Roll up this spicy, hearty, rainbow mixture of rice, roasted corn, black beans and crumbled tofu in a soft tortilla, pour over this easy enchilada sauce, and bake until hot and bubbly. Sprinkle with some Cashew Crumbles or add some vegan motz and enjoy! A great family meal anytime.
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| Prep Time | 30 minutes |
| Cook Time | 20-30 minutes |
| Servings |
enchiladas
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Ingredients
- 12 soft tortilla shells whole grain or corn are both great
Filling
- 1 block firm tofu
- 1/4 cup nutritional yeast This adds some cheezy flavour and some B12
- 1 1/2 cups brown or wild rice mixture three cups cooked
- 3 cups corn smoked corn is wonderful but canned or frozen is fine.
- 1/2 teaspoon smoked paprika to use to add a smoky flavour to regular corn
- 1 can black beans drained and rinsed (398 ml. approximately)
- 1 Tablespoon chipotle sauce more if you like extra spice
- 1 large red or orange sweet pepper chopped
- 1 cup chopped kale or spinach optional but it is always great to throw in some green!
- salt and pepper to taste
Sauce
- 5 Tablespoons oil
- 7 Tablespoons all purpose flour
- 1 Tablespoon chili powder or more to taste
- 3 teaspoons cumin
- 2 teaspoons dried oregano crumbled
- 1 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1 can tomato paste small 6 ounce can
- 5-6 cups vegetable broth
- 2 teaspoons apple cider vinegar
Ingredients
Filling
Sauce
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Rate this recipe!
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Instructions
Filling
- Cook the rice according to instructions. I use a wild rice mix from Costco, which gives this a great chew and texture.
- Rinse and pat dry the tofu. Crumble it well and mix with the nutritional yeast
- Add the can of rinsed black beans, corn, cooked rice and smoked paprika. Stir together.
- Chop your fresh pepper into small pieces and stir this into your filling mix.
- Set aside and make the sauce. You will be adding 1/2 cup of the sauce to this filling mixture.
Sauce
- In a large frying pan, heat the oil.
- Mix together the flour and spices. Sprinkle over the hot oil and cook for a minute or two to cook the flour a little and enhance the spices.
- Add the tomato paste and stir it in. Allow this to cook for a few minutes to add a roasted tomato flavour.
- Whisk in the vegetable broth and allow to simmer together and thicken. This should take 5-10 minutes.
- Add the vinegar to add a bright note. Adjust salt and pepper to taste.
- Add 1/2 cup of this sauce to your filling mixture and stir gently.
Enchilada Creation
- Heat oven to 350 degrees F.
- In a baking pan, spread a few spoonfuls of prepared sauce.
- For each enchilada, put approximately 1/2- 3/4 cup of filling on each shell. Roll up the tortilla shell and place, seam side down in the baking pan on top of the thin layer of sauce.
- Pour more sauce over each roll, leaving the ends uncovered so that they will be crispy.
- Bake uncovered for 20 minutes, or until hot through.
- When they are cooked, sprinkle generously with Cashew Crumbles. Add a sprinkle of vegan motz, if you have it but it isn't necessary. Top with avocado slices or chopped avocado, and some chopped cucumber and tomato. Enjoy!
Recipe Notes
This has been popular with everyone! The flavours and textures are enchanting!
