Healthy Enchiladas with Tomato‑Chipotle Sauce and Vegan Cream

Ingredients

• 4 pieces Tomatoes (medium, roasted on comal)
• 1 piece White onion (medium, half for roasting, half diced for filling)
• 3 clove Garlic cloves (roasted; one extra pressed for oil)
• 2 pieces Morita chiles (dried) (roasted, remove quickly to avoid bitterness)
• 2 pieces Pasilla chiles (dried) (roasted, remove quickly)
• 1 piece Chipotle chile (optional) (adds smoky depth)
• 3 tablespoon Avocado oil (divided: 1 tbsp for sauce, 1 tbsp for filling, 1 tbsp for tortilla dip)
• 0.5 cup Chicken broth or water (use broth for richer flavor)
• 1 pinch Ground black pepper
• 1 pinch Ground cumin
• 1 pinch Dried oregano
• to taste Salt
• 2 tablespoon Vegan cream (nut‑based, e.g., cashew cream) (blend with a little water before adding)
• 1 piece Habanero chile (small, finely chopped; optional for extra heat)
• 2 pieces Poblano chiles (roasted, peeled, diced)
• 6 pieces Mushrooms (white button) (sliced)
• 0.5 cup Frozen corn kernels
• 200 grams Ground lean beef or panela cheese (optional) (choose one; adds protein or creamy texture)
• 8 pieces Corn tortillas (small, 6‑inch; keep warm)
• 4 leaf Lettuce leaves (for garnish)
• 1 piece Radish (thinly sliced)
• 0.25 piece White onion (for radish mix) (thinly sliced)
• 1 teaspoon Olive oil (for radish‑onion dressing)
• 0.5 piece Avocado (diced for garnish)
• 2 tablespoon White chile cream (Greek‑yogurt based) (store‑bought or homemade)

Instructions

1. Roast vegetables and chiles

   Heat a comal over medium‑high heat. Place the tomatoes, onion (quartered), garlic cloves, Morita, Pasilla and optional chipotle chiles on the surface. Roast, turning occasionally, until the skins are lightly charred and the vegetables are softened, about 8‑10 minutes. Remove promptly to avoid bitterness, especially the dried chiles.

   Time: PT10M

2. Blend the sauce

   Transfer the roasted tomatoes, onion, garlic and chiles to a blender. Add ½ cup chicken broth (or water), a pinch of black pepper, cumin, dried oregano and salt. Blend until smooth but still slightly textured.

   Time: PT5M

3. Perfume oil and simmer sauce

   In a saucepan, heat 1 tablespoon avocado oil over medium‑low heat. Add one pressed garlic clove and sauté for 30 seconds until fragrant. Pour in the blended sauce, stir, and let it simmer gently for 5 minutes, stirring occasionally, until it thickens slightly.

   Time: PT5M

   Temperature: medium‑low

4. Add vegan cream for richness (optional)

   Stir in 2 tablespoons of nut‑based vegan cream (pre‑diluted with a splash of water) and a small piece of habanero. Season with a pinch of salt and continue cooking for 2 minutes, allowing the sauce to become creamy and glossy.

   Time: PT2M

   Temperature: medium

5. Prepare the filling

   In the same saucepan, heat another tablespoon of avocado oil over medium heat. Add ½ diced onion and sauté for 2 minutes. Add the roasted, peeled and diced poblano chiles, sliced mushrooms, and frozen corn. Cook, stirring, for about 5 minutes until vegetables are tender. Stir in 3 tablespoons of the reserved sauce, then add the optional ground beef or panela cheese. Cook an additional 2 minutes to combine flavors.

   Time: PT9M

   Temperature: medium

6. Warm tortillas and dip in sauce

   Heat a clean comal over medium heat. Warm each corn tortilla for about 20‑30 seconds on each side. Quickly dip the tortilla into the sauce, coating both sides, then set aside on a plate.

   Time: PT5M

   Temperature: medium

7. Assemble the enchiladas

   Place a generous spoonful of the filling onto the center of each sauced tortilla, roll tightly, and arrange seam‑side down on a serving plate. Drizzle the remaining sauce over the top of each enchilada.

   Time: PT5M

8. Garnish and serve

   Top the enchiladas with shredded lettuce, a radish‑onion mix (thinly sliced radish and white onion tossed with 1 tsp olive oil, salt, pepper and oregano), diced avocado, and a drizzle of white‑chile Greek‑yogurt cream. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g