"Cheese" and Bean Enchiladas

Vegan “Cheese” and Bean Enchiladas

INGREDIENTS:

Sauce:

  • 1 can organic, drained, diced tomatoes

  • 1 small can of green chilis

  • 1/2 onion

  • 1 teaspoon smoked paprika

  • 1 teaspoon salt

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1 tablespoon minced garlic

Add all ingredients in a high speed blender or food processor and blend for 2 minutes.

Enchiladas:

  • 1 can of vegan refried beans

  • 1 cup of white queso

  • 6 - 8 whole wheat or corn tortillas

COOKING INSTRUCTIONS:

  1. Spread 2 tablespoons of beans and 1 tablespoon of queso into a tortilla.

  2. Roll the tortilla and repeat with the remaining tortillas.

  3. Line all of the tortillas up in a 9x13 baking dish.

  4. Drizzle 1/4 to 1/2 cup of queso on top of the tortillas then pour half of the sauce on top of the cheese sauce.

  5. Bake at 350 for 25 minutes.

  6. Top with lettuce, tomatoes, olives, guacamole, salsa, vegan shredded cheese, or any other topping you like.

  7. Freeze the other half of the sauce in a zip lock bag and use it later.