Friday, February 22, 2008

30-Minute Vegan Black Bean Enchiladas

I suppose you could add vegan cheese to this if you'd like, but I don't think it's necessary. Of course, I couldn't find any vegan cheese around this town if my life depended on it! Although, if you happened to have some daiya, you could sprinkle it on top before baking to get it melty.

30-Minute Vegan Black Bean Enchiladas:
1 (15 oz.) can black beans, rinsed and drained
1 can of original Ro-tel tomatoes, undrained
1 pkg. enchilada seasoning (check the ingredients to make sure it's vegan)

1/3 c. water
1/3 c. instant brown rice
1/2 med. onion, chopped
1 tsp. garlic, minced (about 2 cloves)
6 vegan tortillas

1 small can enchilada sauce (check ingredients)

1. Preheat the oven to 400 degrees. Meanwhile, saute the onion and garlic in a non-stick saucepan with a little oil until soft, about five minutes.

2. Add the black beans, Ro-tel, enchilada seasoning, rice, and water (judge the water, you just need to make sure there's enough to cook the rice). Simmer for at least 5 minutes or until the rice is done.

3. Spray a casserole dish with non-stick spay. Fill each tortilla with the bean mixture and place them seam-side down (it works best if the tortilla shells are slightly warm). Pour enchilada sauce over the top and you can put on any leftover bean mix you have too.

4. Cover and bake about 20 minutes or until heated through.

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