Vegan Pasilla Enchiladas With Avocado And Tvp

These vegan pasilla enchiladas are a flavor explosion waiting to happen! With the rich, slightly sweet flavor of roasted pasilla peppers, the savory texture of TVP, and the creaminess of avocado, this dish is a game-changer for vegan Mexican cuisine.

Ready Time

1 hrs 20 mins

Yields

5 servings

Ingredients

8-10 dried pasilla peppers, stemmed and seeded
1 small onion, diced
2 cloves garlic, minced
1 cup vegan TVP (textured vegetable protein), rehydrated
1/2 cup chopped fresh cilantro
1 tablespoon olive oil
1 small avocado, diced
1 tablespoon lime juice
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
5 corn tortillas
1 can (10 oz) enchilada sauce (make sure it’s vegan)
Shredded vegan cheese, for serving (optional)

Instructions

Roast the pasilla peppers by placing them on a baking sheet and baking at 400°F for about 20-25 minutes, or until the skin is blistered and charred.

Let them cool down, then peel off the skin, remove the seeds and chop them into small pieces.

In a large skillet, heat the olive oil over medium heat.

Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute.

Add the rehydrated TVP to the skillet, breaking it up with a spoon as it cooks.

Cook for about 5 minutes, until it’s lightly browned and crispy.

Stir in the chopped cilantro, cumin, paprika, and cayenne pepper (if using).

Season with salt and pepper to taste.

In a large bowl, combine the roasted pasilla peppers, TVP mixture, and diced avocado.

Squeeze the lime juice over the top and toss to combine.

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable and easier to roll.

To assemble the enchiladas, lay a tortilla flat and spoon some of the pasilla pepper mixture down the center of the tortilla.

Roll up the tortilla and place seam-side down in a baking dish.

Repeat with the remaining tortillas and filling.

Pour the vegan enchilada sauce over the rolled tortillas and cover the dish with aluminum foil.

Bake at 375°F for 20-25 minutes, or until the tortillas are soft and the filling is hot.

Remove the foil and top with shredded vegan cheese (if using).

Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Serve hot and enjoy!

Notes

Use gloves when handling pasilla peppers to avoid skin irritation. If using cayenne pepper, start with a small amount and adjust to taste, as it can be quite spicy.

For an extra boost of flavor, add some diced onion or garlic to the enchilada sauce before baking.

If you can’t find vegan enchilada sauce, you can make your own by blending together canned tomatoes, onions, garlic, and spices. To make the dish more substantial, add some sautéed mushrooms, bell peppers, or zucchini to the TVP mixture.

If you prefer a creamier sauce, add some vegan sour cream or cashew cream to the enchilada sauce.