We made this recipe last night and it was absolutely amazing! We have been making vegetarian/vegan enchiladas for years now and really can’t get enough of them, but we decided to be adventuresome and try something new. If you love enchiladas, you will ADORE this recipe! If you leave out the cheese and shrimp and add more veggies and some rice, you will get a fantastic vegan meal! Serve this with a Saison or a glass of fume blanc.
Sweet potato and jumbo shrimp enchilada
1 T EVOO
1-2 T cumin seeds (more to taste)
2 t chipotle pepper flakes
1/2 red onion (chopped)
1/2 yellow onion (chopped)
1-2 T garlic (minced)
1 red bell pepper (chopped)
6-8 small campari tomatoes (chopped)
1 large sweet potato, sliced thin into coins
1 c corn (no canned–frozen or fresh)
1 packet Old Elpaso Burrito seasoning (or the like)
1 # jumbo shrimp (raw, deveined, shelled)
1 c mexi black beans
1 1/2 c nutritional yeast un-cheese sauce (recipe to follow)
1/2 c tofu sour cream
2 cans old elpaso enchilada sauce (medium temp is nice)
1/2 c cubed habenero cheddar cheese
9 flour tortillas — try the homemade version!
In a large saute pan heat the evoo. Add the cumin seeds and chipotle pepper and saute for 1-2 minutes. Add the onion and cook for 5 minutes. Add the garlic and cook for 5 minutes. Add the bell pepper and corn, cook for 5 minutes. Add the tomatoes and cook for 5 minutes. Add the sweet potato and the burrito mix and stir in (try not to break apart the sweet potato). Cover and cook for about 5 minutes. Move the veggie mix to the edges of the pan, leaving an open circle in the middle. Add a splash of evoo if you aren’t using a non-stick pan. Add 10 shrimp (or what will fit in the open circle). Cook on each side for 1-2 minutes (until turns opaque and pink). Once the shrimp is cooked set it on a plate to rest and repeat until all of the shrimp are cooked. Once you are finished with the shrimp stir the veggies around again to sop up all of the shrimp flavor in the pan. Turn off the heat and start assembly.
While the veggies are cooking prepare to assemble the enchiladas. You will need a sort of assembly line to put these babies together.
Spray pam cooking spray on the bottom of a lasagne pan. Cover the bottom of the lasagna pan with enchilda sauce (1/4 of a can is probably enough). Put in an easy to reach location probably at the far end of the assembly line.
Cover the surface of a dinner plate with the enchilada sauce (another 1/4 of a can?). Step one in assembly, so put it close to the saute pan with the veggies.
Set your tortillas (probably 8-10) near your dinner plate
Cube the cheese and have a plateful handy here.
Set your container of sour cream next in line.
Next will be the cooked rice.
Plate of shrimp and the chopped cilantro
Assembly (this is a dirty job, so have paper towels handy): take a tortilla and rub both sides on the plate with the sauce to coat (add more sauce to the plate as needed). Leave the coated tortilla on the plate while you add the other ingredients. Add a scoop or two of the veggie mix. Add a dollop of sour cream. Add two spoonfuls of rice. Add 3-4 cubes of cheese. Add 3-4 shrimp and a drizzle of cilantro. Roll up the tortilla and set in the lasange pan. Repeat until you are out of the filler ingredients. Drizzle the remaining enchilada sauce on top (or as much as you like). Drizzle the nutritional yeast sauce on top (as much as you like). Bake at 375 degrees F for 35-45 minutes.
Garnish with cilantro and/or more sour cream.
Nutritional yeast un-cheese sauce:
1 c nutritional yeast flakes
1 1/2 c soy milk
1 t soy sauce
1-2 t dijon mustard
Mix well. You can cook this on the stove top for 5-10 minutes to get a nice thick cheese-like sauce. You do not need to cook the sauce if you are using it to bake–it will thicken as the dish bakes.