A Southwestern Supper
Chimichangas, called chivichangas in Mexico, are basically deep-fried burritos. These Northern Mexico Chimichangas are little decadent, but wonderful as an occasional treat. They epitomize the mingling of the American-Mexican border culture by their use of flour tortillas mixed with a filling suffused with adobo. You can find these in Tucson as easily as on the Sonoran side of Nogales. (from Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas, copyright © 2016 by Jason Wyrick. Reprinted by permission Vegan Heritage Press. more→
Enchiladas are one of the ultimate comfort foods. A handful of delicious ingredients are safely tucked inside a wrap and then covered in sauce. What more could you ask for, right? However, if you think because you are vegan you can’t enjoy this dish, we have good news.
Here are seven vegan recipes for the classic enchilada that you’ll love.
This ultimate veggie enchilada skips the tortillas altogether and wraps all the good stuff in large collard leaves. Don’t be too quick to judge, though. The collard leaves soften up in the oven and develop a delicious, subtle essence that drips into the stuffing, making it a totally healthy dish bursting with flavor.
This is quite possibly the best vegan enchilada recipe out there, and maybe the easiest to make, too! The butternut squash and black bean combo gives you the heavy feeling most people associate with eating enchiladas, yet it’s all plant based and full of fiber. The flavor is really what makes it a fan favorite, though. Vegans and meat eaters alike love this combo, and of course, you will too.
Nothing says authentic Mexican quite like a dish made with tomatillos. This green veggie shines in this recipe and gives the enchiladas a smokey flavor that isn’t usually appreciated in the red-sauced enchiladas that you usually find on the internet. Plus, these are super simple and don’t send you to the grocery store in search for a page-long list of new ingredients.
This creative recipe chucks the wrap to the curb and instead layers all of the delicious ingredients in an easy-to-eat stack. The ingredient list is made mostly of vegetables, which are combined with a delicious sauce which is then layered between crispy corn tortillas. This recipe is easy, straight-forward, and ready to feed the masses.
White beans and tomatillos make this a truly creative enchilada dish. This combination makes it surprisingly refreshing and light, which is pretty hard to find when it comes to enchiladas. The tomatillos really shine through and you hardly notice that you’re eating handfuls of veggies with each serving.
This wouldn’t be a list of vegan recipes if kale didn’t somehow sneak its way in! This recipe takes on all the traditional flavors of enchiladas and uses mushgrooms and kale as meat replacements. Carly at Fit Living Eats takes the classic enchilada and makes it healthy (but still delicious).
Here we have another stacked variation of the enchilada, but this one is for chefs with little time. You will be shocked by the short ingredient list here, though impressed by the flavor. If you love enchiladas, but don’t love the meat or the amount of time they usually take to prepare, then this is for you.
This list of vegan enchiladas has a little something for everyone. There are no sacrifices made in these recipes so you and your loved ones will surely enjoy them! Pick the one that sounds best and give it a go. We’d love to hear what you think in the comments below.
Carne asada fries exemplify how an offbeat local food trend takes off and goes national. An odd combination of french fries, avocado, sour cream, and in its original form, strip steak, this dish originated in San Diego in the 1990s and soon became a standard in casual Mexican restaurants in the American Southwest. Now it’s on the menu in such eateries nationwide. I first had vegan carne asada fries at Mexican Radio in Hudson, NY, and understood why this hearty dish took off. How great that it can be made with seitan instead of meat! You can also use another meat substitute like jackfruit. more→
Fajita dinners are so much fun that those you’ve made dinner for will hardly notice that for the most part, they’re actually making their own meal, right at the table. This festive meal makes very little work for the cook, and everyone can tailor their fajitas to their own tastes. For a bigger meal, serve with a simple side of brown rice or quinoa. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas, ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. more→
Two high-protein foods (with lots more going for them nutritionally) — tempeh and walnuts — team up in a tasty taco filling that goes a long way. Use leftovers to boost protein and add texture to bean dishes and stews. Or you can freeze half of this filling for a future taco dinner. For a great meal, serve with Southwestern-Flavored Kale Salad. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas (HarperOne, reprinted by permission). Photos by Hannah Kaminsky.
Quesadillas make great appetizers to serve with drinks, or as part of meals with soups and salads. They can also be served with heartier dishes such as veggie chili. A quesadilla is a sort of Mexican grilled cheese sandwich in a flour tortilla. Melted cheese is the common denominator of quesadillas, as it helps everything hold together. It’s easy to veganize quesadillas simply by using vegan cheese (my favorite is Daiya shreds, as they melt so very nicely — any variety, though the spicy pepper jack is particularly good for this purpose). To improvise and make your own combinations, see the basics in Easy Quesadillas or Soft Tacos — this isn’t the kind of dish for which you need to follow an exact recipe. more→
Large collard green leaves make amazing wrappers for grain and bean dishes. These enclose a hefty helping of rice and black beans. You can vary this by using other grains, such as quinoa or couscous. Recipe from Wild About Greens by Nava Atlas; photos by Ricki Heller.
A veganized version of huevos (eggs) rancheros, this dish of tofu prepared with Southwestern flavors and nestled on corn tortillas, makes a nice brunch or light dinner dish. Serve with a simple potato or bean dish (shown here with Beer-Stewed Pinto Beans) and a platter of sliced avocado and oranges for a complete meal. more→
Often, rice is served alongside burritos, but the combination of rice and beans wrapped inside the tortilla is quite satisfying. These yellow rice and black bean burritos make a filling meal that needs only a salad to complete, though stoneground tortilla chips and salsa are always welcome! Photos by Evan Atlas. more→
These easy vegan bean burritos are delicious and filling. This recipe, featuring pinto beans, chile peppers, and vegan cheese, makes 8 burritos. A serving can be two burritos per person; or one burrito for a lighter meal with other accompaniments. Serve with salad and stoneground tortilla chips for a quick, tasty meal. If you love these burritos, you’ll enjoy more easy recipes for tortilla specialties in A Southwestern Supper. Photos by Hannah Kaminsky. more→
Steel-cut oats mimic the mouthfeel of vegan crumbles while being completely free of processed ingredients. They also add heartiness to the veggie and bean mixture. This is the perfect way to sneak in some veggies for the picky eaters in your house. This is gluten-free, soy-free, oil-free. From OATrageous Oatmeals by Kathy Hester; photos by Kate Lewis. Reprinted with permission of Page Street Publishing, ©2014.
These simple, light vegan mushroom and bell pepper quesadillas are good served with a hearty grain pilaf or a bean dish. They also make a nice accompaniment to a well-seasoned chili. Photos by Evan Atlas.