Spicy Vegan Enchilada
Yields: 4-6
Recipe, Photo, and Food styling by Hola Jalapeno
“This fiery vegan enchilada recipe is filled with Hodo Adobo Mexican Crumbles and smothered in a spicy Tomatillo Red Chili Salsa. This authentic Mexican enchilada method omits the baking, meaning you can be sitting down to a delicious plate of enchiladas in under an hour! Vegan and gluten-free!” - Kate Ramos, Hola Jalapeño
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Ingredients
2 (10oz) packs of Hodo Adobo Mexican Crumbles LOCATE PRODUCT
3 cups tomatillo salsa, warmed
1 ripe avocado
1/4 white onion
1/4 bunch cilantro
6 tbsp avocado oil, divided
12 corn tortillas
Instructions
Heat sauce and oven. Warm tomatillo salsa and heat oven to 220°F to keep enchiladas warm while you assemble them.
Prep garnishes. Pit, peel, and slice avocado. Thinly slice onion, and remove the leaves from the cilantro. Set aside.
Brown Mexican Crumbles. Heat 2 tablespoons of the avocado oil in a large frying pan over medium-high heat. Add Hodo Adobo Mexican Crumbles and cook, stirring frequently, until browned. Cover and keep warm.
Assemble enchiladas. Have the sauce and crumbles within reach. Also have a baking dish or baking sheet nearby to hold the enchiladas as well as a plate to assemble the enchiladas.
Heat oil to fry tortillas. Heat remaining 1/4 cup avocado oil in a medium frying pan over medium heat. Once hot, add a tortilla, one at a time and let cook until the edges are crispy but still pliable, about 30 seconds each side.
Cover in sauce. Remove the tortilla from the oil with tongs, letting excess oil drip back into the pan. Place tortilla into the salsa and coat on both sides.
Fill and roll. Place tortilla on the plate and fill with 1/4 cup of the crumbles. Roll up and place in the baking dish. Place in the oven to keep warm while you make the remaining enchiladas. Repeat with remaining tortillas.
Garnish and serve. Divide enchiladas between plates, spoon any extra salsa over the top and garnish with avocado, onions, and cilantro. Serve!
