I should probably call these “WEIGHT LOSS ENCHILADAS,” because I lost 2 lbs. over the 4 days I spent on recipe development and taste testing for this dish. ‘More proof that “The Starch Solution” really does work! This would be a great dish to serve at a dinner party of both vegans and omnivores. EVERYONE will love them, and no one will go away hungry! (Use the corn tortilla option, and now it’s also gluten free!)
Family Friendly Vegan Enchiladas
- 4 cups homemade Mild Red Chile Enchilada Sauce
- 10-12 flour tortillas, (soft taco size) or 16-18 corn tortillas (Use corn tortillas for gluten free.)
- 1 1/2 cups cooked rice
- 1- 15 oz. can chili beans (Drain away most of the liquid, but do not rinse.)
- 1 cup frozen fire roasted corn (I use “Trader Joe’s” brand.)
- 1 cup (1/2 a package) Fire Roasted Peppers and Onions, (I use “Trader Joe’s” brand.) or use 1 cup char-grilled bell pepper and onion strips.
- 1 cup fresh or frozen mango, diced into 1/4 inch small cubes.
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt, or to taste
- 1/8 teaspoon finely ground black pepper
- 1/2 cup Mild Red Chile Enchilada Sauce
- Sliced green onion
- chopped cilantro
- Cashew Sour Cream (In a squeeze bottle for drizzling)
- Shredded lettuce (Don’t skip this- the cold lettuce is SO GOOD when eaten with the warm enchiladas.
- Pico de gallo
- Prepare Mild Red Chile Sauce (May be prepared a day or two before, and kept in the refrigerator.)
- In a medium bowl, mix together the filling ingredients (rice, beans, corn, peppers and onions, mango, sauce, cumin, salt and pepper) until combined.
- Place the package of tortillas in the microwave oven and heat for 30-40 seconds until tortillas are soft and pliable.
- Pour 1 ½ cups mild red chile sauce in the bottom of a 9×13 inch baking dish. Use the back of a spoon to spread it out evenly to cover the bottom of the dish.
- Lay a tortilla flat on a plate, then spoon about 1/2 cup filling mixture crosswise in a line in the top 1/3 of the tortilla. (or 1/4 cup filling if using corn tortillas.) Roll tortilla up around filling. (But not so tight that filling squishes out the ends.)
- Place enchilada in the baking dish on top of the sauce, seam side down. Repeat with the remaining tortillas and filling. (You may need to start using an additional, smaller baking dish if the enchiladas don’t all fit in one dish.) When all the enchiladas are in the baking dish(es), smother the enchilada tops with additional mild red chile enchilada sauce, (about 2 cups) and spread sauce with a spoon to so the enchiladas are completely covered with sauce.
- Cover baking dish with foil and place in a 350 degrees oven for 40-45 minutes, or until enchiladas are hot all the way to the center of the pan.
- Remove baking dish from the oven and remove the foil. Let enchiladas stand uncovered for about 5 minutes to cool slightly, then drizzle with cashew sour cream, and garnish with sliced green onion. Serve immediately alongside shredded lettuce, salsa, guacamole and additional cashew sour cream. Cover and refrigerate leftovers, for up to 3 days.
Find this recipe and more great plant-based recipes at http://www.LittleBluePlates.com