BLACK BEAN, CORN, AND RED RICE ENCHILADAS [VEGAN]

Recipe by Kathleen Henry 

Recipe by Kathleen Henry 

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.  vegan sour cream
  • ¼ cup  fresh cilantro, chopped (optional)
  • 1  avocado, sliced
  • 1 fresh tomato, diced

PREPARATION

  1. First, 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).
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 350 F and coat a 9 x 13 in baking dish with a nonstick cooking spray.
  6. 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.
  7. Remove from oven and cover with remaining cheese. Bake for 10 additional minutes, then remove from oven and allow to rest for 5 minutes.
  8. Garnish each enchilada with 1 Tbsp. of sour cream, some cilantro, a few slices of avocado, and diced tomato. Serve hot.

NOTES

Feel free to use any rice you like!