Vegan enchilada dip
This enchilada dip is a delicious, easy-to-make appetizer that wins everyone over with its juicy texture and rich flavor, subtly sweet with an irresistible spicy kick. It is an ideal dish for dipping with nachos and very nutritious, since it is made with beans, fresh tomato, sweet corn and portobello mushrooms, all well seasoned with vibrant spices and topped with a tasty layer of homemade 100% plant-based parmesan.
This recipe is rich in protein, flavonoids, carbohydrates, allicin, alliin, omega-9 fatty acids, terpenoids, lycopene, fiber, vitamins A, C, E and B (B1, B3, B6, B7 and B9 or folic acid); gamma-aminobutyric acid (GABA), sulfur, calcium, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium, zinc and, in smaller amounts, copper.
In addition, by sprinkling cashew parmesan on top, we add protein, essential omega-6 fatty acids, tryptophan, phytosterols, fiber, vitamins E and B (B1, B2, B3, B5, B6 and B9 or folic acid), magnesium, potassium, phosphorus, selenium, copper, manganese, chromium, lithium, vanadium, molybdenum and zinc.
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- Step 1Wash the mushrooms, cut them into thick slices and cut the slices in half. Set aside.
- Step 2Finely chop the onion and garlic cloves. Set aside.
- Step 3Wash the tomatoes, score the skin and blanch them by dipping them in boiling water for 20 seconds so they are easy to peel. Once blanched, rinse them under cold water and peel them. Then chop them and set aside.
- Step 4Heat the oil in a frying pan and, when it is warm, add the mushrooms and cook for 5 minutes, until they release their water. After this time, take the mushrooms out of the pan and drain them in a colander or strainer to remove excess oil. Set aside.
- Step 5Put the pan where we cooked the mushrooms back on the heat, add the onion and garlic and sauté over medium heat for 5 minutes, until the onion is translucent.
- Step 6After this time, add the tomatoes, cumin, cayenne and sugar and cook for 15 minutes. Once the tomato is cooked down, blend everything until it forms a purée and set aside.
- Step 7In a small pot, heat the water, add the vegetable stock cube and stir until the cube dissolves well. Once it has dissolved, turn off the heat and set aside.
- Step 8In a large frying pan, heat the purée over medium heat and add the stock. Stir, lower the heat and cook for 15 minutes, stirring occasionally.
- Step 9When the sauce is ready, add the well-washed and drained beans and corn, then add the mushrooms, pepper and seasoning, and adjust the salt. Cook everything for 5 minutes, stirring carefully from time to time.
- Step 10After this time, turn off the heat, sprinkle the cashew parmesan on top and serve.