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These are Guanajuato’s famous Vegan Potato Enchiladas (Enchiladas Mineras) filled with a sautéed onion and mushroom mix, smothered in a guajillo enchilada sauce, and topped with tender potatoes and carrots, crema, shredded lettuce, and jalapeños en escabeche.

tofu crema in blender for vegan potato enchiladas

 

Enchiladas are one of those Mexican dishes that have an infinite number of variations depending on the region. These easy vegan enchiladas are called enchiladas mineras or miner’s enchiladas, because Guanajuato was once the world’s silver-extraction center (18th century). Guanajuato is a state in central Mexico, its capital, the city of Guanajuato is a UNESCO world heritage site, famous for its beautiful examples of Baroque architecture.

White strainer full of cooked diced potatoes and carrots

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

Cast iron pan with sauteed mushrooms for vegan potato enchiladas

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe is representing Guanajuato and is the creation of Enrique Rodriquez, here he tells you a bit of his story:

Sauce pot filled with red enchilada sauce and a wooden spoon showing the sauce

My name is Enrique Rodriguez and I’m from the city of Irapuato in the state of Guanajuato, and I have been vegan for more than 4 years. Ever since I was a child I wondered what vegetarianism was all about and always declared myself a lover of animals. So much so, that I stopped eating fish, because my first pets were fish, except for tuna in a can, probably because I couldn’t see the fish’s corpse, hahaha.

vegan potato enchiladas topped with carrots, potatoes, lettuce, and crema in a large blue bowl

As an adult, I met a group of animal activists in Irapuato, and that’s how it all started. I began researching veganism and in one week I stopped eating all animal products. It was easy for me, since I didn’t really like eating meat to begin with, and I learned to substitute it with beans and vegetables such as garbanzos, lentils, mushrooms, etc. My love for cooking and animals grew, and I began to veganize every recipe I came across, and now this lifestyle will accompany me forever.

 

vegan potato enchiladas topped with carrots, potatoes, lettuce, and crema in a large blue bowl

 

The Recipe: Vegan Potato Enchiladas (Enchiladas Mineras)

Traditionally this recipe uses quite a bit of oil. I have opted for a healthier version, but if you don’t mind the oil you can follow the traditional methods. To do so, after dipping the tortilla in the sauce fry them lightly in a large sauteé pan with 1 tbsp. of oil. Fill the tortilla then fold in half. In the same pan you fried the tortillas fry the potato and carrots.

If you are allergic to nuts you can make a tofu crema by blending: 1 lb. of silken tofu, 2 tbsp. lemon juice, 1 clove of garlic, 1/3 cup of water or unsweetened almond milk, 1 tsp. of nutritional yeast, and salt and pepper to taste.

The enchilada sauce is not very spicy, so if you like spicy food add 1 to 2 chiles de arbol to the sauce.

vegan potato enchiladas topped with carrots, potatoes, lettuce, and crema in a large blue bowl
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Vegan Potato Enchiladas (Enchiladas Mineras)

These are Guanajuato’s famous Vegan Potato Enchiladas (Enchiladas Mineras) filled with a sautéed onion and mushroom mix, smothered in a guajillo enchilada sauce, and topped with tender potatoes and carrots, crema, shredded lettuce, and jalapeños en escabeche.
Course Main Course
Cuisine Mexican
Keyword easy enchiladas, vegan enchiladas, vegan mexican recipes
Total Time 45 minutes
Servings 4 servings
Author Dora S.

Ingredients

  • 2 Medium Idaho potatoes, peeled and cubed
  • 4 Medium carrots, peeled, and cubed

Enchilada Sauce

  • 15 Dried Guajillo chiles, stems and seed removed
  • 2 cloves Garlic
  • ¼ tsp. Ground cumin
  • ½ tsp. Mexican oregano, dried

Filling

  • 1 lb. Cremini, oyster or maitake mushrooms, sliced
  • 1 Onion, large, thinly sliced
  • 2 cloves Garlic, minced
  • 2 cups Favorite shredded vegan cheese (optional)
  • 12 Corn tortillas

Garnish

  • Almond Crema
  • Jalapeños en Escabeche, sliced
  • 2 cups Shredded romaine or iceberg lettuce

Preparation

To make the enchilada sauce

  1. On a skillet or comal set to medium heat, toast the guajillo chiles for a couple seconds on each side.
  2. Place the chiles in a large bowl and cover with boiling water. Let sit for 10 minutes.
  3. Place the soaked chiles, garlic, cumin, oregano, and 2 cups of the chile soaking liquid and process until smooth. Strain and season with salt and pepper. Set aside.

For the filling

  1. Add ¼ cup of water or vegetable stock to a large sauté pan set to medium-high heat. Add mushrooms and sauté for 5-6 minutes, or until almost all the moisture has evaporated from the mushrooms and they are beginning to brown. Add more liquid if necessary.
  2. Add the onion and garlic and continue cooking until the onion is tender and translucent about 6 more minutes. Add more liquid as necessary. Season with salt and pepper and set aside.
  3. Place potatoes in a medium saucepot with cold water and salt. Bring to a low simmer and let cook for 5 minutes, add carrots and let cook for 3 to 4 minutes more or until the potatoes and carrots are tender. Strain and set aside.

Assembly

  1. Preheat oven to 350°F.

  2. Bring enchilada sauce to a very low simmer in a medium saucepot, dip a tortilla in the warm sauce, very quickly, and place on a plate. Fill with mushroom mixture and vegan cheese and fold the tortilla over. Place on serving platter. Repeat this process with the rest of the tortillas.

  3. Pour some extra sauce on top of the enchiladas and spread with a spoon. Place in oven for 5 to 6 minutes to melt the vegan cheese. (You can omit this step if you’re not using cheese).

  4. Remove from oven. Top enchiladas with the potato-carrot mixture, shredded lettuce, jalapeños en escabeche, and drizzle crema on top and serve.

Chef's Notes

Traditionally this recipe uses quite a bit of oil. I have opted for a healthier version, but if you don’t mind the oil you can follow the traditional methods. To do so, after dipping the tortilla in the sauce fry them lightly in a large sauteé pan with 1 tbsp. of oil. Fill the tortilla then fold in half. In the same pan you fried the tortillas fry the potato and carrots.

If you are allergic to nuts you can make a tofu crema by blending: 1 lb. of silken tofu, 2 tbsp. lemon juice, 1 clove of garlic, 1/3 cup of water or unsweetened almond milk, 1 tsp. of nutritional yeast, and salt and pepper to taste.

The enchilada sauce is not very spicy, so if you like spicy food add 1 to 2 chiles de arbol to the sauce. 

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These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema. They are crazy easy to make, and are so good you’ll be making them again and again.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

In Mexico these are known simply as encacahuatadas, and are a classic home cooked dish. They are usually filled with chicken, but your favorite vegetable filling will go great with these. They would make a great dinner, or even a good brunch option.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Let me just say that I am obsessed with this sauce. I have been putting it on everything! So far it is perfect with the enchiladas, but you can also put it on your baked potatoes, polenta, pasta, tacos, buddha bowls, and tofu. I’m one of those people that falls in love with a sauce or dish and then I makes it over and over again until I get tired it. This is one of those sauces. So you definitely have to try it.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Summer is coming up and I am so not ready to have all the kids home. Not ready!! The first couple of weeks are always a little rough, but once we get into a groove we really have fun. My two older ones are always arguing and bothering each other, which can get really stressful sometimes, but our sweet baby is always all smiles. What are some of your summer plans?? I’ll tell you what I am ready for, all the delicious summer fruit. 

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

The Recipe: Spicy Peanut Sauce Enchiladas

  • Your favorite veggie filling will be perfect with these
  • If you are allergic to peanuts you can use cashews or almonds.
  • Corn tortillas are the best option for this recipe.
  • You can use cashew or almond crema
  • Do not place these in the oven because they will fall apart.

 

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.
4.75 from 4 votes
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Peanut Enchiladas with Braised Greens

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.
Course Main Course
Cuisine Mexican
Keyword peanut enchiladas, spicy peanut sauce, vegan enchiladas
Total Time 30 minutes
Servings 4 people
387 kcal
Author Dora S.

Ingredients

Sauce

  • 8 Guajillo Chiles stems and seeds removed, rinsed
  • 1-2 Chipotle pepper in adobo
  • 2 Garlic cloves
  • 1 cup Peanuts, toasted
  • 1 Plum tomato, roasted
  • 1/8 tsp. Ground clove
  • 1 cup Vegetable stock

Filling

  • 1 lb. Mushrooms. cremini sliced
  • 3 Garlic cloves, minced
  • 8 oz. Spinach or other leafy green, roughly chopped
  • 1 can (14.5 oz) Hominy, drained, rinsed
  • 12 Corn tortillas
  • 1 cup Almond crema

Preparation

To make the peanut sauce:

  1. Bring a small pot of water to a boil. Drop in the guajillo chiles and turn heat down to a simmer, let simmer for 10 min.
  2. Drain guajillo chiles and place in blender with peanuts, chipotle chiles, garlic, roasted tomato, clove, and vegetable stock. Blend until smooth. If necessary add more stock until you reach the desired consistency.If you do not have a high powered blender, strain the sauce. Set aside.

To make the filling:

  1. Add ¼ cup of water or vegetable stock to a large sauté pan set to medium-high heat. Add mushrooms and sauté for 5-6 minutes, or until almost all the moisture has evaporated from the mushrooms and they are beginning to brown. Add more liquid if necessary.
  2. Lower heat to medium-low and add the garlic, cook for 1 min. Add the spinach and stir. Cover pan and let spinach cook down, 2 -3 minutes. Add hominy and stir to combine. Season with salt and pepper. Set aside.

To assemble

  1. Bring a medium sauce pot to low-medium heat and pour in sauce. Heat just enough to get it hot. If it simmers, the sauce might break.
  2. Warm corn tortillas in the microwave for 30 seconds or in the oven at 350F on a sheet tray for 5 min. Just enough so that the tortillas are soft enough to be rolled.
  3. Spread 2-3 tbsp. of the peanut sauce on the bottom of a 9 x13 baking dish, Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Continue this process until you have used up all the tortillas and the entire filling.
  4. Pour the rest of the peanut sauce on top of the enchiladas and drizzle almond crema on top.

Chef's Notes

If the sauce and the filling are hot there is no need to put the enchiladas in the oven. If you would rather place them in the oven do so at 350°F for 5-7 minutes. If you are allergic to peanuts you can use cashews or almonds. Corn tortillas are the best option for this recipe.

Nutrition Facts
Peanut Enchiladas with Braised Greens
Amount Per Serving (1 serving)
Calories 387 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Sodium 648mg 27%
Potassium 1392mg 40%
Total Carbohydrates 57g 19%
Dietary Fiber 12g 48%
Sugars 8g
Protein 18g 36%
Vitamin A 149.8%
Vitamin C 26.4%
Calcium 17%
Iron 23.8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Peanut Enchiladas with Braised Greens
Amount Per Serving (1 serving)
Calories 387 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Sodium 648mg 27%
Potassium 1392mg 40%
Total Carbohydrates 57g 19%
Dietary Fiber 12g 48%
Sugars 8g
Protein 18g 36%
Vitamin A 149.8%
Vitamin C 26.4%
Calcium 17%
Iron 23.8%
* Percent Daily Values are based on a 2000 calorie diet.