Vegan Pasilla Enchiladas with Avocado and TVP

Ingredients

• 2 pasilla chiles, seeded and deveined
• 1/2 cup of vegetable broth
• 1/2 cup of TVP (textured vegetable protein)
• 1 tablespoon of olive oil
• 1/2 cup of onion, chopped
• 1/2 cup of bell pepper, chopped
• 1/2 teaspoon of cumin
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/2 cup of tomatoes, diced
• 1/3 cup of cilantro, chopped
• 4 whole-wheat tortillas
• 1 avocado, sliced
• 1/4 cup of vegan cheese, shredded (optional)

Directions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the pasilla chiles, vegetable broth, and TVP. Set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5 minutes, stirring occasionally.
4. Add the cumin, chili powder, garlic powder, oregano, salt, and black pepper. Stir and cook for another minute.
5. Stir in the pasilla chile mixture and the diced tomatoes. Simmer for 5 minutes.
6. Remove from heat and stir in the cilantro.
7. Spoon the filling into the tortillas and roll them up. Place the enchiladas in a baking dish.
8. Bake for 20 minutes.
9. Top with the sliced avocado and vegan cheese (optional) and bake for another 10 minutes.
10. Serve hot and enjoy!

Interesting Facts

• Pasilla chiles are a type of Mexican chile pepper that is milder than other chiles, and adds a smoky flavor to dishes.
• TVP is a vegan meat substitute made from soybeans that is high in protein and low in fat.
• Avocados are a great source of healthy fats, vitamins, and minerals.