Since going Vegan, how many have noticed that Mexican restaurants are pretty much off the list? As a vegetarian, I never even thought to ask if their beans and rice were ACTUALLY vegetarian because they were on the vegetarian menu. Turns out that most Mexican restaurants add lard (pork fat) to their refried beans and cook their rice in chicken broth! WHY?! My local restaurant even cuts it's guacamole with mayo...yuk! The only thing SFV (safe for vegans) their was the chips and salsa. Such a disappointment and outrage at the same time. I miss going to eat there, but I'm also very upset that I was eating animal products in my vegetarian meals all these years.
This bit of disappointment, lead us to learn to cook our own Mexican meals at home. These meals we know for sure are SFV and made with all the ingredients we love. I know rice is usually not in enchiladas at your restaurant, but this is our "no rules" way of making them and the kids really love the cheezy rice in their enchiladas and also cheeze on to[p of their enchiladas. They are, after all, suppose to be melty, cheezy, gooey and hearty. Throw these together for company and have your own Mexican Feast by making my Buffalo Jackfruit Quesadilla, Black Bean & Butternut Squash Tacos, Cheezy Cuban Rice Bowl, Baked & Loaded Stuffed Burritos, The Best Vegan Tacos, Mexican Black Beans & veggies over Crispy Polenta Cakes, & Vegan Queso Blanco
Vegan Baked Enchiladas:
1 (28 oz.) can vegetarian refried beans
1 package of Gardein beefless crumbles (or use crumbled extra firm tofu, pressed well)
1 package of tacos seasoning
1 small can of green chilies (don't drain)
2 cups Easy Vegan Cheese Sauce
1 can Rotel tomatoes, drained
1 (28 oz) can red enchilada sauce
1 medium red pepper, chopped
1 medium orange pepper, chopped
1 (28 oz) can red enchilada sauce
1 medium red pepper, chopped
1 medium orange pepper, chopped
1 medium onion, chopped
8 oz. Sliced mushrooms
8 oz. Sliced mushrooms
1 bunch of kale, chopped & destemed
Salt & pepper
8 burrito shells
8 burrito shells
Preheat oven to 350°
Over medium heat, brown beefless crumbles (or tofu) onions, peppers, mushrooms, & kale.
Add taco seasoning & green chillies to the pan.
Cook an additional 3-4 minutes.
Prepare Vegan nacho cheese sauce.
Coat the bottom of a large casserole dish with enchilada sauce to keep enchiladas from sticking
To assemble:
Layer refried beans, beefless crumbles & veggies.
Roll tightly like a burrito and place in casserole dish.
Top enchiladas with remaining of enchilada sauce.
Top enchiladas with remaining of enchilada sauce.
Drizzle cheese sauce on top of enchiladas and bake for 25 mintues.
*If you have extra cheese sauce, you can put it in refrigerator or serve with chips on the side.
Makes 8 enchiladas.
