Hi guys,
Today we're making enchiladas!
Rice and bean enchiladas specifically by request from one of our viewers!
Haley, this one's for you.
This vegan spin on the well known Mexican dish is super tasty and easy to make.
As always the recipe ingredients are in the description below.
Start by toasting a bit of regular all-purpose flour.
Just heat it over medium heat for about 3 minutes.
Keep the flour moving.
You want it to be toasted but not burned so adjust the heat if you need to.
Now its a light golden color instead of white.
Unfortunately the camera didn't pick that up too well.
Add chili powder and cumin and let that get a little toasty as well.
Add garlic too if you like.
Let it cook for one minute.
Now add the tomato paste.
I stirred it in some because the pot was getting a bit too hot.
Now I'm adding one and a half cups of hot vegetable broth.
It's bubbling up right away so whisk everything together quick, turn off the heat and put
a lid on it.
While that simmers for 10 to 15 minutes, we can make the filling.
Start with a pan over medium high heat.
I'm adding a teaspoon of cooking oil.
If you want, you can use the water saute method instead to make this dish oil free.
Once the oil's hot add the onions and garlic.
Saute for a few minutes until the onions are nice and soft.
Add chopped red pepper and the remaining spices and cook for a minute more.
By now, everything is smelling so good.
Here I'm adding a cup of cooked black eyed peas that was pureed with a half cup of double
strength vegetable broth.
Then a can of green chiles.
Turn up the heat to high and stir constantly.
We're going to cook off the excess moisture.
This method infuses everything with the umami flavour from the broth but won't leave the
filling too wet.
This takes just a few minutes.
Finally, turn off the heat and add a cup of cooked brown rice and fold that in.
I imagine you could use white rice for this too but I haven't tried it that way.
Now we're ready to build our enchilada dish.
Line a baking dish with parchment paper for easy clean up afterwards.
Cover the bottom with about two thirds of a cup of the red sauce.
Then, one by one, fill six soft tortilla shells with a third cup of the rice and bean mixture.
Roll them up and place them in dish.
When they are all tucked in a cozy, dump the rest of your red sauce on top.
Finally, top with your favourite vegan cheese shreds.
I'm using some Daiya pepperjack that I've had in the freezer for longer than I can remember
but if you want to go the from scratch route, try my creamy cultured garlic vegan mozzarella
or this quick vegan moxy sauce by VedgedOut.com which only takes a few minutes to make.
For extra cheesiness, I sprinkled on a bit of nutritional yeast.
And into the oven this goes for 20 minutes.
And here we have our vegan rice and bean enchiladas.
Sprinkle on some cilantro if you like.
If you don't, I suggest adding some chopped scallion.
I had this with some cultured cashew cream cheese.
It's the same as the one in this video except I blended in a little tomato paste and chili
peppers.
The culturing process gives it a yogurty, mildly cheesey taste.
Which is absolutely perfect for this dish.
And it tastes sooooo good.
One bite and I was in heaven.
The sauce is just a little bit smokey and the spices really come through.
The tortilla is soft and just perfect around the flavourful rice and bean filling.
I suggest not skimping on some kind of creamy topping though.
Use cultured cashew cream like me, store bought or homemade vegan sour cream or avocado would
be excellent.
And that's it for this recipe.
I really hope you enjoyed it.
Please remember to give me a thumbs up if you did.
And leave me your video requests in the comments below.
Thanks so much for watching.
Bye for now!