Vegan Enchiladas!!

27 Mar

The other night we moved south of the border for some delicious enchiladas and brown rice with sauteed peppers and onions!!  Usually when we eat mexican food we have burritos or tacos so it was definitely a treat to make something I’ve never made before.  It was super simple too!!

Vegetable and Bean Enchiladas

Serves 4-6

1/2 Tbsp. olive oil

1 large red onion, chopped

1 small yellow onion, chopped

1 medium red pepper, chopped

1 medium yellow pepper, chopped

1 medium orange pepper, chopped

1 (4 oz.) can fire roasted, diced green chiles

1 1/2 (24 oz.) cans refried black beans

1 small green cabbage, sliced thin

1/4 tsp. chilli powder

1/4 tsp. cumin

1/4 tsp. cayenne pepper

1/4 tsp. paprika

1 Tbsp. nutritional yeast

7-8 tortillas (whole wheat or flour)

1 (12 oz.) jar enchilada sauce

1 1/2 cups brown rice

3 cups water

1 Tbsp. olive oil

Fresh cilantro for garnish

Directions:

Cook the rice in 3 cups of water with 1 Tbsp. olive oil; either in a rice cooker or a large pot.

Meanwhile, saute the peppers and onions in a large pan with 1/2 Tbsp. olive oil.  Once soft, add the cabbage, green chiles, spices and yeast.  Cook for a few minutes longer until all the vegetables are soft.  Set about 1/3 of the vegetables aside ot be incorporated into the rice.

Now set up an enchilada station!!

Spread on some refried beans, put on some vegetables, then roll up into a tight taco.  Place them all into a casserole dish.

Pour on the entire jar of enchilada sauce evenly.

Bake, covered with foil, in a preheated 425 F oven for 30-35 minutes.  Remove from the oven and let sit for about 5 minutes uncovered.

Once the rice is cooked, add to the portion of vegetables that was set aside.

Top the enchiladas with cilantro and serve alongside avocado and vegetable rice.  So delicious!!!

P.S.   HAPPY BIRTHDAY MOM!

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