Enchiladas & Guacamole

 

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Prep Time: 10 minutes

Cook time: 25 minutes

Serves: 8-10 enchilada

 

Ingredients Enchilada filling

 

 

• 1 tablespoon Olive Oil

• 2 teaspoons Chopped or Minced Garlic

• 1 medium Tomato, diced (approximately 1/2 cup)

• 1 can Red Pinto Beans (16 oz.)

• 1 cup Brown Rice

• 1 1/2 tablespoons Taco Seasonings (store-bought/homemade)

• 1/4 cup Chopped Red Onion

• Pinch of Salt

 

Ingredients For Guacamole

 

 

• 1 Medium Avocado

• 2 Cloves of Garlic or 1 tablespoon minced

• 1 Medium Tomato, diced (about 1/2 cup)

• 1/4 Red Onion, chopped (about 1/4 cup)

• Juice of 1/2 Lime (approximately 1 teaspoon)

• 3 Sprigs of Cilantro (Optional)

• Pinch of Salt

 

Tools

 

• Small Bowl

• Medium Saucepan    

• Spatula or Mixing Spoon

• Measuring Cups/Spoons

• Baking Pan

• Knife or Avocado Pealer

• Storage Container

     

Instruction For Enchilada filling

 

1. Preheat oven to 350 F

2. Turn stove to medium heat, in a saucepan, add 1 tablespoon of olive oil and a pinch of salt 

3. Once the pan is hot add the chopped garlic (Note: The garlic will sizzle when ready) 

4. Add the tomatoes and beans and saute for 1 minute

5. Add the taco seasoning and mix thoroughly

6. Add the chopped onions and mix

7. Add in the brown rice and mix everything for 1 minute then pull off the burner.

 

Instruction For Guacamole

 

1. In a small bowl add all ingredients starting with the avocado

2. Mix with a fork for 1 minute, scraping down the sides to ensure a complete mix

3. Add additional lime juice if the guacamole is too thick. The texture should be chunky

4. If using a food processor mix on the pulse setting to ensure that it is mixed but remains chunky

 

Assembling Instructions

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1. On the bottom of the baking pan, pour in the enchilada sauce until the bottom is completely covered

2. Begin assembling the enchilada in the pan: each corn tortilla gets 2-3 Tbsp. of the rice mix and 1 teaspoon of enchilada sauce

3. Roll the enchiladas and place them seam down in the baking pan, tuck them close together

4. Once all of the enchiladas are assembled and placed in the pan, pour 1/2 cup of enchiladas sauce on top.

5. Finally, top with our RED PEPPERED VEGAN CHEESE SAUCE

6. Bake for 15 mins

7. Remove and serve with Guacamole and Lime

 

Storage

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Store in the refrigerator in a sealed container for up to 5 days. For longer storage, place it in the freezer

 

Chef Notes

 

1. You can use dried beans of any type if you prefer (they take more time)

2. If using canned beans grab an organic option with no added salt for better quality

3. Store-bought Vegan cheese sauce can be used

4. Trader Joe's has a good quality Taco seasoning if you don't make your own