Take your Meatless Monday to a whole new level and enjoy these completely meat-free vegan enchiladas made with a hearty rice filling.
Prepare rice according to package directions. Preheat oven to 375°F.
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.
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.
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.
Add 1 cup vegetarian beef crumbles to rice mixture. Substitute kale for spinach.