Vegan Enchiladas

For some easy and tasty enchiladas, simply defrost some SouthWest Sunshine Burgers and break them up over some leftover brown or wild rice. For this recipe, I used Lundberg Farm’s wild rice blend.

Next, pour a can of organic tomatoes into a skillet and add some chili powder and cumin powder and salt and pepper to taste. Simmer for 5 minutes. Then place one “Food For Life” corn tortilla at a time to soften in the sauce and quickly take it out to add the veggie filling. Roll this up and place closed side down in a casserole dish. Repeat till you are done with the filling. Top these rolled tortillas with the tomatoes mixture from the fry pan and top with your favorite cheese or veggie cheese like Daiya. Bake at 375 degrees till browned. About 25 minutes depending on your size of your enchilada casserole.
I served these enchiladas with some salad and corn on the cob. Easy tasty meal……..full of flavor!!!! Ole!!!!!

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