Easy Plant-Based Enchiladas That’ll Make You Forget the Original!

Let's make some potato and green chili enchiladas. Welcome back to the Whole Food Plant-Based Cooking Show where we make plant-based cooking easy. I'm Jill and today we're going to make these delicious little potato and green chili enchiladas because I think we could all use a little bit of comfort right now and this is a great comfort food but it's also going to nourish you. So we're going to start with our onions. We got one onion dice and you're just going to throw that in the pan. You don't need any oil. You're just going to watch this pretty carefully and if it does start sticking a little bit just add a tablespoon or two of water. Okay so now we're going to add some of our other ingredients. I've got three cloves of minced garlic and I've got one four ounce can of green chilies. They're just chopped green chilies and you can do the mild ones or the hot ones. That's completely up to you and I've got two cups of chopped cabbage. That's going to add a whole bunch of nutrition, a teaspoon of smoked paprika and we're just going to let this cook a little bit. We're going to add just a little bit of water if it starts sticking to your pan and we're just going to cook it until the cabbage just gets a little bit softer. Okay so now that our cabbage is wilted a little bit we're going to add one can of northern beans or you can use cannellini beans just like a white bean of some type and then two diced or chopped just like bite-sized russet potatoes and then a pretty decent amount of cracked pepper and then we're just going to cook these until the potatoes are mostly soft. They don't have to be completely soft because these are still going in the oven so you know stick a fork in them and if it goes almost all the way through then you're ready and just like I said before if the potatoes start to stick a little just add a little bit of water you can even put the lid on to kind of keep some of that moisture in there. Okay so now on to our sauce and this is a green chili and tomatillo sauce which is so delicious and all of the rest of our pantry ingredients today are from our partner Essential Organics who carry over 600 organic products and if you want to try them out you can use the code plantbasedeasy at checkout to get 10% off your order. So if you haven't used tomatillos before these are quartered but they are in the vicinity in the grocery store by the tomatoes and it's I can't even describe the flavor to you you'll have to experience them for yourself but they're just green like this and they come in this little husk thing that you have to peel off and then I just quartered them so this is four tomatillos that are about this size. Put those in there and then a can another four ounce can of green chilies a fourth of a cup of pumpkin seeds, one teaspoon of cumin, one teaspoon of onion powder, two tablespoons of nutritional yeast, one tablespoon of a low sodium tamari and two tablespoons of lime juice that's going to give it a really nice zesty flavor. Now we're just going to blend this up until it's really nice and creamy. Okay so that's as simple as that sauce is now I'm going to finish cooking the potato mixture and I've got my oven preheated to 350 degrees and then I'll show you how to put it all together. While we're waiting for that I'd like to share some background on our show. The Whole Food Plant-Based Cooking Show is crowdfunded which means these free weekly recipe videos along with our entire catalog of free printable recipes on our website plantbasedcookingshow.com and our plant-based cooking made easy cookbook series are all made possible in part by the generous patronage of our supporting membership community. So if you love our recipes I invite you to join us on our mission to make plant-based cooking easy and follow the link in the description to become a supporting member today. There's no denying the plant-based diet is a nutrient powerhouse but did you know there are a handful of hard to get nutrients even well-crafted diets are often lacking? The latest research suggests that complementing your diet with a few specific vitamins, minerals, and omega-3s will help boost your energy and keep you thriving for the long term. That's why my daily health routine includes Complement Essential. Complement Essential contains the eight critical nutrients lacking from most plant-based diets and dosages optimized specifically for us. As a special discount for our viewers just use code plantbasedeasy at checkout to save 15% off of your order. Okay so now we're ready to assemble. So I'm going to pour just a little bit of the sauce in there probably about half a cup. It just helps it all kind of stick together when you're spooning it onto your tortillas and then you're going to need some tortillas and that's completely up to you what tortillas you use. These are some almond flour tortillas and it's really minimal there's only like three or maybe four ingredients in here but you can use whatever you like. Then you're just going to spoon some in the center and then roll them and you're going to need a casserole dish that can fit at least eight tortillas like this. You're just going to start rolling and line them up in your casserole dish and then we're going to put them in the oven for 35 minutes on 350 degrees. Okay I'm going to finish rolling these out and then I'll show you pouring over the sauce over the whole top and then we'll get them in the oven. Okay so we're going to pour some sauce over each enchilada and spread it around a bit and I'm going to save a bit at the end because I always like to put a little bit of fresh on mine in the end after they're done cooking. Spread it around a little bit. All right now they're ready for the oven. Okay they're out of oven. If you want to come in for a closer look. So all that's left is to let them cool for a little bit and then I'll meet you at the table for taste. All right let's dig in. I'm going to put a little bit of my leftover sauce on there just to keep it a little bit more bright flavored. That sauce totally makes it. You're gonna love it. All right come on back next week for another great recipe.