Easy Plant Based Cooking Video - EnchiladasDec 17, 2021
Join me as I cook this entire dish from start to finish with my friend Dr. Erin Mayfield.
We talk about our plant based journeys, and about how much fun cooking can be.
Here’s the full recipe:
Rashmi’s Delish Vegan Enchiladas
Serves 6 -8
This is a colorful, delish and nourishing plant based meal. It’s a staple in our household.
It comes together quickly, especially if you dice the veggies ahead of time.
2 cans (15 oz) Organic Black Beans (I buy the 365 brand)
1 white or yellow onion
1 red bell pepper
Fresh spinach - 1 cup uncooked
Fresh Cilantro - ½ cup chopped
Taco seasoning - any brand(Trader Joe’s has a great one; I use The Spice Lab from Costco)
Salsa - any brand (I am obsessed with Kirkland Signature Organic salsa - also from Costco)
Vegan Cheese - any brand. My favorite is Violife Colby Jack
1 15.5 oz Jar of Red Enchilada Sauce ( I use the 365 brand)
Whole Wheat tortillas - any brand
Heat oven to 375 degrees.
Chop all veggies into small pieces.
Heat one tablespoon of EVOO in a large saute pan.
Place all veggies into the pan and saute on medium/high heat.
As you saute veggies, add 2 heaping tablespoons of your favorite Taco seasoning in addition to 4 - 5 heaping tablespoons of your favorite salsa. In about 10 minutes, the veggies will appear to be mostly cooked...fold in fresh spinach. Turn the stove off.
In an 8 x 10 pan, cover the bottom with a thin layer of Enchilada sauce.
Next, in a separate plate, fill each tortilla with the veggie mixture and sprinkle vegan cheese inside each tortilla.
Line the tortillas into the pan.
As the pan fills, pour Enchilada sauce on each filled tortilla and then begin the next layer.
You will likely have 6 - 8 filled tortillas.
When the pan is filled, pour the rest of the Enchilada sauce over and through all of the filled tortillas.
Sprinkle the top with vegan cheese...use one quarter cup or so.
Place in the oven for 15 minutes.
Take out, sprinkle generously with chopped Cilantro and enjoy!
You can also fill all the tortillas ahead of time, store for 4 - 6 hours, and bake when you are ready.
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