The easiest, “cheesiest” enchiladas without any of the fuss. Now that’s a meal I can get onboard with weekly!
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Ingredients:
6-8 gluten free tortillas
1 jar Siete Enchilada Sauce
1 can Siete Vegan Refried Pinto Beans
1 cup Spanish Rice (optional)
1 package vegan shredded cheddar cheese
1/2 package vegan shredded mozzarella cheese
1/3 cup vegan sour cream
Spanish Rice Ingredients:
2 cups chicken bone broth
4-6 tablespoons Mexican Hot Sauce
3 garlic cloves, minced
1/4 yellow onion, chopped
season with salt and pepper
- To make: sauté garlic, onion and rice on medium heat with a little olive oil until the rice starts to brown (roughly 5 minutes). Add the remaining ingredients and bring to a boil. Once boiling, reduce heat to a simmer and cover with lid for 15-20 minutes until rice is cooked through and liquids have been absorbed.
Step 1
Cook taco meat ahead of time following the recipe here, and set aside. If using Spanish Rice, prepare ahead of time and set aside.
Step 2
Preheat oven to 400 degrees. Cut tortillas in half once, set aside. Warm up refried beans, set aside.
Step 3
In a casserole dish, start by layering 4 tortilla halves and top with 1/4 of the enchilada sauce. If using rice, this will be your next layer. Simply press rice to create a flat surface on top of the sauce and tortillas.
Step 4
Using the back of a spoon, spread the refried beans on top of the rice. Then top with prepared taco meat. Add another 1/4 of the enchilada sauce on top and smooth out using the back of a spoon.
Step 5
Drizzle vegan sour cream, and top with 1/3 of the shredded vegan cheddar cheese. Place 6 tortilla halves on top and spread remaining enchilada sauce on top.
Step 6
Bake for 25 minutes, then remove from oven and top with remaining shredded vegan cheddar and mozzarella cheeses. Place back in oven until the cheese is fully melted, roughly 10 minutes. Enjoy!
Living Intuitively 