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Rice and Bean Vegan Enchiladas

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A simple from-scratch enchilada recipe perfect for Cinco de Mayo! Naturally gluten free and vegan.

Ingredients

TORTILLAS:

  • 1 and 1/2 cups Bob’s Red Mill Masa Harina
  • 1-1.5 cups hot water
  • pinch salt

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

TOPPINGS/SAUCE:

  • 1.5-2 cups enchilada sauce (homemade or store-bought)*
  • sliced avocado
  • cilantro, roughly chopped
  • hot sauce

Instructions

  1. 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.
  2. **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.
  3. 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.
  4. FILLING: Cook your rice according to package instructions.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Remove from the oven and top with your toppings. Serve it up with a margarita and some chips and salsa!

Notes

*I used this recipe for my enchilada sauce, and I added a dash of smoked paprika and cayenne pepper. It’s. Delicious.

**Check out step-by-step tortilla-making pictures here.

Find it online: https://www.fooduzzi.com/2017/05/rice-and-bean-vegan-enchiladas/

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