I made these for dinner yesterday and they were super easy to make and they turned out to be my favorite vegan enchiladas to date! (Trust me when I say, I’ve made MANY versions of vegan enchiladas. Some good, some not so good.)
First, a disclaimer: these probably aren’t the healthiest of enchiladas BUT no animals were harmed in the making of these enchiladas and sometimes you need some ooey, gooey spicy Mexican food, no?
Here’s what ya need to make these bad boys:
9 flour tortillas
2 cans pinto beans, drained and rinsed
1 can red enchilada sauce (I like the medium – a bit of heat, but not so much that your eyes and nose are running)
1 can Spanish rice
1 can diced green chiles
1/3 brick of Daiya cheddar cheese, sliced in thin layers
1/3 brick of Daiya jack cheese, sliced in thin layers
In a pan, heat up the beans, rice and chiles. Spray a 13 x 9 pan with cooking spray and then spread a bit of the enchilada sauce on the bottom of the pan for a light coating. Lay a tortilla in the pan, put about 3 heaping spoonfuls of the bean mixture in the tortilla and roll it up. Repeat until all of the tortillas have been filled and rolled. Pour the remaining enchilada sauce over the tortillas. Put the cheese on top, distributing both cheeses. Don’t worry about covering the entire pan – this cheese melts really nicely and will end up covering every inch of your enchiladas with ooey, gooey, cheesy deliciousness!
Bake at 350 degrees for about 30 minutes or until the cheese is nicely melted and things are bubbling. Take a fork and smooth out both types of cheeses so that both types of cheeses are evenly distributed across the top of the enchiladas.
Get this stuff in your belly immediately! I like to top mine with a bit of vegan sour cream.