5-Star Mildly Spicy Vegan Enchiladas – 3 Recipes in one!

5-Star Mildly Spicy Vegan Enchiladas – 3 Recipes in one!

This will make you go vegan! These truly are worth 5 stars! You can make the other two recipes at any time and use them during the week. But, once you have the enchilada sauce and rice & bean recipes done, you’re ready to make these outstanding vegan enchiladas. Believe me, you won’t even miss the meat or the cheese! For me, that’s saying a lot! At one time, I wouldn’t have even considered eating vegan enchiladas. Sounds yucky, but, it’s NOT!

Links to:

Rice & Beans recipe, and Enchilada sauce recipe.


5-Star Mildly Spicy Vegan Enchiladas – 3 Recipes in one!
 
Prep time
Cook time
Total time
 
See the recipes for homemade enchilada sauce and beans & rice mixture in the links below!
Author:
Recipe type: Entree
Cuisine: Californian
Serves:: 4 Makes: 8 enchiladas
Ingredients:
  • Enchillada Ingredients:
  • 8 (10”)Whole grain tortillas or vegetable tortillas
  • 1 ¾ C Mild Enchillada sauce (recipe here) or, use canned
  • 4 C Instant Pot Rice, Beans and Vegetables (recipe here)
  • Garnish with tomatoes, avocado, black olives or fresh cilantro, if desired
Directions:
  1. Pre-heat oven to 350F degrees.
  2. The day before or, 40 minutes before needed, make the Instant pot beans and rice in an electric pressure cooker.
  3. On a stove top, 20 minutes before needed, make the easy enchilada sauce.
  4. In a 9 x 12 glass baking dish, pour ¼ cup of the enchilada sauce in the bottom of dish and spread over the inside bottom.
  5. Add ¼ cup of enchilada sauce to rice and bean mixture.
  6. Fill tortillas with ⅓ – ½ cup each of the rice and beans mixture.
  7. Rolling each tightly; place into the prepared baking dish.
  8. Pour over the rolled enchiladas, the remaining 1 ¼ cup of the enchilada sauce, making sure to cover nearly all the exposed tortillas.
  9. Bake uncovered for 30 minutes.
  10. Garnish with chopped tomatoes, avocado, black olives or fresh cilantro, as desired.
  11. Serve warm or refrigerate tightly covered for up to 5 days or, it freezes well for 3 months.

You might also like the Enchilada Soup recipe.

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