Chick'n and Poblano Enchiladas (with Soy Curls)
Chick’n and Poblano Enchiladas (with Soy Curls)
Whether it's game day, a family get-together, or time to meal prep, you'll want to include these soy curl and poblano pepper enchiladas on your meal plan. Homemade enchilada sauce and stretchy vegan cheese finish off this dish that is sure to impress your dinner guests and leave them begging for the recipe. Oil-free and vegan, with a gluten-free option.
Chick'n and Poblano Enchiladas (with Soy Curls)
Ingredients
- 2 3/4 cups vegetable broth
- 2 Tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp cocoa powder
- dash of cinnamon
- 1 Tbsp tomato paste
- 2 Tbsp corn starch mixed with 1/4 cup cold water until totally dissolved
- salt, to taste
- 1/2 cups raw cashews
- 3 cups water
- 2 tsp lemon juice
- 2 tsp maple syrup
- 4 Tbsp nutritional yeast
- 4 Tbsp tapioca starch
- 2 tsp salt
- 12 whole wheat flour tortillas (use Gluten-free tortillas for a GF option)
- 1 15 oz can black beans, drained and rinsed
- 2 1/2 cups soy curls
- 3 cups boiling-hot vegetable broth
- 1 poblano pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 5 cloves garlic, minced
- cilantro, 1 bunch
- 1 Tbsp + 1 tsp chili powder, divided
- 1/2 Tbsp + 1 tsp cumin, divided
- 1 tsp garlic powder
- 1 tsp + 1 tsp smoked paprika, divided
- 1 Tbsp nutritional yeast
- salt, to taste
Instructions
- Combine all ingredients in a medium-sized saucepan.
- Simmer for roughly 30 minutes, or until reduced by 1/3.
- Combine all ingredients in a high speed blender (see notes if you don't have a high speed blender).
- Blend on the highest speed for about 30 seconds, or until the mixture is perfectly smooth.
- Add the mixture to a pot over medium heat.
- Bring to a simmer, then whisk until the mixture has thickened into a thick, stretchy, queso-like consistency (about 2 minutes).
- Remove from heat and set aside.
- Preheat the oven to 350 Degrees F.
- In a large bowl, combine the soy curls and boiling-hot vegetable broth, along with a generous pinch of salt. Stir to combine.
- Set aside for about 5 minutes.
- Heat a large nonstick pan over medium heat.
- Add the onion and poblano pepper. Cook until the onions become translucent.
- Drain the soy curls, then add them to the pan along with the garlic, 1 Tbsp chili powder, 1/2 Tbsp cumin, 1 tsp garlic powder, 1 tsp smoked paprika, and the nutritional yeast. Cook, stirring occasionally, for about five minutes or until the soy curls begin to brown and most of the moisture has evaporated.
- In a small mixing bowl, combine the drained black beans with the remaining seasoning and a sprinkle of salt. Stir to combine, then set aside.
- To assemble the enchiladas, coat the bottom of a 9x13 AND a 9x9 pan with some of the enchilada sauce.
- Line each tortilla with a smear of cheese sauce, a scoop of the soy curl/pepper mixture, a few sprigs of cilantro, and a spoonful of black beans. Roll closed, then place the tortillas into the pan, seam-side down . There should be just enough to fill 12 tortillas.
- Once each pan is lined with filled tortillas (8 in the 9x13 pan and 4 in the 9x9 pan), cover the tortillas with enchilada sauce, then cover the top with spoonfuls of cheese.
- Bake for 30 minutes.
- Garnish with pico de gallo, diced tomatoes, diced avocados, and/or fresh cilantro.
Notes:
If you don't have a high-speed blender, soak your cashews in boiling-hot water for about 20 minutes. This will soften the cashews and make them easier for less powerful blenders to liquify.
About the recipe:
Enchiladas are one of those meals that just make you feel good inside. However, if the ingredients used are super high in saturated fat, they can also leave you feeling bloated. This recipe uses whole wheat tortillas, fiber-filled black beans, fresh cilantro, oil-free enchilada sauce, and a low-fat cashew cheese sauce along with protein-packed soy curls for a dish that tastes good and is good for you!
You may know that I already have a few recipes featuring soy curls, and I have several others in development. I’ve found that they do really well replacing chicken and sometimes beef. Similar to tofu, they have almost NO flavor, making them ideal for sauces and broths, which infuse them with color and flavor. How you cook them can drastically alter their texture- ranging from chewy like beef to silky and soft like lobster. In this recipe, they do a great job mimicking the texture and taste of dark, shredded chicken.
BUT…WHAT THE HECK ARE SOY CURLS??
Soy curls are a minimally processed, organic soy product made by Butler Foods. They are made by cooking organic soy beans in water, then drying them at low temperatures. They have one ingredient: Organic, non-GMO soy beans. They are high in protein and fiber and have zero sodium and cholesterol. Because they are so minimally processed (like tofu and tempeh), they make a much healthier meat substitute than Beyond foods or any other mock meat. You can find them at your local health food store (Natural Grocers carries them), on Amazon, or right on Butler Food’s website. For me, Soy Curls are a pantry must-have, as they can be stored for a long time (especially if you keep them in the freezer), they’re versatile, and they taste great if you season them well.
RECIPE NOTES:
If you don't have a high-speed blender, soak your cashews in boiling-hot water for about 20 minutes. This will soften the cashews and make them easier for less powerful blenders to liquify.
This recipe is minimally spicy, despite the amount of chili powder that is used.
To streamline the cooking process, it can help to make the enchilada sauce ahead of time. You can also prep the soy curl and pepper mixture ahead of time, but I would not recommend making the cheese in advance.
This yields six large servings.
I hope you (and your kids, spouse, or dinner guests) enjoy this recipe as much as we have!
Did you make this recipe? I want to hear about it! Hit me up on Instagram @notlikemama or leave a comment below. I love to see your versions of my recipes!
Happy Cooking,
Courtney
