Enchiladas & Guacamole
Prep Time: 10 minutes
Cook time: 25 minutes
Serves: 8-10 enchilada
Ingredients Enchilada filling
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1 tablespoon Olive Oil
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2 teaspoons Chopped or Minced Garlic
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1 medium Tomato, diced (approximately 1/2 cup)
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1 can Red Pinto Beans (16 oz.)
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1 cup Brown Rice
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1 1/2 tablespoons Taco Seasonings (store-bought/homemade)
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1/4 cup Chopped Red Onion
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Pinch of Salt
Ingredients For Guacamole
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1 Medium Avocado
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2 Cloves of Garlic or 1 tablespoon minced
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1 Medium Tomato, diced (about 1/2 cup)
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1/4 Red Onion, chopped (about 1/4 cup)
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Juice of 1/2 Lime (approximately 1 teaspoon)
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3 Sprigs of Cilantro (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 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 too 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 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 the refrigerator in a sealed container for up to 5 days. For longer storage, place it 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 Joe's has a good quality Taco seasoning if you don't make your own