Sunday, May 5, 2013

Vegan, Gluten-Free Enchiladas

I love Mexican food! And, it's pretty easy to be creative with it, while still keeping vegetarian, vegan or gluten-free.

This is another recipe that came out of "box," meaning I used to take my family's boxed Spanish rice that they would have as a side dish with something, add beans and fill a tortilla with it and take it for lunch. A few years ago when I started looking at what was in these "boxed" mixes, I figured I could make something homemade that would taste just as good, but without all the other "stuff."  

I prefer using brown rice for this, because it's healthier than white, and honestly I can't remember the last time I ate white rice! I think this is on the spicier side, because of the mild enchilada sauce and jalapenos, so feel free to omit the peppers or use a different sauce if you don't like spicy food. (Note, I have friend who love spicy things and they say it's not "hot," so it really depends on your taste.)

You will have extra rice leftover if you make only four enchiladas like the recipe calls for. So, you can either make more enchiladas, or serve it on the side along with plain black beans.  The several times I've had leftovers, and took them to work, they they've reheated perfectly in the microwave.

 

Vegan, Gluten-Free Enchiladas
by Michelle Maskaly, The Adirondack Chick 

2 cloves garlic
1 small red onion
1 red pepper
2 tablespoons olive oil
3 cups cooked brown rice (if you use instant rice follow the directions for 4 servings)
1, 14.5 ounce can of petite diced tomatoes
2 tablespoons tomato paste
1/3 cup sliced jalapenos
1, 15.5 ounce can of black beans (rinsed and drained)
1 can Old El Paso Enchilada Sauce (Medium)
4 Rudi's gluten-free tortillas
chopped fresh cilantro (optional)

Chop up the garlic, red onion and red pepper.

In pot, heat the olive oil, and then add in the garlic. Cook for a minute or so, making sure it doesn't burn, and then add in the onion and red pepper. Stir, cover and cook until the vegetables become soft.

Add in the tomatoes and tomato paste.Stir, cover and cook about 5 minutes. Add in the rice and cook covered another 5 minutes.

Stir in the black beans and jalapenos and cook covered until the beans are warm, about two-three minutes. Remove the lid, stir and cook until any liquid is absorbed and then remove from heat. The longer the rice sits away from the heat and let sit uncovered about 10 minutes.



*Note: I have found the longer the rice mixture sits away from the heat the better it tates, so I've left it for even longer than 10 minutes at times. If you do this, you may need to increase the cooking time in the oven when you heat the enchiladas.

In the meantime, heat the enchilada sauce in a small pan on the stove, and preheat the oven to 350 degrees.

Once the sauce is heated, liberally coat the bottom of shallow baking dish.

Place about two-three heaping tablespoons of the rice mixture in a straight line in the center of the tortilla. Slowly wrap, and roll it to form the enchilada.


Place the enchiladas in the baking dish and then cover with additional enchilada sauce. Bake for about 15-20 minutes or until the tortillas begin to get crispy/brown. (If you use a different brand of tortillas, you may need to mess around with the cooking time a little)



Serving suggestions:

I like to add additional enchilada sauce on top and then sprinkle with fresh chopped cilantro. In addition, I serve it with a side of black beans topped with several jalapenos, and a side of rice.

Enjoy!



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