Tonight's meal turned out better than expected. I've been wanting to make enchiladas for a while but kept forgetting to get chilies from the store. I used to use canned sauce for my enchiladas but haven't found one that is gluten free, so I had to make one. Sooo much better!! Also, corn tortillas don't roll for me no matter how much I warm them or dip them in sauce, so this became a casserole or lasagne type dish. Regardless, it was yummy!
Black bean and rice enchiladas
Sauce
2 tbs oil
1 tbs flour
1 tbs chili powder
1 tsp oregano
1 tsp cumin
1 dried ancho chili
2 cups veggie stock
8 oz tomato paste
Enchiladas
10 corn tortillas
2 c black beans
1 c brown rice
1 c vegan cheddar cheese (I used Daiya)
Preheat oven to 375 Fahrenheit. Heat the oil in a sauce pan and stir in flour until blended. Add chili powder and blend. Add remaining ingredients and bring to a boil. Lower heat and simmer for 15 minutes. I took the chilis out at this point but if you want more heat, leave them in.
Layer the tortillas, beans, cheese and sauce in a glass baking dish. I did 2 layers. You could also roll them if you can manage. Pour remaining sauce on top and sprinkle with cheese. Bake for 15-20 minutes or until bubbly and melted. Let stand about 10 minutes to set up. Enjoy!
Belly full. Time for rest!
Xo, Lisa
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