Vegan Enchiladas Rojas | Vegan Enchilada Sauce Recipe | Meatless Mexican 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 πŸ’• Stephanie and, Cloud
πŸ›πŸ›’Many of the items used in the video are on our Amazon Store Front. Link Below
Bake temp: 380 Degrees (F)
Bake time: 20 minutes
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-

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

-Steep Jamaica for 10 to 15 minutes
-Remember the sauce will thicken up a lot more when baked
πŸ›‘ I’m your host Stephanie and behind the camera, you have my sister Cloud (☁️). 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 that’s all I have to say about that experience. I would like to say I’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 I’m grateful for every moment spent. ❀️ 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 😘 Thank you πŸ’•
πŸ“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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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you😁 This is not a sponsored video.

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