Rice and Bean Enchiladas – Vegan
Rice and Beans Enchiladas – Vegan
When my niece and her boyfriend were in town recently, I invited them for brunch. They are vegan, which is always more of a challenge for me. I am comfortable with cooking vegan, but I always want to make them something new and fun. I decided to make enchiladas. Not a difficult dish to make, but a little more challenging without cheese. I ended up making a creamy tomato sauce using almond milk. The dish came out great. They liked it so much they asked for the leftovers for home. Here is the recipe.
Rice and Bean Enchiladas –Vegan
Filling:
1½ c. brown rice
3 c. vegetable broth
2 T. oil
1 large onion, chopped
1 sweet pepper, seeded and chopped
3 cloves garlic, peeled and chopped
1 can beans, any type you want, drained and rinsed (I like black beans in this recipe)
2 T. chili powder
1 T. paprika
2 t. cumin
2 t. oregano
1 t. smoked paprika
Salt and pepper to taste
Hot sauce to taste
9 – 10 (8-inch) flour tortillas
Sauce:
3 T. oil
3 T. flour
1½ c. almond milk (you could also use coconut, soy or rice milk)
1 can ( 14.5 oz.) canned tomatoes, I used a pint jar of home canned tomatoes
1 t. cumin
1 t. oregano
Salt and pepper to taste
Hot sauce to taste
Place rice and broth in saucepan and cook, covered, over medium low heat until rice is cooked, about 40 minutes. While rice is cooking heat oil in skillet and cook onions until golden. Add peppers and garlic and cook until peppers are tender. Combine pepper mixture with the rice, once cooked, the beans and the seasonings. Adjust seasonings. Lightly oil a 13×9-inch baking dish. Spoon some filling into a tortilla and roll up. Place seam side down in baking dish and continue with remaining tortillas and filling. Dish will be pretty full. Start sauce. Combine oil and flour in a saucepan. Add almond milk and cook over medium heat, stirring, until mixture comes to a simmer. Cook until mixture thickens and is bubbly. Add tomatoes and seasonings, adjusting to your taste. Pour sauce over the tortillas in the pan. Try to get sauce down in between the tortillas as much as you can. At this point you can bake them or cover and put in fridge until ready to bake. These can be made a day ahead, if you like. When ready to bake, heat oven to 350 degrees. Cover pan with foil and bake for 45 minutes, if freshly made, 55 minutes if cold from the fridge. Uncover and let enchiladas cook 10 minutes longer. Allow to stand 10 minutes before cutting. Makes 9-10.
