Name: Vegan Pasilla Enchiladas with Avocado "Meat"
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Cuisine: US
Ingredients: Cooking spray; 1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez®), divided; 1.25 cups water; 2 tablespoons liquid aminos; 1.5 tablespoons garlic powder; 1.5 tablespoons onion powder; 1 tablespoon browning and seasoning sauce; 2 cups texturized vegetable protein (TVP); 0.5 cup unsweetened coconut creamer; 1 tablespoon nutritional yeast; 1 avocado, perfectly ripe; 1 cup shredded mozzarella-style vegan cheese; 2 tablespoons nutritional yeast, for cheesy flavor; 1 (12 ounce) package blue corn tortillas, warmed for pliability

Elevate your vegan culinary experience with these exquisite enchiladas! Featuring a savory TVP filling infused with rich pasilla chile sauce and creamy avocado, these enchiladas redefine plant-based comfort food. A delightful twist on traditional recipes, offering a symphony of flavors and textures that will tantalize your taste buds.

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray the bottom of a baking dish with cooking spray. (Prep time: 5 minutes)

02

Step

In a microwave-safe bowl, combine 3/4 cup pasilla sauce, water, liquid aminos, garlic powder, onion powder, and browning sauce. Microwave until warmed through, approximately 1 minute. Gently stir in the TVP and allow it to sit until softened and all liquid is absorbed. (Prep time: 10 minutes, Stand time: 15 minutes)

03

Step

In the pasilla sauce bottle, pour the coconut creamer and add 1 tablespoon nutritional yeast. Secure the lid and shake vigorously to create a luscious crema. Drizzle a few tablespoons of the crema over the bottom of the prepared baking dish, swirling to evenly coat. (Prep time: 5 minutes)

04

Step

Thinly slice the avocado into at least 12 slices. In a bowl, blend the vegan cheese and remaining 2 tablespoons nutritional yeast with the TVP mixture. Spoon the TVP mixture onto a warm tortilla, adding 1 avocado slice. Roll up each tortilla and arrange neatly in the baking dish. Repeat with the remaining filling and tortillas. Pour the remaining crema evenly over the top. (Prep time: 20 minutes)

05

Step

Cover the dish loosely with aluminum foil. Bake in the preheated oven until the enchiladas are heated through and bubbly, about 30 minutes. (Bake time: 30 minutes)

For an extra layer of flavor, lightly toast the tortillas before filling.
Adjust the amount of pasilla sauce to your preferred level of spiciness.
Feel free to add other vegetables to the TVP mixture, such as diced bell peppers or corn.
Garnish with fresh cilantro and a dollop of vegan sour cream for a beautiful presentation.