Vegan Pasilla Enchiladas with Avocado and TVP

Ingredients and Weight:

• 16 (6-inch) corn tortillas
• 1 cup dried pasilla chiles, stemmed and seeded
• 2 cups vegetable broth
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can corn, drained
• 1 (10 ounce) package textured vegetable protein (TVP)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup non-dairy cheese (such as shredded soy cheese)
• 1 avocado, peeled and sliced
• Cilantro, for garnish

Preparation Time:

30 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large bowl, soak the pasilla chiles in the vegetable broth for 30 minutes.
2. Heat a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the black beans, corn, TVP, cumin, chili powder, salt, and black pepper to the skillet. Cook for 10 minutes, or until the TVP is rehydrated and the mixture is heated through.
4. Drain the pasilla chiles, reserving the soaking liquid. Puree the chiles with 1 cup of the reserved soaking liquid in a blender until smooth.
5. Preheat the oven to 375°F (190°C).
6. Fill each tortilla with 1/4 cup of the black bean mixture. Top with 1 tablespoon of the non-dairy cheese. Roll up the tortillas and place them in a greased 9x13 inch baking dish.
7. Pour the pasilla chile sauce over the enchiladas and cover with the remaining non-dairy cheese.
8. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
9. Serve immediately, garnished with avocado slices and cilantro.

Nutritional Information:

Per serving (1 enchilada):

• Calories: 250
• Fat: 10g
• Protein: 15g
• Carbohydrates: 30g
• Fiber: 5g

Dish Characteristics:

• Vegetarian and vegan-friendly
• Spicy and flavorful
• Easy to make
• Perfect for a crowd

User Comments:

• "These enchiladas were amazing! The pasilla chile sauce was perfectly spicy and the filling was hearty and flavorful."
• "I'm not a vegetarian, but I loved these enchiladas! They were so delicious and satisfying."
• "These were the best enchiladas I've ever had, and I'm not even a vegan!"

Special Precautions and Tips:

• If you don't have pasilla chiles, you can substitute another type of dried chile pepper, such as ancho or guajillo.
• Be careful not to overcook the enchiladas, or they will become dry and tough.
• Serve the enchiladas with your favorite toppings, such as salsa, guacamole, or sour cream (if desired).