Hi guys,
Today we're making enchiladas! Rice and bean
enchiladas specifically by request from one
of our viewers! Haley, this one's for you.
This vegan spin on the well known Mexican
dish is super tasty and easy to make.
As always the recipe ingredients are in the
description below.
Start by toasting a bit of regular all-purpose
flour. Just heat it over medium heat for about
3 minutes.
Keep the flour moving. You want it to be toasted
but not burned so adjust the heat if you need
to.
Now its a light golden color instead of white.
Unfortunately the camera didn't pick that
up too well.
Add chili powder and cumin and let that get
a little toasty as well.
Add garlic too if you like.
Let it cook for one minute.
Now add the tomato paste. I stirred it in
some because the pot was getting a bit too
hot.
Now I'm adding one and a half cups of hot
vegetable broth.
It's bubbling up right away so whisk everything
together quick, turn off the heat and put
a lid on it.
While that simmers for 10 to 15 minutes, we
can make the filling.
Start with a pan over medium high heat. I'm
adding a teaspoon of cooking oil. If you want,
you can use the water saute method instead
to make this dish oil free.
Once the oil's hot add the onions and garlic.
Saute for a few minutes until the onions are
nice and soft.
Add chopped red pepper and the remaining spices
and cook for a minute more.
By now, everything is smelling so good.
Here I'm adding a cup of cooked black eyed
peas that was pureed with a half cup of double
strength vegetable broth.
Then a can of green chiles.
Turn up the heat to high and stir constantly.
We're going to cook off the excess moisture.
This method infuses everything with the umami
flavour from the broth but won't leave the
filling too wet.
This takes just a few minutes.
Finally, turn off the heat and add a cup of
cooked brown rice and fold that in.
I imagine you could use white rice for this
too but I haven't tried it that way.
Now we're ready to build our enchilada dish.
Line a baking dish with parchment paper for
easy clean up afterwards.
Cover the bottom with about two thirds of
a cup of the red sauce.
Then, one by one, fill six soft tortilla shells
with a third cup of the rice and bean mixture.
Roll them up and place them in dish.
When they are all tucked in a cozy, dump the
rest of your red sauce on top.
Finally, top with your favourite vegan cheese
shreds. I'm using some Daiya pepperjack that
I've had in the freezer for longer than I
can remember but if you want to go the from
scratch route, try my creamy cultured garlic
vegan mozzarella or this quick vegan moxy
sauce by VedgedOut.com which only takes a
few minutes to make.
For extra cheesiness, I sprinkled on a bit
of nutritional yeast.
And into the oven this goes for 20 minutes.
And here we have our vegan rice and bean enchiladas.
Sprinkle on some cilantro if you like. If
you don't, I suggest adding some chopped scallion.
I had this with some cultured cashew cream
cheese. It's the same as the one in this video
except I blended in a little tomato paste
and chili peppers. The culturing process gives
it a yogurty, mildly cheesey taste. Which
is absolutely perfect for this dish.
And it tastes sooooo good. One bite and I
was in heaven. The sauce is just a little
bit smokey and the spices really come through.
The tortilla is soft and just perfect around
the flavourful rice and bean filling.
I suggest not skimping on some kind of creamy
topping though. Use cultured cashew cream
like me, store bought or homemade vegan sour
cream or avocado would be excellent.
And that's it for this recipe. I really hope
you enjoyed it. Please remember to give me
a thumbs up if you did. And leave me your
video requests in the comments below.
Thanks so much for watching. Bye for now!
