Originally from brandnewvegan.com and tweaked.
- 4 large Yukon Gold potatoes, peeled and chopped into 1/2 pieces. You want about 2-3 cups of potatoes
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 8oz package fresh mushrooms, chopped or sliced
- ¾ cup low-sodium vegetable broth
- 2 teaspoons of finely chopped jalapeños (easier to use jarred jalapenos)
- 1 teaspoon Chili Powder
- Large handful fresh spinach, sliced into strips or one package of frozen chopped spinach, thawed.
- Salt and Pepper to taste (1/2 tsp each to start)
- 2 Cups Enchilada Sauce (see recipe or use bought sauce)
- 8 large flourTortillas
- Olive Oil
- Preheat oven to 350 degrees
- Boil potatoes in enough water to cover for 5 minutes, drain.
- Saute onion and garlic in 2-3 tablespoons of olive oil until softened
- Add 1/4 cup broth and mushrooms, cook till softened
- Add 1/2 cup of broth, spices, and cooked potatoes
- Stir until heated through and bubbly
- Stir in spinach and remove from heat
- Lay approx 1/2 cup of potato mixture down center of each tortilla and roll. No need to tuck ends.
- Lay each enchilada, seam side down, in a 13″ x 9″ Baking Dish. You should be able to get about 8-10 enchiladas in the dish.
- Cover with sauce
- Cover dish with foil and bake for 35 min
Top with salsa, fresh tomatoes, shredded lettuce, guacamole, and Tofu Sour Cream. Serve with rice and beans.
Easy Homemade Enchilada Sauce
- 8oz can of Tomato Sauce
- 1.5 Tablespoons of Chili Powder
- 1/4 teaspoon Ground Cumin
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Ground Pepper
- 1/2 teaspoon Salt
- 2 Tablespoons Cornstarch
Start by whisking the cornstarch and 1 cup of cold water. Add to sauce pan and put over medium heat. Add remaining ingredients.
Cook over medium heat, stirring continuously, until it thickens.