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Atapakua, this spicy Mexican vegetable stew from Michoacan is simmered in a smoky chile guajillo sauce made with pumpkin seeds, fresh corn, spearmint, garlic, and tomato.  It is a unique combination of very Mexican flavors and spices. If you have never tried it, you are in for a treat!!

 ingredients for atapakua, corn, potato, mushrooms, tomato, chile guajillo, pumpkin seeds, chayote, and zucchini

What is Atapakua??

Atapakua is a traditional dish from Michoacan that has prehispanic origins, prepared for hundreds of years by the Purepecha indigenous people. It is thought that before the arrival of the Spanish conquistadores atapakua used only plant-based ingredients like chilacayote, its flowers, and other vegetables, and legumes. After the conquest, animal products were added to the dish.

diced sweet potato, chayote, and zucchini on a sheet tray for atapakua

In Michoacan, you can find different variations of atapakua. It can be prepared with tomatoes or tomatillos, making it green or red in color. Atapakua is notable for its use of fresh corn or masa to thicken the sauce giving it an earthy flavor.

sauteed mushrooms in a cast iron pan

Our Vegan Mexico Project

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.

roasted ingredients for atapakua in a blender

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, which is representing the state of Michoacan, is the creation of Cynthia Estrada of @nutricionycocina, and here she with a message.

Cynthia’s Message:

They say that the Earth needs to be saved. Before existing as men, women or your gender of preference we are human beings, and before that we are animals, just another species. The planet evolves, the species become extinct.

atapakua in a clay cazuela, on a purple table mat, surrounded by tomato, zucchini and mint

I accept the word ecologist to describe me. The reality is that I am just trying to save myself. Earth can exist without humans, but we can’t exist without the earth. So why have I decided to reduce the consumption of animal products in my life and everything that goes with it?? The preservation of my person.

I decided to reduce my consumption of animal products for my health, to improve my existence on this planet, to have more energy, and improve my economy.

bright orange-red sauce for atapakua in a sauce pot

The Recipe: Atapakua – Spicy Mexican Vegetable Stew

  • If you want to prepare this recipe without oil, simply toast the pumpkin seeds and chile guajillo until golden brown in a cast iron pan. Saute the onion and garlic in a little bit of water.
  • You can add zucchini blossoms, fava beans or green beans to add more variety to the dish.
  • If you think sweet potato is too sweet you can use potato instead
  • The sauce is not very spicy since it uses only guajillo chiles, but if you do want it spicy you can add 1-2 serrano chiles.
  • For a deeper smoky flavor, you can roast the tomato on a cast iron pan or under your oven broiler until it has black spots all over, then add it to the blender.
  • The recipe calls for fresh corn, but since corn in the US is so much sweeter than Mexican corn, to make this récipe more authentic tasting use ½ fresh corn and ½ fresh masa. If you do use masa, let the sauce simmer for 15 min.

  atapakua in a clay cazuela, on a purple table mat, surrounded by tomato, zucchini and mint

Atapakua - Mexican Vegetable Stew

5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: atapakua, vegan mexican, vegetable stew
Total Time: 45 minutes
Servings: 2 people
Calories: 247kcal
Author: Dora S.

Ingredients

  • 1 Sweet potato, peeled, cut into cubes
  • 1 Chayote or chilacayote, cut into cubes
  • 1 Zucchini, cut into cubes
  • 3 Guajillo chiles, seeds and stems removed
  • 2 Roma tomatoes, seeds removed
  • 2 cloves Garlic, peeled
  • ¼ Large white onion, peeled, chopped
  • 10 Pumpkin seeds (pepitas)
  • ¼ cup Water
  • 1 cup Fresh corn kernels
  • 1 tbsp. Spearmint or mint, chopped
  • 8 oz. Oyster or maitake mushrooms (any mushroom will do)
  • 1 Avocado leaf, dried, crumbled
  • Avocado Oil (Optional)

Instructions

Sweet Potato, Zucchini and Chayote

  • Pre-heat oven to 450°F for 15 minutes.
  • Place sweet potato, zucchini, and chayote on a parchment lined sheet tray, season with salt and pepper.
  • Turn heat down to 350°F and bake for 20 minutes.

Salsa

  • Heat a large sauté pan to low heat and add 1 tbsp. of oil (if you are oil-free see notes). Add pumpkin seeds and chile guajillo and cook until golden brown, remove from pan and set aside. Add onion and garlic to pan and cook until golden brown (keep garlic whole).
  • In a small pot, simmer the corn in water until tender, about 2-3 minutes. Strain and reserve ¼ cup of the corn cooking liquid, and 1 tbsp. of corn kernels for garnish.
  • Place the corn, chile guajillo, pumpkin seeds, onion, garlic, tomato, and ¼ cup of the corn water and blend until smooth.
  • Add 1 tbsp. of spearmint, season with salt and pepper, and blend again.
  • Pour the sauce into a medium sauce pot, set to medium-low heat, and bring to a simmer. Simmer for 3-5 minutes, then turn off heat, cover and keep warm.

Mushrooms:

  • In a large sauté pan set to medium high-heat, sauté the mushrooms until golden brown in avocado oil (oil is optional), about 6-7 minutes.
  • Season with salt and pepper. Crush the avocado leaf in your hands and sprinkle it over the mushrooms.

To serve:

  • Place the sautéed mushrooms in a large bowl or cazuela. Add the sweet potato, zucchini, and chayote.
  • Pour the sauce over the vegetables and stir.
  • Garnish with corn kernels, and spearmint leaves.
  • Serve with your favorite beans and corn tortillas.

Notes

  • If you want to prepare this recipe without oil, simply toast the pumpkin seeds and chile guajillo until golden brown in a cast iron pan. Remove from pan then, char the onion and cook the garlic until golden brown.
  • You can add zucchini blossoms, fava beans or Green beans to add more variety and texture to the dish.
  • If you think sweet potato is too sweet you can use potato instead
  • The sauce is not very spicy since it uses only guajillo chiles, but if you do want it spicy you can add 1-2 serrano chiles.
  • For a deeper smoky flavor, you can roast the tomato on a cast iron pan or under your oven broiler until it has black spots all over, then add it to the blender.
  • The recipe calls for fresh corn, but since corn in the US is so much sweeter than Mexican corn, to make this recipe more authentic tasting use ½ fresh corn and ½ fresh masa. If you do use masa, let the sauce simmer for 15 min.

Nutrition

Calories: 247kcal | Carbohydrates: 47g | Protein: 11g | Fat: 4g | Sodium: 75mg | Potassium: 1473mg | Fiber: 10g | Sugar: 17g | Vitamin A: 11785IU | Vitamin C: 46.3mg | Calcium: 76mg | Iron: 3.3mg

 

 

 

 

These tortitas de camarón are without a doubt my favorite Mexican lent dish. There is a tradition of serving seafood-based dishes during lent in Mexico and this is just one of them. To make this vegan, I made my vegan tortitas de camaron with a mixture of chickpea flour, zucchini, spices, and ground up nori. They are served in a guajillo chile salsa roja with nopales (cactus).

Glass bowl with chickpea flour, zucchini, spices, and nori powder for vegan tortitas de camaron

Lent is supposed to be a time to abstain from meat as a means of sacrifice and repentance, but now that I’m vegan, this part of lent really no longer applies to my life. However, there are many Lenten dishes that I used to love like ceviche, Mexican shrimp cocktail, capirotada, sopa de habas, and chiles rellenos. I have of course veganized all of them!

pot filled with water and dried chile and tomatoes simmering

Tortitas de camaron are essentially shrimp patties made with dried ground shrimp and whipped egg whites. You can find them served with salsa roja, mole poblano, and pipian (pumpkin seed sauce). For this vegan version, I tested making the patties out of chickpea flour cooked almost like polenta, then letting it cool, and cutting it out into circles. The flavor was good, but the texture was wrong and it seemed like a lot of steps for something that could be quite simple.

nopales draining in a white colander

I finally settled on adding grated zucchini to the patties, and cooking them like you would pancakes, and I think you’re really going to like this! What are some of your favorite lent dishes??

vegan tortitas de camaron cooking on a saute pan

The Recipe: Vegan Tortitas de Camaron

  • To cook nopales, bring a large pot of water to a boil with salt and a cilantro sprig. Add nopales and cook until tender for about 8 minutes. Drain the nopales and rinse them immediately with cold water. Let them drain for a couple of minutes and now they are ready to use.
  • The patties will seem like they are too soft in the middle, but as they cool down they will firm up.

Vegan tortitas de camaron with nopales in a light blue saute pan

  • I only added 1 tsp. of nori powder, but if you want the patties to be very fishy you can add more. I made the nori powder by placing 3 sheets of nori (for sushi) in my blender and processing it into a coarse powder. You can also use dulse flakes.
  • I added chile de arbol, because I like mine spicy, but you can omit them or add more.

 

Vegan tortitas de camaron on a clay plate with nopales and a spoon taking a portion

 

Spoon dipping into Vegan tortitas de camaron on a clay plate

Vegan tortitas de camaron on a clay plate with nopales and a guajillo salsa roja

Vegan Tortitas de Camaron

Vegan Tortitas de Camaron (Mexicans shrimp patties) a classic Lenten dish gone vegan in a guajillo chile salsa roja.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: lent recipes, vegan mexican, vegan shrimp
Total Time: 40 minutes
Servings: 4 servings
Calories: 135kcal
Author: Dora S.

Ingredients

To make the patties:

  • 2 cups Finely shredded zucchini
  • 1 tsp. Garlic powder
  • 2/3 cup Chickpea flour
  • 1/2 tsp. Smoked paprika
  • 1/4 tsp. Ground mustard
  • 1 tsp. Nori powder
  • 1/2 tsp. Salt

Sauce:

  • 6 Guajillo chiles, dried stems, and seeds removed
  • 1-2 Chile de arbol, stems and seeds removed (optional)
  • 2 Roma tomatoes
  • 1/2 White onion, chopped
  • 2 Garlic cloves, peeled
  • 2 Cilantro sprigs
  • 1 1/2 cups Chile soaking liquid
  • 2 ½ cups Chopped nopales, cooked (see note)

Instructions

To make the sauce

  • In a cast iron pan set to medium heat, toast the chiles for 20-30 seconds on each side. Be careful not to burn them, or the sauce will be bitter.
  • Bring a medium pot of water to a boil and drop in the chiles and the tomatoes. Lower heat and simmer for 15 min.
  • Remove chiles and tomatoes from the soaking liquid and place in the blender with garlic, onion, and 1 ½ cups of the chile soaking liquid. Season with salt and pepper, and process until smooth and strain. Set aside.

To make the patties:

  • In a large bowl combine the zucchini, garlic powder, smoked paprika, chickpea flour, ground mustard, nori powder, and salt. Mix well with your hand and let sit for 5 min. Mix again.
  • Grease with preferred cooking oil (optional) then scoop out 1/4 cup of the zucchini mixture at a time into the pan. Cook for about 3 minutes on each side, until light golden brown. Set aside.
  • Set a large saute pan to medium heat and pour in the sauce. Add cilantro sprig and let it simmer for 5-6 minutes. Add cooked nopales, stir, and adjust seasoning. Add the patties into the sauce and serve with rice.

Notes

  • To cook nopales, bring a large pot of water to a boil with salt and a cilantro sprig. Add nopales and cook until tender for about 8 minutes. Drain the nopales and rinse them immediately with cold water. Let them drain for a couple of minutes and now they are ready to use.
  • The patties will seem like they are too soft in the middle, but as they cool down they will firm up.
  • I only added 1 tsp. of nori powder, but if you want the patties to be very fishy you can add more. I made the nori powder by placing 3 sheets of nori (for sushi) in my blender and processing it into a coarse powder. You can also use dulse flakes.
  • I added chile de arbol, because I like mine spicy, but you can omit them or add more.
 

Nutrition

Calories: 135kcal | Carbohydrates: 23g | Protein: 7g | Fat: 2g | Sodium: 277mg | Potassium: 689mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2485IU | Vitamin C: 24.3mg | Calcium: 116mg | Iron: 2.1mg

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

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.
4.8 from 5 votes
Print Pin Rate
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

Instructions

To make the enchilada sauce

  • On a skillet or comal set to medium heat, toast the guajillo chiles for a couple seconds on each side.
  • Place the chiles in a large bowl and cover with boiling water. Let sit for 10 minutes.
  • 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

  • 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.
  • 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.
  • 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

  • Preheat oven to 350°F.
  • 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.
  • 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).
  • Remove from oven. Top enchiladas with the potato-carrot mixture, shredded lettuce, jalapeños en escabeche, and drizzle crema on top and serve.

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. 
Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

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.

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.
4.8 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: peanut enchiladas, spicy peanut sauce, vegan enchiladas
Total Time: 30 minutes
Servings: 4 people
Calories: 387kcal
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

Instructions

To make the peanut sauce:

  • 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.
  • 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:

  • 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.
  • 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

  • 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.
  • 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.
  • 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.
  • Pour the rest of the peanut sauce on top of the enchiladas and drizzle almond crema on top.

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

Serving: 1serving | Calories: 387kcal | Carbohydrates: 57g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Sodium: 648mg | Potassium: 1392mg | Fiber: 12g | Sugar: 8g | Vitamin A: 7490IU | Vitamin C: 21.8mg | Calcium: 170mg | Iron: 4.3mg
Nutrition Facts
Peanut Enchiladas with Braised Greens
Amount Per Serving (1 serving)
Calories 387 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Sodium 648mg28%
Potassium 1392mg40%
Carbohydrates 57g19%
Fiber 12g50%
Sugar 8g9%
Protein 18g36%
Vitamin A 7490IU150%
Vitamin C 21.8mg26%
Calcium 170mg17%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.