Vegan Enchiladas with Spanish Rice
I give this a vegan gal rating of 8! It was wonderful!
One box Fantastic Foods vegan taco filling or other protein filler such as soy crumbles, etc.
One can enchilada sauce
One can of black beans, drained and rinsed
One case of diced tomatoes
2-3 cups of corn
2 teaspoons cumin
Daiya cheddar or pepper jack cheese
Preheat oven to 375 degrees. Combine the cooked taco filling with the beans, corn, cumin, tomatoes and half of the can of enchilada sauce. Divide mixture into tortillas. Add Daiya on top, wrap and place into a greased baking dish. Repeat this step until the mixture is gone. Cover tortillas with the rest of the enchilada sauce, Daiya and top with chopped green onions. Bake for 20-25 minutes. Spanish rice makes a great side dish!