- 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
- 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
- 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).
- 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.
Feel free to use any rice you like!