Be it a busy week filled with work and activities or you simply don't want to cook, I've got something that isn't that hard to put together and is really even better the next day and beyond.
What you need:
1 Tbsp. olive oil
2 large cloves garlic, minced
1 cup diced onion
1 15 oz can pinto beans, drained and rinsed
2/3 cup frozen corn
1 1/2 cups Boca ground crumbles
1 cup cooked brown rice
1/4 tsp. ground cumin
1/2 tsp. chili powder
pinch of cinnamon
8 flour tortillas
1 cup enchilada sauce (or more if you like yours super saucy)
1 cup Pepperjack style shreds (Daiya brand non-dairy cheese)
1 avocado, peeled, pitted and sliced (optional)
What you do:
Preheat oven to 350 degrees. Heat oil in large frying pan over medium heat. Add onions and garlic and sauté for two minutes. Add crumbles and corn and continue cooking for about five minutes or until they are no longer frozen. Then add spices, rice and beans and let cook another five minutes making sure to mix ingredients thoroughly. Remove the pan from the heat.
Pour half of the enchilada sauce into the bottom of a 9 by 13 inch baking dish. Take a tortilla, dip both sides in the enchilada sauce, shake off excess sauce and place on a plate. Put 1/8th of the bean, corn, rice mixture in the middle, flip up the ends and roll into an enchilada. Set the enchilada aside and repeat the process with the other tortillas and remaining stuffing/mixture.
Once all tortillas are filled and rolled, place them in a row in the baking dish and pour the remaining enchilada sauce over them. Bake for 15-20 minutes or until the edges of the enchiladas begin to crisp slightly. Remove the dish from the oven and top enchiladas with the non-dairy cheese shreds. Return the dish to the oven and bake another five minutes or until cheese is completely melted.
Remove from the oven and serve enchiladas with avocado slices if you wish.
Makes four two-enchilada servings
