This is a pseudo recipe because I didn’t measure things and you don’t need to either.
Green Enchiladas [vegan]
- 6 tortillas (I used 365 whole wheat tortillas)
- green enchilada sauce (I used one of the frontera brand packets which was 8 oz of sauce)
Filling:
- brown rice (~1.5 cups)
- corn (~1/4 cup)
- TVP (~1/4 cup, rehydrated with the same amount of liquid, either veg broth or water)*
- salsa (~1/4 cup)
*You could swap black/pinto/refried beans for TVP.
Combine filling ingredients.
Stuff each tortilla, roll it up, and place it in a greased baking pan.
Coat tortillas with green enchilada sauce. [Optional: add shredded cheese on top]
Bake for ~20 minutes at 350 degrees. [Only one of the baking pans is shown above]
Enjoy!
If you have extra filling, it’s good on it’s own, too. Or save it for a breakfast burrito, huevos rancheros, or whatever. Mexican food never gets old, right?
How is the Frontera sauce? Was it any good?
Courtney
Great! This looks delicious and simple too! The sauce looks interesting, how did it turn out?
This recipe is new to me. Great!
I can’t believe how simple these are to make! And they look delicious.
I’ve never tried that brand of sauces but I’ve eyed them on grocery shopping trips before. I’ll have to pick up a few next time!
Okay, you’re officially the enchilada queen. I’m in love with your red enchiladas recipe so I’m excited to try this one! I recently had lentil tacos with one of those frontera seasoning pouches and they were unreal.
These sound so good! Thank you for posting the recipe I will have to try this.
This recipe turned out rad, and I used nutritional yeast on top which made it extra tasty. Thanks
great!
loooove it. such great flavor. big fan 🙂
i love how much you love them. i just made another one tonight actually. so simple. so good.
awesome! cant go wrong with nooch 🙂
This was for dinner at my house this week and was a huge hit. I don’t have time to roll individual ones (work, kids, dog) so my method for assembly is to put some ench sauce on the bottom of the Pyrex, a layer of tortillas, then layer the filing with tortillas twice. It’s so easy that im teaching my three year old to do it for me. I usually make red rice with my enchiladas so I subbed in quinoa for the rice in your version and served the rice on the side. Was divine. I used extra filling for breakfast burritos.
love it!!