffee table is currently overflowing with proof of that joy. It’s filled with new cookbooks, each a testament to the hard work and passion of some truly wonderful people. Every glance fills me with immense pride and gratitude for the incredible individuals I’ve had the pleasure of crossing paths with in life.
Among these culinary triumphs is the much-anticipated debut cookbook by dear friends, Dana and John Shultz, formerly of Kansas City and now culinary forces in Portland. Today marks the grand release of their first-ever physical cookbook, a beautiful collection of recipes titled Minimalist Baker’s Everyday Cooking! This isn’t just any cookbook; it’s a tangible piece of their journey, a book you can hold, leaf through, and happily mark with splatters of sauce as you cook up your new favorites. Best of all, it’s packed with delicious plant-based and mostly gluten-free recipes designed for everyday ease.
Here’s to you, Dana and John! A hearty congratulations on this remarkable achievement! Perhaps a sparkling peach berry white sangria, straight from your book, would be the perfect toast. But with Cinco de Mayo just around the corner, why not celebrate with something even more fitting? How about a generous forkful of Dana’s absolutely divine vegan enchiladas? I knew you’d be on board!
For those who follow John and Dana’s incredibly popular food blog, Minimalist Baker, you’re likely well aware that this cookbook has been years in the making. We, their loyal readers, have been eagerly anticipating its arrival, salivating over every teaser photo they’ve shared during the extensive book-shooting process. The journey to publication for Dana and John was truly unique and inspiring.
Many might not know that their initial vision was to independently write, design, and self-publish the entire book. This monumental undertaking is incredibly challenging, yet they poured their hearts and souls into doing exactly that. After completing the writing and design phases, they encountered some logistical hurdles in distributing the book globally to their eager fanbase. It was then, after doing the lion’s share of the creative work, that they made the strategic decision to partner with a publisher. This collaboration helped streamline distribution and handle the myriad “fun details” of publishing, offering a refreshing departure from the typical cookbook author’s path, which usually starts with a publisher deal.
The result is a magnificent cookbook that perfectly embodies their distinctive style. It showcases Dana’s signature approach to simple vegan and mostly plant-based recipes, accompanied by the vibrant, mouth-watering photography that their readers know and love. Interspersed with their witty notes and helpful tips, Minimalist Baker’s Everyday Cooking is an essential addition to any kitchen, especially for those looking to effortlessly incorporate more plant-based meals into their daily routine.
And let me tell you, her vegan enchilada recipe is an absolute standout!
Confession time: I’m usually fiercely loyal to my go-to traditional red enchilada sauce. However, my curiosity is always piqued by anything featuring chipotles in adobo. So, when I saw Dana’s enchilada sauce recipe, I knew I had to give it a try. The outcome? A sensationally vibrant sauce – truly a bright red-orange hue – with a deeply delicious, smoky tomato flavor. It was muy delicioso, indeed! The smoky notes from the chipotles elevate the classic tomato base, creating a complexity that makes this sauce utterly irresistible. It’s a game-changer that might just convert you from your traditional favorites.
Once this incredible sauce was ready, the magic continued. It was then combined with an easy, flavorful filling of sautéed poblano peppers, sweet onions, and aromatic garlic. This hearty mixture was carefully spooned into soft corn tortillas, layered with creamy vegetarian refried beans, and then baked to a perfect, slightly crispy finish. The simplicity of the filling allows the rich, smoky sauce to truly shine, ensuring every bite is a burst of harmonious flavors and textures. The result is an enchilada experience that’s both comforting and exciting.
And then, to take them from delicious to absolutely dazzling, they were generously adorned with even more vibrant toppings. Freshly squeezed lime juice, finely diced red onion, creamy slices of avocado, and a sprinkle of bright cilantro added layers of freshness and texture that truly completed the dish. It was a feast for the eyes as much as for the palate! These enchiladas were so beautifully presented, they almost seemed too gorgeous to eat. But, as you can imagine, that didn’t stop me for long. 😉
My friend Rachel and I eagerly devoured these after work one day, savoring every colorful bite. As she rightly pointed out, the fresh toppings are an absolute “must” for these enchiladas. They introduce a crucial dimension of flavor and texture, perfectly complementing the otherwise minimalist filling. While these enchiladas are incredibly satisfying on their own as a wonderfully flavorful and hearty vegan meal, for those who aren’t strictly vegan, a sprinkle of your favorite cheese wouldn’t go amiss either. An added bonus? This recipe also happens to be naturally gluten-free, making it accessible to even more diners! It’s a versatile dish that truly offers something for everyone, proving that plant-based meals can be just as robust and flavorful as their traditional counterparts.
If you’re seeking more plant-based recipes that promise to inspire and delight, you absolutely must check out Minimalist Baker’s Everyday Cooking. It’s fresh off the press and destined to be a culinary sensation. Dana and John have truly outdone themselves, crafting a collection that reflects their philosophy of simple, wholesome, and incredibly delicious eating.
So, a massive congratulations again to Dana and John! Your cookbook is a masterpiece. Now, the only thing left is for you two to make a speedy trip back to KC for a “blobber” brunch (as John so affectionately called our old get-togethers) so we can celebrate your success properly and in person! Until then, I’ll be enjoying these fantastic vegan enchiladas, a true highlight from your amazing new book.
Vegan Enchiladas
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings (8 enchiladas)
Description
This vegan enchiladas recipe is easy to make, and made with fresh and delicious everyday ingredients that vegans and non-vegans alike will love. A perfect plant-based meal for a flavorful dinner.
Ingredients
Enchilada Sauce Ingredients:
- 1 tablespoon (15 ml) grapeseed oil (or olive oil, or vegetable oil)
- 1/2 large white onion (75 g), diced
- 3 cloves garlic (1 1/2 tablespoons), minced
- 1 (15-ounce) can tomato sauce
- 1 chipotle pepper in adobo (canned), chopped, plus 1 teaspoon adobo sauce
- 1/2 cup (120 ml) water or vegetable broth
- 1 tablespoon maple syrup, plus more to taste if needed
- sea salt and black pepper, to taste
Enchilada Filling Ingredients:
- 1 tablespoon (15 ml) grapeseed oil (or olive oil, or vegetable oil)
- 1/2 large white onion (75 g), diced
- 1 poblano pepper (17 g), seeds removed, diced
- sea salt and black pepper, to taste
- 1 (15-ounce) can vegetarian refried beans or pinto beans, well-drained
- 8 white or yellow corn tortillas
- optional toppings: lime juice, diced red onion, sliced avocado, chopped fresh cilantro
Instructions
To Make The Enchilada Sauce:
- Heat a large skillet over medium heat. Once hot, add the oil, onion, and garlic. Cook, stirring frequently, until soft and translucent, 4-5 minutes.
- Add the tomato sauce, chipotle pepper, adobo sauce, maple syrup, and water. Reduce the heat to low and simmer for 5 minutes, covered (to prevent splattering).
- Transfer the sauce to the bowl of a blender (optional) and blend well until smooth. Taste and adjust the seasonings as needed, adding more adobo sauce for heat, salt for savoriness, and/or maple syrup for sweetness if desired. Set aside.
To Make The Enchilada Filling:
- Rinse the skillet slightly and place over medium heat to prepare the filling. Also preheat the oven to 350°F (176°C).
- Once the skillet is hot, add the oil, onion and poblano pepper. Season with a pinch each of salt and pepper. Cook until the onion is translucent and the pepper has a bit of color, about 3-4 minutes.
- Add the refried beans and stir/mash to combine thoroughly. Add 1/3 cup (~90 ml) of the prepared enchilada sauce for extra flavor, mixing well. Taste and adjust the seasonings as needed. Remove from the heat and set aside.
- Wrap the tortillas in a damp paper or cloth towel and microwave to warm for 30 seconds. (Alternatively, place the tortillas directly on the oven rack for 1 minute to heat through, making them pliable).
- Pour a thin layer of sauce into the bottom of a 9 x 13-inch (3-quart) baking dish. Spread to coat evenly. Take one warm corn tortilla and lay it down in the dish. Fill with a modest amount of the filling mixture (remembering to reserve enough for 8-10 tortillas), then carefully roll up the tortilla. Place the seam-side down at one end of the dish. Continue this process until all of the tortillas are filled and wrapped, arranging them snugly in the dish. Add more sauce to the dish as needed between layers if desired.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas, ensuring a generous coating down the middle. For extra crisp edges (optional), you can brush or lightly spray the exposed tortilla edges with a little oil.
- Bake at 350°F (176°C) for 15-20 minutes, or until the enchiladas are warmed through and bubbly. Top with your desired fresh toppings and serve immediately.
- Dana highly recommends a squeeze of fresh lime juice, diced red onion, sliced avocado, and chopped fresh cilantro for the ultimate flavor experience, though these enchiladas are truly delicious on their own. Leftovers can be stored, covered, in the refrigerator for up to 3 days, but they are undeniably best when enjoyed fresh. To reheat, place them in a 350°F (176°C) oven for 15-20 minutes, or until thoroughly warmed.
Notes
Recipe minimally adapted with permission from Minimalist Baker’s Everyday Cooking by Dana Shultz.
