Vegan Enchiladas
Enjoy all the Tex-Mex flavors you love in this hearty recipe for Vegan Enchiladas with rice, beans, corn, vegan cheese, spinach and red enchilada sauce.
(12 votes, average: 3.58 out of 5)
Ingredients
- 1 bag Success® Brown Rice
- 1 tbsp olive oil
- 1 poblano pepper, seeded and chopped
- 1/4 cup black beans
- 1/4 cup corn
- 1/4 cup bell pepper, diced
- 1 cup baby spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can (10 oz) red enchilada sauce, divided
- 8 (6-inch) corn tortillas
- 1 cup vegan cheese, shredded
- 1/2 cup red onion, chopped
Instructions
Take your Meatless Monday to a whole new level and enjoy these completely meat-free vegan enchiladas made with a hearty rice filling.
Step 1
Prepare rice according to package directions. Preheat oven to 375°F.
Step 2
Heat oil in a medium skillet over medium heat. Sauté poblano pepper, black beans, corn, and bell peppers 5 minutes or until tender. Add spinach and sauté until wilted, about 1 minute. Stir in rice, salt, pepper and 1/4 cup enchilada sauce.
Step 3
Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave 30 seconds, or until tortillas are soft and pliable. Alternatively, you can warm some vegetable oil in a skillet and quickly dip each tortilla into the oil for 5-10 seconds.
Step 4
Roll each tortilla with about 1/3 cup rice mixture and place seam side down in a 2-quart baking dish. Top with remaining enchilada sauce, cheese, and onions. Bake 20 minutes.
Recipe Tip
Add 1 cup vegetarian beef crumbles to rice mixture. Substitute kale for spinach.
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