Vegan Enchilada Stack

An easy enchilada recipe from scratch!

Makes 2 stacks.

Ingredients:
-8 corn or small flour tortillas
For the filling:
-3 cups fresh spinach
-2 teaspoons minced garlic
-1 Tablespoon lime juice
-8 oz extra firm tofu, crumbled
-2 cups black beans or 1 (15 oz) can, drained and rinsed
-2 ears of corn
-1 Tablespoon chili powder
-Salt to taste
Optional:
-About 3 teaspoons nutritional yeast (see option in directions)
-1 cup vegan cheese (see option in directions)
-Avocado, for garnish
-Olives, for garnish

 
For the Homemade Red Enchilada Sauce:
Recipe from Little Spice Jar.
-1 chipotle pepper + 1 tablespoon adobo sauce (the stuff the chipotle comes packed in)
-3 cups chicken or vegetable stock
-3 tablespoons olive oil
-3 tablespoons all-purpose flour
-1 (8 oz) can tomato sauce
-4 tablespoons chili powder
-¾ teaspoon garlic powder
-½ teaspoon cumin powder
-½ teaspoon dried oregano
-½ teaspoon onion powder
-¾ teaspoon salt

For the Cashew Crema: 
Recipe from The Simple Veganista.

-1 cup raw cashews, soaked for 2+ hours

-1 teaspoon apple cider vinegar (optional)

-2 tablespoon fresh lime or lemon juice

-1/4 teaspoon smoked paprika

-1/2 teaspoon onion powder

-salt, to taste

-1/2 - 3/4 cup water
Directions: 
Make the Cashew Crema first because this takes the longest.

For the Cashew Crema:

This can be made in advance, a day or two and kept in the fridge, or you can assemble it while the enchiladas are cooking as long as you soak your cashews first. Soak cashews in two cups water for 2+ hours, drain and rinse well. Place cashews, lemon/lime juice, paprika, onion powder, salt and 1/2 cup water into food processor/blender and blend until smooth, about 4 minutes or so. Add additional water, 1 tablespoon at a time, to thin to desired consistency. Taste for flavor. Add more paprika to your liking, but keep in mind the color will change.

For the Homemade Red Enchilada Sauce:
Combine the chipotle pepper, adobo sauce, and ½ cup of the chicken stock in a blender. Blend until the chipotle pepper completely blends down with no solids remaining.

Heat the oil in medium saucepan over medium high heat. Add the flour and whisk for 1 minute, making sure the mixture doesn't stick to the bottom of the pan. Add the tomato sauce, chili powder, garlic powder, cumin powder, dried oregano, onion powder, and salt. Continue to whisk and add in the chipotle pepper mixture. Once the sauce starts to thicken, add in the chicken stock ½ cup at a time. When the sauce is just thick enough to coat the back of the spoon, remove from heat.

Use the sauce immediately or let sauce cool completely before refrigerating in an air tight container for up to 1 week. The sauce can also be frozen. Allow the sauce to cool to room temperature before freezing. To use, simply allow the sauce to defrost in the refrigerator overnight.

For the filling:
In a pan, saute spinach and garlic in the lime juice until wilted.  Place spinach mixture in a bowl and mix in tofu, beans, corn, chili powder, and salt. 

Assembly:
Preheat the oven to 350 deg. F.
Dip one tortilla in the sauce to coat both sides of the tortilla and place on a baking sheet.
Place 1/2 cup of the spinach, corn, black bean filling on top of the tortilla.
Optional: sprinkle nutritional yeast or 1/4 cup shredded vegan cheese on top of filling.
Repeat until you have 4 tortillas in a stack.
After you dip the 4th tortilla, do not add more filling. 
Add extra sauce, vegan cheese, or nutritional yeast if desired. 
Bake for 30 minutes.
Garnish with Cashew Crema (optional: olives and avocado)
Serve.