Vegan Pasilla Enchiladas Recipe

Pasilla chiles: Dried chilies that need to be deseeded and soaked, providing a smoky flavor.

Vegetable broth: A liquid base made from simmering vegetables, used to blend the sauce.

Tomato sauce: A smooth sauce made from tomatoes, adding richness to the enchilada sauce.

Garlic: Minced cloves that add a pungent, aromatic flavor.

Cumin: A spice that adds a warm, earthy flavor.

Oregano: An herb that provides a slightly bitter, aromatic taste.

Black beans: Cooked beans that add protein and texture to the filling.

Corn: Fresh or frozen kernels that add sweetness and texture.

Bell pepper: Diced peppers that add crunch and a mild, sweet flavor.

Corn tortillas: Soft, pliable tortillas that are essential for wrapping the enchilada filling.

When blending the pasilla chiles with the vegetable broth, tomato sauce, garlic, cumin, and oregano, make sure to blend until the mixture is completely smooth to ensure a silky enchilada sauce. If you find the sauce too thick, you can add a bit more vegetable broth to reach your desired consistency. This will help the sauce evenly coat the enchiladas and prevent them from drying out during baking.

• pasilla chiles - Substitute with ancho chiles: Ancho chiles have a similar smoky flavor and mild heat, making them a good alternative.

• vegetable broth - Substitute with mushroom broth: Mushroom broth provides a rich umami flavor that complements the other ingredients well.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes offer a similar texture and flavor, and can be seasoned to taste.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferable for a more robust flavor.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can add a unique twist to the dish.

• oregano - Substitute with thyme: Thyme has a similar earthy flavor and can be used in the same quantity.

• cooked black beans - Substitute with cooked pinto beans: Pinto beans have a similar texture and can easily replace black beans in most recipes.

• fresh or frozen corn kernels - Substitute with canned corn: Canned corn is a convenient alternative and can be drained and rinsed before use.

• diced bell pepper - Substitute with diced zucchini: Zucchini provides a similar texture and can add a different but complementary flavor.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used if corn tortillas are not available, though they will alter the texture slightly.

• Allow the enchiladas to cool completely before storing. This helps prevent condensation, which can make the tortillas soggy.
• Transfer the cooled enchiladas to an airtight container. If stacking, place a piece of parchment paper between layers to avoid sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
• For freezing, wrap each enchilada individually in plastic wrap or aluminum foil. This makes it easier to reheat single servings.
• Place the wrapped enchiladas in a freezer-safe container or a resealable plastic bag. Label with the date to keep track of freshness.
• Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then bake at 350°F (175°C) for 20-25 minutes or until hot.
• For a quicker option, reheat directly from frozen. Cover with foil and bake at 350°F (175°C) for 30-35 minutes, removing the foil for the last 10 minutes to allow the sauce to thicken and the edges to crisp up.

• Preheat your oven to 350°F (175°C). Place the leftover enchiladas in an oven-safe dish, cover with aluminum foil to prevent drying out, and bake for 15-20 minutes or until heated through.

• For a quicker option, use the microwave. Place the enchiladas on a microwave-safe plate, cover with a damp paper towel to retain moisture, and heat on high for 2-3 minutes. Check and add more time if necessary.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a splash of vegetable broth or water to the pan, place the enchiladas in the skillet, cover with a lid, and steam for 5-7 minutes until thoroughly heated.

• For an air fryer, preheat to 350°F (175°C). Place the enchiladas in the basket, ensuring they are not overcrowded, and heat for 5-7 minutes, checking halfway through to ensure even heating.

• Blender: To blend the soaked pasilla chiles, vegetable broth, tomato sauce, garlic, cumin, and oregano until smooth.

• Baking dish: To place the rolled-up tortillas and bake them in the oven.

• Mixing bowl: To mix the black beans, corn, and bell pepper for the filling.

• Spatula: To spread a thin layer of sauce on the bottom of the baking dish.

• Oven: To bake the enchiladas at 350°F (175°C) for 20-25 minutes.

• Knife: To dice the bell pepper.

• Cutting board: To provide a surface for dicing the bell pepper.

• Measuring cups: To measure the vegetable broth, tomato sauce, black beans, and corn.

• Measuring spoons: To measure the cumin and oregano.

• Garlic press: To mince the garlic cloves.

Prepare the filling: Mix the black beans, corn, and bell pepper in advance and store in the fridge.

Make the sauce ahead: Blend the pasilla chiles, vegetable broth, tomato sauce, garlic, cumin, and oregano the day before.

Use pre-cooked beans: Opt for canned black beans to save cooking time.

Frozen corn: Use frozen corn instead of fresh to skip the shucking and cutting.

Microwave tortillas: Warm the corn tortillas in the microwave for easier rolling.