When it comes to Mexican food, Southern California has just about the best you can find, second only to... well, Mexico. There are the super authentic hole-in-the-wall places where you almost need to speak Spanish to order, the Americanized places that still serve authentic-tasting food, but with more of the American style, and the giant chains that really just say they are Mexican because they serve burritos. Whatever your preference is, you can find what you're looking for. So I naturally grew up with the love for Mexican food ingrained in me. But when I decided to try the vegan lifestyle, some of my beloved Mexican dishes went out the window. So instead of just leaving them in the dust and forgetting about them, I decided to try to combine two of my old favorites, enchiladas and fajitas, into something I could eat - and the result was amazing.
The picture shows some I made with cheese on top (for the boyfriend), but they are just as good without!
1-2 tbsp olive oil
3 cloves garlic, minced
1 large yellow onion, sliced
2 large green peppers, sliced
1 1/2 cups fresh or frozen corn
A few dashes chili powder
2 tbsp all purpose flour (or 1 tbsp whole wheat, 1 tbsp white)
1 tsp unsweetened cocoa
2 tbsp chili powder
1 tsp dried oregano
1 tsp ground cumin
2 cups low-sodium vegetable broth
8 oz tomato sauce
8 medium flour tortillas
1 can sliced olives (optional)
Cheese for the top (optional)
- Preheat oven to 350°F.
- Heat oil in a skillet over medium-high heat.
- Add garlic and cook until browned, about 1 minute. Add onions and cook for an additional 2-3 minutes. Add peppers and corn and cook while you prepare the sauce.
- Mix flour, cocoa, and spices in a medium saucepan. Add a small portion of the vegetable broth to make a paste. Slowly whisk in the rest of the vegetable broth.
- Bring broth mixture to a boil on the stove. Add the tomato sauce and cook for an additional 2 minutes. Remove from heat.
- Take one of the tortillas and set ~1/8 of the pepper mix in the middle, as you would a burrito. Fold the sides over and set with the flaps down into an 9x13 baking pan. Repeat for each tortilla, using an additional pan if necessary.
- Use a ladle to pour the sauce over the Enchajitas. Top with olives and grated cheese, if desired.
- Bake in oven for 15-30 minutes, depending on how crispy you want them. Let cool for 5 minutes and serve.