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Easy Enchiladas

Easy Enchiladas

We’re 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 not necessary.

Speaking of great food, we’ve been burning the midnight oil since the idea first struck us to create something that I think will really step up your vegan game: It’s our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to 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.


Easy Enchiladas
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)

Preheat 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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