I sense another quiet day here at Produce On Parade. Quiet, yes, but not without a great recipe. Enchiladas! I haven't posted an enchilada recipe yet, so here's my gift to you. I know you'll love them as much as I do. They're vegan, cheesy enchiladas made with a from scratch enchilada sauce. Easy and full of good for you vegetables!
“Wrong is wrong even if everyone is doing it; right is right even if no one is doing it. ”
Look how cozy the enchis are, all snuggled up in the dish! With a warm blanket of homemade enchilada sauce, I might want to jump in too!
Black Bean, Corn & Red Rice Enchiladas
These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables! NOTE: Feel free to use an rice you like!
Ingredients
- -- Enchilada Sauce --
- 1 cup water
- 1 15 oz. can of diced tomatoes, undrained
- 3 Tbsp. chili powder
- 2 Tbsp. tomato paste
- 3 whole garlic cloves
- ½ tsp. onion powder
- ½ tsp. kosher salt
- ¼ tsp. ground cumin
- 2 Tbsp. olive oil
- 2 Tbsp. all-purpose flour
- -- Enchiladas --
- 2 cups cooked red rice
- 1 15 oz. can black beans, rinsed and drained
- 1 cup frozen sweet corn
- ½ cup chunky salsa
- 1 package of shredded cheddar vegan cheese (about 2 cups), divided
- 6 medium sized flour tortillas
- 6 Tbsp. sour cream
- ¼ cup fresh cilantro, chopped (optional)
- 1 avocado, sliced
- 1 fresh tomato, diced
Instructions
First, cook your rice according to package to yield 2 cups, if you don’t already have some on hand (I like to make mine in large batches and freeze it for later).In a blender, add all the enchilada sauce ingredients except for the oil and flour. Blend on high for a couple of minutes until completely smooth.In a small saucepan, heat the oil over medium-low. Add the flour and whisk well, then add the sauce to the pan and heat over low whisking occasionally. You may need to add a bit of additional water to get the desired consistency. It should be quite thick, but actually flow a little. In a large mixing bowl, combine the rice, beans, corn, salsa, and 1 ½ cups cheese. Mix well, then add in ½ cup of the sauce and mix again.Preheat oven to 350 F and coat a 9 x 13 in baking dish with a nonstick cooking spray. Divide the bean and rice mixture into 6 tortillas, fold into small burritos, and arrange in the baking dish. Cover evenly with the remaining enchilada sauce and bake at 350 F for 25 minutes. Remove from oven and cover with remaining cheese. Bake for 10 additional minutes, then remove from oven and allow to rest for 5 minutes.Garnish each enchilada with 1 Tbsp. of sour cream, some cilantro, a few slices of avocado, and diced tomato. Serve hot.
Details
Prep time: Cook time: Total time: Yield: 6 enchiladas
Good Deed of The Day
Did you know this?
Dutch Word of The Day
Black beans --> zwarte bonen (svar-teh bone-eh)
