Vegan Roasted Garlic–Potato Enchiladas
3.2
(5)
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
Enchiladas are my comfort food: warm corn tortillas bathed in a slightly sweet, spicy, and bright sauce of chiles and tomato, wrapped around either a quick sauté of whatever veggies I have hanging out in the fridge or the creamy potato mash used here.
For these hearty vegan enchiladas, I mash roasted garlic with boiled potatoes and other umami-rich ingredients for a dynamic and richly savory filling. The recipe starts with the same chile base as my Vegan Menudo, blended with canned tomatoes and vegetable broth into an easy, silky enchilada sauce.
To use the same chile base for Vegan Mushroom Menudo, double the chile base ingredients for a total yield of 5 cups. Use half for this recipe and half for the menudo.
Recipe notes
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