Vegan Enchiladas with Homemade Sauce

S2 E24 | RIFF RAFF, Bradley Martyn and I Become...The Burley Boys | Something's Burning

Riff Raff and Bradley Martyn roll in for a protein-packed vegan night: smoky homemade enchilada sauce and stuffed veggie‑bean enchiladas. Between sets they talk healthy habits, dogs, new bro‑ships, and Lakers plans while Riff’s crew passes a joint. Burley Boys approved.

Homemade Vegan Enchilada Sauce

Ingredients:

  • Olive oil
  • Tomato paste
  • Gluten‑free all‑purpose flour (GF AP)
  • Ground cumin
  • Garlic powder
  • Onion powder
  • Chili powder
  • Vegetable broth
  • Salt & black pepper
  • Smoked paprika

Steps:

  1. In a small bowl, combine flour with cumin, garlic powder, onion powder, and chili powder.
  2. Heat olive oil in a saucepan.
  3. Whisk in tomato paste and the flour/spice mixture.
  4. Cook 1 minute, whisking continuously.
  5. Slowly whisk in vegetable broth; bring to a boil.
  6. Reduce heat and simmer ~8 minutes until thickened; season with salt, pepper, and smoked paprika.

Vegan Enchiladas

Ingredients:

  • Diced yellow onion
  • Diced red bell pepper
  • 1 can black beans, drained
  • 1 can garbanzo beans (chickpeas), drained
  • Hemp hearts
  • Nutritional yeast
  • Diced Roma tomatoes
  • Ground cumin
  • Smoked paprika
  • Tortillas
  • Enchilada sauce (from above)

Steps:

  1. Sauté onions and bell peppers until softened.
  2. Reduce heat; stir in cumin, smoked paprika, tomatoes, nutritional yeast, hemp hearts, black beans, and garbanzos. Heat 4–5 minutes; set aside.
  3. Heat oven to 350°F. Spray a baking dish; spread a layer of enchilada sauce on the bottom.
  4. Fill tortillas with the bean mixture; roll and place seam‑side down over the sauce.
  5. Top with remaining enchilada sauce.
  6. Bake 25 minutes until hot and bubbling.
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