Vegetarian Enchiladas with 3 Chile Sauce

Name: Vegetarian Enchiladas with 3 Chile Sauce
Prep time: 55 min
Cook time: 35 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil, for the sauce; 1 cup onion, for the sauce; 2 cloves garlic, for the sauce; 3 tomatoes, for the sauce; 2 pasilla chiles, stemmed and seeded, for the sauce; 2 guajillo chiles, stemmed and seeded, for the sauce; 2 ancho chiles, stemmed and seeded, for the sauce; 1 teaspoon allspice berry, for the sauce; 1 sprig fresh cilantro, for the sauce; 2 cups vegetable broth, for the sauce; 1 ladle vegetable oil; 1/2 cups onion, finely chopped; 1 tablespoon garlic, finely chopped; 1 cup tomato, cut into small cubes; 2 cups black beans, whole and cooked; 1/4 cups fresh cilantro, finely chopped; 1/4 cups epazote, finely chopped; vegetable oil, for frying; 12 corn tortillas; sour cream, for serving; red onion, sliced, for serving; queso fresco, crumbled, for serving; tomato, diced, for serving; avocado, in slices, for serving; fresh cilantro, for garnish

Northgate

Here's how to make vegetarian enchiladas. This recipe for Vegetarian Enchiladas with 3 Chile Sauce is a delicious recipe that you will love. Enjoy a tasty Mexican dish without changing your lifestyle. They are also perfect for Meatless Monday.

Enjoy the combination of these Vegetarian Enchiladas with 3 chiles. They are filled with beans, tomato, cilantro, and epazote. Plus, the sauce is made from guajillo, ancho, and pasilla chiles. Does this recipe sound tempting?

Reviewed by Editorial Team of Kiwilimón

Published: 06-12-2018

Preparation

20 mins

35 mins

Low

For the sauce, in a pot over medium heat, fry the onion and garlic with oil until golden. Add the tomato and cook until it breaks down, incorporate the chiles, allspice, cilantro, fill with vegetable broth, and season with salt. Cook until the liquid reduces. Let it cool slightly. Blend the previous preparation until you get a smooth sauce, strain, and set aside. For the filling, heat a skillet over medium heat with the oil, cook the onion with the garlic, tomato, beans, cilantro, and epazote. Season to taste with salt and set aside. Heat a skillet over medium heat with the oil, fry the tortillas and drain on paper towels. Fill the tortillas with the bean mixture and roll up. Place your enchiladas on a plate and pour the sauce over them, serve with cream, onion, cheese, tomato, avocado, and fresh cilantro. Enjoy.