either softbound or Kindle/Nook/etc. eBook at Amazon
getting to that time of year when a warm dinner is very appealing.
These enchiladas are comfort food to the max but are also really easy
to make, especially if you already have some prepared rice. These
filling but light enchiladas with a smoky tomato sauce make a great
dinner but even better leftovers. Feel free to top with vegan cheese
shreds (or your favorite vegan cheese) and vegan sour cream but it’s
Speaking of great food, we’ve been burning the midnight oil since the
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Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns,
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enjoy year-round, along with puns, historic lore, advice and so much
more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.
1½ cups cooked rice
12 corn tortillas
15 tablespoons vegan refried beans
1/3 cup vegetable stock
1 yellow onion, diced
1 tablespoon tamari
1 tablespoon minced garlic
4 – 5 oz. baby spinach
28-ounces crushed tomatoes
1 tablespoon adobo sauce (optional but recommended)
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon smoked paprika
½ teaspoon cayenne powder (or to taste)
½ cup water
1 cup vegan cheese shreds (optional)
Dollop of vegan sour cream (optional)
your oven to 350 degrees. Place your tortillas in a rectangular baking
pan and bake about five minutes, until soft and pliable. Remove the
tortillas and increase the temperature to 400 degrees.
While the tortillas are heating up, warm up the 1/3 cup vegetable stock
in a large skillet over medium-high heat for a minute. Add the diced
onions and cook for 5 minutes; add the garlic, tamari and spinach,
cooking until the spinach is wilted.
Mix together the crushed tomatoes, spices and water to make a smoky
tomato sauce in a medium bowl. Spread ½ cup of the tomato sauce in the
bottom of the baking pan. Assembly style, spread 1 tablespoon of
refried beans in each tortilla, top with rice and sautéed veggies.
Don’t overstuff: you should be able to roll them into fat cigar shapes.
Fit the stuffed tortillas side-by-side into the pan until each tortilla
is filled. Cover with the remaining tomato sauce, spreading so all
tortillas are covered. Sprinkle on optional cheese. Cover the pan with
aluminum foil. Bake for 17 minutes, remove the foil, and bake five more
minutes. Serve warm.
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