Most enchilada recipes involve excessive amounts of cheese—cheese inside! cheese on top! cheese everywhere! But these enchiladas are different. They’re vegan! And they don’t involve any faux cheese either. The main attraction here isn’t cheese, but the veggie, black bean and brown rice filling. Who needs cheese when you have all those tasty veggies? Oh, and these enchiladas have another bonus too: you can freeze them.
In the world of freezer cooking, vegetarian freezer recipes are hard to come by and vegan ones are even more rare. Freezer cooking tends to be heavy on cheesy casseroles and meats and light on the vegetables. There aren’t many strictly vegan resources for make-ahead meals, so that’s why The Make Ahead Vegan Cookbook by Ginny Kay McMeans (from the blog Vegan in the Freezer) is especially exciting. Meals you can make when you have time and eat when you don’t—and they’re all made without meat, eggs, or cheese!
Basically, if you are a busy person who either is vegan or has vegan tendencies, this is a cookbook for you. And if you’re a person who likes Cauliflower Chickpea Pizza Bites and Mashed Potato Casserole (YES PLEASE), this book is also for you. There are 125 recipes in the book that can be either made in advance and refrigerated or frozen for later, from breakfasts to desserts. And most of the recipes keep it simple, so you can make multiple recipes in one day over the weekend to eat throughout the week or month.
- 1 pound sweet potatoes, peeled and diced into 1/2-inch pieces
- 2 tablespoons coconut oil, divided
- 1/2 cup white onion, diced
- 16 ounces button mushrooms, sliced
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 cup frozen corn, thawed
- 2 roasted red bell peppers (about 1 cup)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup cooked short-grain brown rice
- 1 (16-ounce) can enchilada sauce
- 10 vegan whole wheat tortillas
- Preheat the oven to 300°F.
- In a medium-size bowl, toss the sweet potatoes in 1 tablespoon of the coconut oil. Spread out on a baking sheet. Bake at 300°F for 20 minutes, or until they can be pierced easily with a fork.
- Heat the remaining tablespoon of oil in a skillet over medium-high heat. When hot, add the onion and mushrooms and sauté for 10 minutes. Add the chili powder and cumin and cook for another minute. Add the corn kernels, red bell peppers, black beans, and rice. Heat through for about 5 minutes. Remove from heat and stir in the baked sweet potatoes.
- Have ready a 9 x 13-inch casserole dish.
- Pour the enchilada sauce into a 9 x 9-inch baking dish so that you can dip each tortilla into the sauce.
- Dunk a tortilla into the sauce and then lay in the 9 x 13-inch casserole. Spoon about 1/3 cup of sauce down the center of the tortilla and roll up in the casserole. Push to one edge of the dish. Continue with the remaining tortillas until the casserole dish is full. Pour the remaining enchilada sauce over the top of the rolled enchiladas.
- At this point you may refrigerate or freeze the casserole; otherwise, preheat the oven to 350°F.
- Bake for 30 minutes.
- The casserole will keep in the refrigerator before and after baking for up to 3 days each.
- Freeze before the casserole is baked. Make sure it is in a freezer-safe casserole with a freezer-safe snap lid. You may also use two smaller freezer-to-oven-safe casseroles and then slide them into freezer bags. This will keep for up to 3 months in the freezer. To prepare after freezing, defrost in the refrigerator overnight.
- Bake in a 350°F oven for 30 minutes.
Reprinted from The Make Ahead Vegan Cookbook, with permission from The Countryman Press. Copyright © 2016, Ginny Kay McMeans