Today was the first day of Dia de Los Muertos, a Mexican holiday in honor of one’s ancestors. Travis dove into his Frightful Fiesta-themed recipes from Raddish Kids in honor of the holiday, and first up were these impressive enchilada mummies!
- 1 (8-ounce) can tomato sauce
- 2 cups vegetable broth
- 1/2 cup water
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch
- 2 tablespoons + 1/2 teaspoon chili powder, divided
- 1/2 teaspoon + 1 teaspoon salt, divided
- 1 onion
- 1 red bell pepper
- 1 zucchini
- 3 tablespoons canola oil
- 1 (15-ounce) drained and rinsed can black beans
- 1 and 1/2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 2 cups shredded vegan pepper jack cheese
- 8 (8-inch) flour tortillas
- 5 slices vegan cheese
- 16 slices black olive
- To prepare the enchilada sauce, whisk together the tomato sauce, broth, water, tomato paste, cornstarch, 2 tablespoons chili powder, and 1/2 teaspoon salt. Pour 1 cup sauce into the bottom of a 9×13-inch baking dish and set aside.
- Meanwhile, chop the onion, bell pepper, and zucchini. Heat the canola oil in a large skillet over medium heat. Add the vegetables, along with the remaining 1 teaspoon salt; cook for 12 minutes, until tender.
- Add the beans, remaining 1/2 teaspoon chili powder, cumin, and garlic powder to the skillet. Cook for a final 2 minutes.
- To assemble each “mummy”, spoon 1/4 cup cheese and 1/3 cup bean mixture onto each tortilla. Wrap up and place, seam side down, in the baking dish.
- Pour the remaining enchilada sauce over the tortillas. Cut the vegan cheese slices into strips and arrange on top of the enchiladas like mummy wraps. Add 2 olive slices to each tortilla for eyes.
- Bake at 375 degrees F for 22 minutes.
To round out this fearsome feast, the recipe card featured a few facts about Dia de los Muertos, as well as a breakdown of other ways (taquitos! burritos!) that tortillas can be prepared in Mexican dishes.