• 1/3 cup vegetable oil, divided
  • 2 T all-purpose flour
  • 1/4 cup chili powder
  • 1 8 oz. can tomato sauce
  • 1 1/2 cups water
  • 1/4 tsp. ground cumin
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion salt
  • sea salt
  • 10 oz. Abbot's Butcher "Chorizo"
  • 8 corn tortillas
  • 3/4 cup diced cooked potatoes
  • 2 cups shredded plant-based cheese


  • Warm 1/4 cup oil in a skillet over medium heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown. Stir constantly to prevent burning the flour.
  • Gradually stir in chili powder, tomato sauce, water, cumin, garlic powder and onion salt until smooth. Cook for about 10 minutes, or until thickened slightly. Season with salt to taste. Set aside.
  • Warm the remaining vegetable oil in a skillet over medium heat. Add the “Chorizo” and cook, breaking into small pieces with a spoon, for about 3-5 minutes. Transfer to a bowl.
  • Preheat the oven to 375 degrees F.
  • Add 1 cup of the plant-based cheese to the chorizo, along with the diced potatoes. Mix thoroughly.
  • Ladle about 3/4 cup of the enchilada sauce into the bottom of a 9x13” baking dish. Place about 1/4 cup of the chorizo mixture in the center of each tortilla and roll up. Arrange the filled tortillas in the baking dish, seam-side down. Pour the remaining sauce over the enchiladas, and top with the remaining cheese. Bake until cheese is melted and bubbly, about 15-20 minutes.