We love any dish that’s Mexican. We especially love some enchiladas! What I typically do is take a favorite dish, no matter what, and make it vegan.

So here it goes…

What you’ll need…

1 can of organic cannelloni beans

1 can of black beans

1/2 bag of organic frozen corn

1 cup of cooked white rice (I cooked according to package instructions but added a vegan bouillon cube to the water when boiling…this is optional but it gives a little extra flava fave)

Organic baby Bella mushrooms

1-2 avocados

1 can of diced tomatoes

1/2 medium/large onion

2 cloves of garlic

2 tsp of taco seasoning

splash of Sriracha

1/4 cup of nutritional yeast

salt (I use ground pink Himalayan) and pepper to taste

Organic spinach burrito tortillas

1/2 packet of enchilada seasoning packet (found at Whole Foods)

8oz of tomato sauce (needed for the enchilada seasoning packet when you follow packet directions)

Directions…

Preheat oven to 375 degrees. Cook the rice (I added the bouillon cube to the water). Chop the onion and mushrooms and mince the garlic. In a medium sauce pan first sauté the onions until translucent then add the garlic and mushrooms until cooked. Once sauteed, add the frozen corn (cooked till thawed) then add the diced tomatoes. When all is warmed and cooked till desired, pour to a separate mixing bowl so you can easily stir. Drain both cans of beans then pour into the sauteed mixture in the bowl adding the salt, pepper, taco seasoning, nutritional yeast and Sriracha.

Grab a glass baking dish (or whatever baking dish you prefer) and assemble the enchiladas. First I added the rice, then the bean/sautéed mixture, then topped it with sliced avocado. Wrapped, then boom!

Once I assembled, rolled, and laid them all out in the dish, I topped with my enchilada sauce that I made per package directions. I placed in the 375 degree oven for 25 minutes then bam!!!

Awesomeness…