Recipes
Hello & welcome to the Views Kitchen! On today’s recipe we will be showing you how to make Vegan enchiladas with a delicious beefy Jamaica filling. The enchilada sauce recipe is versatile for many enchilada combos. This is my youngest son’s favorite style of enchiladas and we hope you enjoy our take on Vegan Enchiladas. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ๐Ÿ’• Stephanie and, Cloud
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Bake temp: 380 Degrees (F)
Bake time: 20 minutes
Ingredients
8 Corn tortillas
1 cup Jamaica-Hibiscus-Sorrel
2 medium cubed potatoes
2 Tbsp apple cider vinegar
5 cups warm water
1/4 medium onion
2 minced garlic cloves
Toppings- Lettuce-cilantro

Enchilada Sauce Ingredients
1 to 2 Tbsp oil (Neutral oil of choice)
1/4 cup guajillo chili powder + 1 Tbsp
2 1/2 cups water
2 1/2 better than bouillon (vegetarian/vegan bouillon)
1/2 can tomato sauce (4oz total)
*How to make Guajillo chili powder- https://www.youtube.com/watch?v=ngh7azyNYyQ

Vegan cream
1/4 cup veganaise
2 to 3 Tbsp coconut milk (so delicious)
1/2 tsp black pepper
Pinch of salt to taste

Tip
-Steep Jamaica for 10 to 15 minutes
-Remember the sauce will thicken up a lot more when baked
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๐Ÿ›‘ I’m your host Stephanie and behind the camera, you have my sister Cloud (โ˜๏ธ). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and thatโ€™s all I have to say about that experience. I would like to say Iโ€™m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and Iโ€™m grateful for every moment spent. โค๏ธ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don’t forget to click the bell for notifications. We upload new recipes 4 times a week. After all, we wouldn’t be here without you ๐Ÿ˜˜ Thank you ๐Ÿ’•
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๐Ÿ“Œ If you use my recipes for your channel or social media platforms. Please give credit to “Views on the Road”. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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