[This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their Organic Golden Masa Harina Flour for these Rice and Bean Vegan Enchiladas.]
Happy Cinco de Mayo week!
At this point in time (Saturday), I’m planning on using the holiday (which is on Friday) as an excuse to eat Mexican food all week long.
Anyone with me?
But before today, I have nary an enchilada recipe on this site. And that’s because…I think these are the first enchiladas I’ve ever had.
I know. After one bite, I immediately regretted my enchilada-less 24 years.
Enchiladas. Are. Amazing. They’re essentially saucy, baked tacos. How could that be a bad thing?
And when you fill them with a deliciously spiced rice and bean filling?
M A G I C.
So. Enchiladas are made up of three parts, each of which we’re making from scratch.
But don’t freak. It’s totally doable, and so incredibly worth it!
I’ve said it once, and I’ll say it again: homemade tortillas are infinitely better than store-bought. Like, woah. I used Bob’s Red Mill Organic (!!!) Golden Masa Harina Flour, and it made this situation even more delicious.
I’m used to using instant masa, which is good. But this GOLDEN masa is magic. The texture of the flour is a bit more coarse, which makes for a super tasty and filling tortilla experience.
They couldn’t be easier to make. You can check out this post for a step-by-step tutorial, but because this masa is coarse, you need to use hot water, and you need to let the mixture sit, under a damp cloth, for an hour. Totally worth the wait IMO. Keep the tortillas hot wrapped up in a towel while you prep everything else.
We love this filling so so much. We often eat it all on its own, but it’s really magical wrapped up in a tortilla and drenched in enchilada sauce.
pretty much exactly the recipe for my Rice & Bean Skillet (cut in half), and if you haven’t tried it yet, you’ll love it. Rice, beans, pepper, spices, hot sauce, and a little glob of hummus to bring it all together.
The bad part about this recipe is that it’s kinda…not pretty. It tastes amazing, but it doesn’t look super appetizing (unless you cover it with a mountain of cilantro, tomatoes, and avocado). SO wrapping it in a tortilla solves that “problem” perfectly. Love love love.
The sauce & toppings
HELLO. Who knew making homemade enchilada sauce was so easy?! I used this recipe, and I highly recommend you do the same. I did end up adding a dash of smoked paprika and a tiny pinch of cayenne, but it was fantastic all on its own. And you can make it a few hours in advance, which is what I did! But if you’re not interested in making the sauce from scratch, you can totally use store-bought!
And the toppings! I just used avocado (instead of cheese), cilantro, and hot sauce. The trifecta of deliciousness. Feel free to use some cheese (vegan or otherwise) as well, but I totally didn’t think it was necessary.
I hope your Cinco de Mayo is fab, friends. You will LOVE celebrating with these!!
Rice and Bean Vegan Enchiladas
|Prep:||Cook:||Yield: serves 3-4 people||Total:|
A simple from-scratch enchilada recipe perfect for Cinco de Mayo! Naturally gluten free and vegan.
- For the tortillas:
- 1 and 1/2 cups Bob's Red Mill Masa Harina
- 1-1.5 cups hot water
- pinch salt
- For the filling:
- 1/2 cup jasmine rice
- 1 Tbsp. olive oil
- 1/2 red bell pepper, chopped
- 1-2 large garlic cloves
- salt + pepper
- 1/2 can black beans, drained and rinsed
- 1/2 heaping tsp. cumin
- 1/2 heaping tsp. chili powder
- 1/2 heaping tsp. dried oregano
- dash smoked paprika (optional)
- 1-2 Tbsp. hummus
- a couple dashes of your fave hot sauce
- For the sauce/topping:
- 1.5-2 cups enchilada sauce (homemade or store-bought)*
- sliced avocado
- cilantro, roughly chopped
- hot sauce
- TORTILLAS: Add masa to a large glass mixing bowl. Add hot water and salt, and mix to combine. The dough should be thick, but not sticky or dry. If it's dry, add more water. Cover with a damp cloth and allow it to sit for an hour.
- **Form 8-9 balls, and press them using a 6-inch tortilla press that's wrapped in saran wrap. Heat a pan over medium-high heat. Once hot, carefully peel the saran wrap away from your tortilla and place it in the hot pan. I like to peel the saran wrap off of one side of the tortilla, place the tortilla in my flat hand saran-side up, peel the saran off the top, and then slap the tortilla down in the pan.
- Cook each side for about 30 seconds, flipping in-between. I flip the tortilla twice so that the first side cooks twice and gets those lovely brown caramelized spots. Those brown spots are good, but don't overcook the tortillas so that they're crispy. Wrap your cooked tortillas in a cloth to keep warm. Set aside.
- FILLING: Cook your rice according to package instructions.
- Heat olive oil to a large pan over medium heat. Once hot, add bell pepper and season with salt and pepper. Sauté until slightly tender, about 5 minutes. Add garlic, and sauté again. Add black beans, stir to combine, and then turn off the heat.
- When the rice is done cooking and still hot, add it to the skillet and mix to combine. Add cumin, chili powder, dried oregano, smoked paprika, and salt and pepper. Mix. Add hummus and hot sauce and mix again. Set aside.
- ASSEMBLE: Preheat your oven to 400 degrees F. Grab an 8-inch or 9-inch square pan, and cover the bottom with a thin layer of enchilada sauce. Take a scant 1/4 cup of your filling and fill your tortillas, wrap them up, and place them seam side-down in the pan. I ended up cutting one of mine in half just so they all fit in my pan. See post for photos.
- Cover the enchiladas with the remainder of the sauce, leaving the edges exposed to get a bit crispy if desired. Add the full two cups of sauce if you like your enchiladas extra saucy. Bake for 20 minutes.
- Remove from the oven and top with your toppings. Serve it up with a margarita and some chips and salsa!
A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!
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