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Vegan Baked Enchilada Tacos





Cinco De Mayo is on it's way and since it is on a weeknight we decided to make a recipe that is easy to prep and easy to clean up! We love shopping at Sprouts because they have fresh produce daily to choose from. Our avocados are always ripe, red onion has the perfect bite, and the cilantro is as fragrant as it comes.


*Shopping Tip - This recipe can be made with frozen rice and canned beans, But if you want more bang for your buck, head to the bulk section of Sprouts for a bag of dried beans and rice to make this recipe plus other dishes for your busy weekdays.



Ingredients:

  • 1/2 cup yellow onion, diced

  • 1/2 cup red peppers, diced

  • 1 tsp. garlic, minced

  • 1 can pinto beans, drained and rinsed

  • 1/4 cup no chicken chicken broth

  • 1 cup brown rice, cooked

  • 6 small flour tortillas

  • 1 cup vegan cheddar cheese, shredded

  • 1 cup red enchilada sauce


Optional garnish : Forager vegan sour cream, red onion, avocado, and tomatoes.


Directions:

  1. Preheat your oven to 400F.

  2. Heat a large skillet over medium heat. Spray lightly with oil and add in diced onions and peppers. Cook for 3-4 minutes until they begin to sweat. Add garlic and cook for an additional 1 minute.

  3. Increase heat and add pinto beans and broth; bring to a boil. Boil for 1 minute and reduce heat cook for 5 minutes, stirring occasionally.

  4. With a fork or potato masher, lightly mash beans making sure to keep some whole. Once mixture begins to thicken, fold in the cooked rice. Mix until well combined and set aside.

  5. Dampen 2 paper towels, wrap them around the tortillas, and microwave for 45 seconds to soften.

  6. Add 1/4 cup of pinto bean mixture to one half of each tortilla. Sprinkle the top with 1 tbsp. shredded cheese and fold in half. Continue until all tacos are made.

  7. Add a Ā½ cup of enchilada sauce to the bottom of a 9 x 13 casserole dish. Starting from the top, place a taco in the center of the casserole dish. Continue one taco at a time, slightly overlapping down the middle of the casserole dish until all tacos are in the dish. Add 1/2 cup of enchilada sauce down the middle of the tacos and top with remaining 1/2 cup of cheese.

  8. Bake for 8 minutes on the middle rack. Switch to top rack and broil for 1-2 minutes until the cheese is melted. Serve immediately with Forager sour cream, tomatoes, red onion, and avocado.

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