March 26, 2016
Chef Nora’s Vegan Enchiladas
Our regular customers already know the De La Vega menu is filled with flavor. The vegan menu is no exception. Here, Chef Nora shares her recipe for the top favorite vegan dish.
What you’ll need:
3 corn tortillas
1 1/2 cup of cooked refried black beans
1 cup Chef Nora’s Enchilada sauce
1 oz chopped fresh tomatoes
1 oz chopped onions
1 tsp fresh cilantro (or parsley if you prefer).
2 tbsp extra virgin olive oil
4 red peppers
5 oz white onions
1 tsp garlic powder
1 tbsp black pepper
½ tsp salt
2 cups vegetable broth
To make the sauce: In a small pot, heat your oil over low heat until warm. Add the bell peppers and onions, saute for 3 minutes. Then add in garlic powder, black pepper, salt and vegetable broth. Stir to mix well and bring the sauce to a simmer. Cook over moderate heat until vegetables are tender (about 10 minutes). Add all ingredients to a food processor or high-powered blender and process/blend until very smooth.
Filling: Add about 2 tablespoon refried beans to inside of tortilla,Roll it up tightly,pour the enchilada sauce over your enchiladas, making sure to cover everything well. Top your enchiladas with onions,tomatoes and cilantro (or parsley).
Serve and enjoy!
Tell us what you think of this recipe. Would you like to see more vegan recipes from Chef Nora?