The ultimate comfort food to me means equal parts flavour and nutrition, and that’s exactly what these vegan enchiladas are. I first made them for dinner in late winter while trying to use up leftover rice and beans but they’ve evolved into a much heartier meal ever since. So I’m really excited to share the recipe with you guys.
The recipe is completely vegan using whole ingredients like black beans, bell peppers and zucchini. You wrap up all the goodness in the Silver Hills Baker Organic Spinach Tortillas, which are made with sprouted whole wheat and hand stretched to perfection (they are incredible!!!). Lastly you pour the magic enchilada sauce overtop and bake the enchiladas until soft and warm. They’re perfection. One of our favourite family meals for sure and the enchiladas make the perfect leftovers for the days ahead.
Silver Hills Bakery products are so good for you, I know I’ve touched on this before in this post, but I love them so much and if you haven’t tried the wraps, you need to. They’re made with the same healthy whole sprouted grains as my favourite toast and bagels, making it easier for our bodies to digest and absorb their valuable nutrients. I always keep a pack of wraps in my freezer so I never run out. Each wrap contains 14g of protein and jam-packed with spinach and turmeric
Ok, so here’s how to make my enchiladas:
Ingredients:
- 1 package of Silver Hills Organic Spinach Tortillas
- 1 cup of cooked rice of choice
- 1 can of low sodium black beans (rinsed)
- 1 zucchini washed and sliced
- 1red pepper washed and sliced
- 1 red onion sliced
- 1 can tomato sauce
- 2 tbsp nutritional yeast
- 2 tbsp extra virgin olive oil
- 1 tbsp taco spice
- 1 tsp oregano
- 2 tsp chili powder
- 1 tsp cinammon
- salt and pepper to taste
- toppings: cilantro, avocado and corn (optional but encouraged)
Preheat your oven to 350F. Sauté the peppers, onions, and zucchini with olive oil, nutritional yeast and salt and pepper and set aside once soft. In the same pan heat up a little more olive oil and mix the beans with the rice and taco seasoning, then set aside. In a saucepan heat up the tomato sauce with oregano, Chile powder, cinnamon and salt and pepper. Now its time to assemble!
Take one spinach and tortilla wrap and add a little rice mix and veggies. Wrap tight and place seam down in a large rimmed baking tray. Once all your enchiladas are wrapped and placed in the tray, pour sauce over and bake for 15-20minutes until warm. Serve with all the toppings. Enjoy!!!
