
Enchiladas & Guacamole
Prep Time: 10 minutes
Cook time: 25 minutes
Serves: 8-10 enchilada
Ingredients Enchilada filling
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Olive Oil: 1 Tbsp.
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Chopped or Minced Garlic: 2 tsp.
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Tomato: 1 Medium Diced or 1/2 Cup
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Red Pinto Beans: 1 Can or 16 oz.
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Brown Rice: 1 Cup
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Taco Seasonings (STORE BOUGHT/HOMEMADE: 1 1/2 Tbsp.)
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Red Onion Chopped: 1/4 or 1/4 Cup
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Pinch of Salt
Ingredients For Guacamole
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Avocado: 1 Medium
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Garlic: 2 Cloves or 1 Tbsp,
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Tomato: 1 Medium Diced or 1/2 Cup
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Red Onion: 1/4 Chopped or 1/4 Cup
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Lime Juice: 1/2 Lime or 1 tsp.
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Cilantro: 3 Sprigs (OPTIONAL)
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Pinch of Salt
Tools
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Small Bowl
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Medium Saucepan
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Spatula or Mixing Spoon
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Measuring Cups/Spoons
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Baking Pan
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Knife or Avocado Pealer
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Storage Container
Instruction For Enchilada filling
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Preheat oven to 350 F
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Turn stove to medium heat, in a saucepan, add 1 tablespoon of olive oil and a pinch of salt
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Once the pan is hot add the chopped garlic (Note: The garlic will sizzle when ready)
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Add the tomatoes and beans and saute for 1 minute
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Add the taco seasoning and mix thoroughly
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Add the chopped onions and mix
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Add in the brown rice and mix everything together for 1 minute then pull off the burner.
Instruction For Guacamole
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In a small bowl add all ingredients starting with the avocado
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Mix with a fork for 1 minute, scraping down the sides to ensure a complete mix
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Add additional lime juice if the guacamole is to thick. The texture should be chunky
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If using a food processor mix on the pulse setting to ensure that it is mixed but still remains chunky
Assembling Instructions
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On the bottom of the baking pan, pour in the enchilada sauce until the bottom is completely covered
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Begin assembling the enchilada in the pan: each corn tortilla gets 2-3 Tbsp. of the rice-mix and 1 teaspoon of enchilada sauce
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Roll the enchiladas and place them seam down in the baking pan, tuck them close together
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Once all of the enchiladas are assembled and placed in the pan, pour 1/2 cup of enchiladas sauce on top.
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Finally, top with our RED PEPPERED VEGAN CHEESE SAUCE
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Bake for 15 mins
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Remove and serve with Guacamole and Lime
Storage
Store in refrigerator in a sealed container for up to 5 days. For longer storage, place in the freezer
Chef Notes
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You can use dried beans of any type if you prefer (they take more time)
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If using canned beans grab an organic option with no added salt for better quality
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Store bought Vegan cheese sauce can be used
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Trader Joes has a good quality Taco seasoning if you don't make your own