| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 15g | 2g | 35g |
| sugars | fibre | protein | salt |
| 6g | 6g | 8g | 1.2g |
Why I Love Mexican Vegan Enchiladas de Calabacitas y Espinacas en Salsa Roja
As a food enthusiast, I’ve always been drawn to the vibrant flavors and wholesome ingredients of Mexican cuisine. One of my favorite dishes to celebrate this culinary tradition is the Vegan Enchiladas de Calabacitas y Espinacas en Salsa Roja. This recipe combines tender zucchinis, fresh spinach, and a zesty red enchilada sauce to create a meal that is both hearty and refreshing.
A Culinary Journey
While I grew up in the expansive landscapes of Montana, my taste buds have traveled far and wide. This dish takes me back to my first trip to Mexico, where I immersed myself in local markets bustling with spices, vegetables, and irresistible aromas. The Vegan Enchiladas de Calabacitas y Espinacas en Salsa Roja encapsulate that experience, blending simple, fresh ingredients into a symphony of flavors.
When crafting this recipe, I drew inspiration from renowned Mexican chef Enrique Olvera. His innovative approach to traditional Mexican dishes taught me that plant-based meals could be as rich and satisfying as their meaty counterparts. This particular combination of zucchinis and spinach not only supports that philosophy but also introduces a delightful texture and flavor that stands on its own.
A Versatile Dish
The beauty of Vegan Enchiladas de Calabacitas y Espinacas en Salsa Roja lies in its versatility. Whether you’re a lifelong vegetarian or just looking to add more plant-based meals to your diet, these enchiladas make a perfect addition. The flavors meld wonderfully with classic sides like Mexican rice and refried beans. For an added touch of indulgence, you could also serve it with a freshly made guacamole or a tangy tomato and corn salad. This dish also pairs well with a refreshing glass of horchata, balancing the spiciness with its creamy sweetness.
Moreover, this recipe is a tribute to the harmony of spices like chili powder, cumin, and smoked paprika, which bring a deep, smoky flavor to the dish. Each bite is a delightful blend of these spices, balanced by the freshness of cilantro and the creamy richness of avocado. The addition of optional vegan cheese introduces a familiar comfort, making this meal even more inviting.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis (calabacitas), diced
- 4 cups fresh spinach, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups enchilada sauce (salsa roja)
- 1 cup vegan cheese, shredded (optional)
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced (for garnish)
- 1 lime, cut into wedges (for garnish)
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Method
Step One: Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set aside.
Step Two: Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step Three: Cook the Zucchini and Spinach
Add the diced zucchinis to the skillet and cook until they start to soften, about 5–7 minutes. Then, stir in the chopped spinach and cook until wilted, about 2–3 minutes.
Step Four: Season the Filling
Stir in the chili powder, ground cumin, smoked paprika, and salt and pepper to taste. Mix well to ensure the spices are evenly distributed.
Step Five: Prepare the Tortillas
Warm the corn tortillas in a microwave or on a skillet until they are pliable. This helps to prevent them from breaking when you roll them.
Step Six: Assemble the Enchiladas
Spoon a portion of the vegetable mixture onto the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
Step Seven: Add the Sauce
Pour the enchilada sauce evenly over the top of the rolled tortillas. If using, sprinkle the shredded vegan cheese over the sauce.
Step Eight: Bake the Enchiladas
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly and the edges of the tortillas are slightly crispy.
Step Nine: Garnish and Serve
Once baked, remove the enchiladas from the oven and let cool slightly. Garnish with the chopped cilantro, avocado slices, and lime wedges. Serve and enjoy!
