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| Enchiladas Rojas |
Description
This is a recipe I have made many times over the course of several years. The original recipe came from a meal kit service, but I have changed a number of ingredients and tweaked the instructions. These enchiladas are very flavorful, aromatic, and filling. There may be quite a bit of preparation work, but I assure you it is all very much worth it. They are delicious!
Please let me know if you have any questions. I'd love to know what you think of them.
Ingredients
6 flour tortillas (whole grain)
½ cup long-grain brown rice (to yield 1-1/2 cups cooked) or 1 pkg Seeds of Change Spanish Rice
15 ounces tomato sauce
15 ounce can black beans (rinsed well)
3 to 4 ounces shredded cheddar or Monterey Jack cheese, vegan (Daiya brand is my preference)
2 Tbs. olive oil
6 ounces Baby Bella mushrooms
6 ounces spinach
3 cloves garlic
1 yellow onion, medium
1 lime
1 bunch cilantro
1 Tbs. Mexican spice blend (chili powder, sweet paprika, garlic powder, ground cumin, & oregano)
Instructions
1. Cook the rice according to package directions or use prepared packaged rice.
2. While rice cooks, wash and dry the fresh produce. Remove the stems and coarsely chop the spinach, thinly slice the mushrooms, small dice the onion, mince the garlic, quarter the lime, and roughly chop the cilantro leaves and stems. Rinse the black beans.
3. While the rice continues to cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest over a bowl. Using a large plastic or wooden spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer to a cutting board and roughly chop; transfer to the pot of cooked rice. Wipe out the pan.
4. In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until browned and crispy. Add half the spice blend and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant; season with salt and pepper to taste. Transfer to the pot of cooked rice and spinach. Wipe out the pan.
5. In the pan used to brown the mushrooms, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, garlic and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomato sauce and rinsed black beans; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly thickened; season with salt and pepper to taste. Remove from heat. To the pot of cooked rice and vegetables, add half the sauce, half the cheese, the juice of all 4 lime wedges and all but a pinch of the cilantro. Stir to thoroughly combine; season with salt and pepper to taste.
6. Place the tortillas on a work surface. Evenly spread about ¾ cup of the filling into the bottom of a 9" x 12" baking dish. Divide the remaining filling between the centers of the tortillas; tightly roll up each tortilla around the filling. Carefully transfer the rolled tortillas to the baking dish in a single layer, seam sides down. Evenly top with the remaining sauce and remaining cheese. Bake 10 to 12 minutes in a 475° preheated oven , or until the cheese is melted and lightly browned. Remove from the oven and let stand for at least 2 minutes. Garnish with the remaining cilantro. Enjoy!
Makes: 3 servings
Calories: about 700 per serving
Prep Time: 20 to 30 minutes
Bake: 10 to 12 minutes at 475°
