Enchiladas with Pasilla Sauce

Sunflower Crema:

1. Soak the sunflower seeds overnight OR bring them to a boil for 15 minutes. Rinse with water and set aside.
2. Blend the sunflower seeds with water and citric acid in a high-speed blender until smooth.
3. Add salt to taste

Potato Filling:

1. Peel the potatoes, then add them to a large pot of salted, boiling water.
2. Reduce the heat and simmer until the potatoes are tender. Drain the potatoes, and mash them with a potato masher. Set aside.
3. In a large pan over high heat, add Mazola Canola Oil, onion and a dash of salt, and sauteé the onions until golden brown.
4. Add the mashed potatoes, then the epazote leaves. Drizzle 1 tablespoon of Mazola Canola Oil and stir frequently.
5. Add salt to taste.

Pasilla Sauce:

1. Peel the tomatillos, wash them and set them aside.
2. In a large pan over medium heat, toast the pasilla peppers for about 30 seconds on each side, do not burn them. Set aside and let them rest for 5 minutes in a pot filled with hot water.
3. Heat 3 tablespoons of Mazola Canola Oil in a medium saucepan, add the chopped onion, tomatillos in halves and garlic, and a dash of salt, stirring occasionally until you see golden brown spots and the colour of the tomatillos changed from vibrant green to a pale green.
4. Set aside and let the mixture cool down.
5. Blend the tomatillo mix with the pasilla peppers and water.
6. Bring them to the saucepan over medium heat and cook for about 7- 9 minutes, stirring frequently. Add the sunflower seed crema and salt to taste.

Enchiladas:

1. Lightly brown each tortilla with Mazola Canola Oil, and set it aside on a plate.
2. Take each tortilla, fold it and fill them with the mashed potato mix, pour over the hot pasilla sauce and finish with a drizzle of sunflower seed crema and fresh white onion.
3. Add a few petals of yellow marigold for a festive garnish!

Recipe created by @veganartisan