Mexican cooking is one of my favorite cuisines and when I think of Mexican dishes, the first thing that comes to mind are freshly baked enchiladas with beans and brown rice. The “secret sauce” of this recipe really is the sauce – the flavor-packed homemade enchilada sauce.
Many times, the enchilada sauces found in cans or served in Mexican restaurants can be super acidic and bland. I have been on a mission to find the perfect vegan enchilada sauce that doesn’t sacrifice flavor. The sauce in this recipe came to fruition after I traveled to New Mexico last year to attend a cousin’s wedding. The fresh enchilada sauces I encountered there were packed with flavor and gave me great ideas on creating my own sauce.
After some tinkering, I developed this sauce recipe and paired it with bean and vegan cheese enchiladas. To really add a southwestern kick to this recipe, serve it topped off with zesty watercress salsa. Our family enjoys eating these enchiladas every week with brown rice, guacamole and salsa. Hope you enjoy it as well! Buen Apetito!!
Enchilada Sauce Ingredients:
- 2 guajillo chiles
- 3 tbsp avocado oil or extra virgin oil
- 3/4 cup onion chopped finely
- 2 cloves of garlic minced
- 3 medium tomatoes pureed
- 3 tbsp tomato paste
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp chipotle chile powder
- 1/2 cup fresh cilantro chopped finely
- 2 cups vegetable stock
- 1 tsp salt
- Soft corn tortillas
- Vegan cheese (Daiya brand)
- Jalapeño thinly sliced
- 1 cup pinto beans soaked overnight
- 1/4 cup onion chopped
- 1/2 tsp cumin
- 3-4 tbsp organic taco seasoning
- Soak the guajillo chile in hot water for 10 min. Drain and chop it.
- Heat 3 tbsp avocado oil in a pan. Add onions and sauté for 2 min until slightly soft.
- Add the minced garlic and give it a quick sauté.
- Add the freshly pureed tomatoes, tomato paste,vegetable stock, cumin, paprika, chipotle chili powder, salt, cilantro, chopped guajilo chile. Cook them for about 8-10 min on low to medium heat and stir from time to time. Let it cool down.
- Pour everything in the blender and process until smooth.
- Check again for salt and spice level.
- Drain the water from soaked beans. Add 2 cups of fresh water.
- Pressure cook the beans with onions, taco seasoning, cumin powder, and salt.
- After the first whistle, lower the heat and cook for another 20 minutes.
- Turn off the stove and let the pressure drop by itself.
- Mash the beans with the back of the serving spoon until the beans become thicker.
- Keep it aside.