Vegan Enchiladas

These enchiladas are soo very saucy and cheesy with just a little kick. I hope you’ll love them as much as we did!

enchilada 1

The vegan sour cream makes it!

Enchilada 2

mmmmmm… beany, cheesy, creamy goodness. It doesn’t get better than this!

What you’ll need:

  • 2 10-oz cans of enchilada sauce
  • 2/3 cups rice
  • 1 16- oz can of black beans
  • 1 16- oz can of vegan re fried beans
  • 1 bell pepper, chopped
  • 1/2 an onion, chopped
  • 2-3 small cloves of garlic
  • pinch of salt
  • dash of cumin
  • 8 6-inch tortillas
  • Hot sauce, to taste
  • Oil, for sauteing

Optional toppings:

  • Vegan cheese, for topping– Chao Creamy Origional works great for this recipe!
  • Non-dairy sour cream, for topping
  • Diced tomatoes

The how-to:

  1. First, prepare the rice according to the instructions on the bag.
  2. While the rice is cooking, chop the veggies and mince the garlic.
  3. Lightly coat a pan in oil and saute the peppers, onions, and garlic. Add a pinch of salt to help the veggies cook down. In the meantime, drain and rinse the black beans.
  4. Heat the refried beans seperately and set aside.
  5. Once the peppers are tender and the onions are translucent, add the black beans and cook until hot.
  6. After the veggies and beans are done, add them to the rice along with one of the cans of enchilada sauce and a dash of cumin. Add hot sauce for a little kick!
  7. Stuff the tortillas with your filling, and then roll them up and place them in a greased casserole dish. Spoon any extra filling into the sides of the dish, and cover the enchiladas with the vegan cheese and the other can of enchilada sauce.
  8. Bake at 350 degrees for 12-15 minutes. Let the enchiladas cool for a couple of minutes, and you’re good to go!



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