Black Bean, Corn & Red Rice Enchiladas


I sense another quiet day here at Produce On Parade. Quiet, yes, but not without a great recipe. Enchiladas! I haven’t posted an enchilada recipe yet, so here’s my gift to you. I know you’ll love them as much as I do. They’re vegan, cheesy enchiladas made with a from scratch enchilada sauce. Easy and full of good for you vegetables! 

“Wrong is wrong even if everyone is doing it; right is right even if no one is doing it. ”

— Saint Augustine of Hippo

Look how cozy the enchis are, all snuggled up in the dish! With a warm blanket of homemade enchilada sauce, I might want to jump in too!

print recipeBlack Bean, Corn & Red Rice Enchiladas by September-26-2014These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They’re easy and full of good for you vegetables! NOTE: Feel free to use an rice you like!Ingredients

  • — Enchilada Sauce —
  • 1 cup water
  • 1 15 oz. can of diced tomatoes, undrained
  • 3 Tbsp. chili powder
  • 2 Tbsp. tomato paste
  • 3 whole garlic cloves
  • ½ tsp. onion powder
  • ½ tsp. kosher salt
  • ¼ tsp. ground cumin
  • 2 Tbsp. olive oil
  • 2 Tbsp. all-purpose flour
  • — Enchiladas —
  • 2 cups cooked red rice
  • 1 15 oz. can black beans, rinsed and drained
  • 1 cup frozen sweet corn
  • ½ cup chunky salsa
  • 1 package of shredded cheddar vegan cheese (about 2 cups), divided
  • 6 medium sized flour tortillas
  • 6 Tbsp. sour cream
  • ¼ cup fresh cilantro, chopped (optional)
  • 1 avocado, sliced
  • 1 fresh tomato, diced

InstructionsFirst, cook your rice according to package to yield 2 cups, if you don’t already have some on hand (I like to make mine in large batches and freeze it for later).In a blender, add all the enchilada sauce ingredients except for the oil and flour. Blend on high for a couple of minutes until completely smooth.In a small saucepan, heat the oil over medium-low. Add the flour and whisk well, then add the sauce to the pan and heat over low whisking occasionally. You may need to add a bit of additional water to get the desired consistency. It should be quite thick, but actually flow a little. In a large mixing bowl, combine the rice, beans, corn, salsa, and 1 ½ cups cheese. Mix well, then add in ½ cup of the sauce and mix again.Preheat oven to 350 F and coat a 9 x 13 in baking dish with a nonstick cooking spray. Divide the bean and rice mixture into 6 tortillas, fold into small burritos, and arrange in the baking dish. Cover evenly with the remaining enchilada sauce and bake at 350 F for 25 minutes. Remove from oven and cover with remaining cheese. Bake for 10 additional minutes, then remove from oven and allow to rest for 5 minutes.Garnish each enchilada with 1 Tbsp. of sour cream, some cilantro, a few slices of avocado, and diced tomato. Serve hot. DetailsPrep time: Cook time: Total time: Yield: 6 enchiladas

Good Deed of The Day

Did you know this?

Dutch Word of The Day

Black beans –> zwarte bonen (svar-teh bone-eh)

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