Quick Vegetarian Enchiladas
These enchiladas leverage pre-made enchilada sauce for a quick but healthy meal in a snap. Prep ahead by making the filling in advance to get these on the table in an absolute flash for a great mid-week meal!
Ingredients
- 8 corn tortillas
- 1.5 cups cooked brown rice
- 1 cup canned black beans rinsed and drained
- 1 cup corn drained (canned or frozen)
- ½ teaspoon cumin
- salt to taste
- 2 packages Frontera Enchilada sauce*
- 2 cups grated Grass Roots Dairy Jalapeno Gouda** divided
- 1 ripe avocado diced
- thinly sliced fresh jalapenos optional
- sour cream or plain Greek yogurt for serving
- 1 quartered lime for serving
- ½ cup chopped cilantro for serving
Instructions
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Preheat the oven to 350F and brush a 9x13” baking dish with olive oil.
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In a medium bowl combine the rice, black beans, corn and cumin to the rice along with 1 cup of the grated cheese and stir to combine. Season with salt to taste.
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Lay a tortilla on a flat surface, spoon the rice mixture along the centre (about 1/3 cup), roll the tortilla tightly and place it seam-side-down in the prepared pan. Repeat with the remaining tortillas, tightly tucking each enchilada beside the next.
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Pour the enchilada sauce over the tortillas, sprinkle the remaining 1 cup of cheese over the enchiladas and and bake for 20-25 minutes or until the sauce bubbles.
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Remove from the oven and garnish with the avocado and cilantro, and jalapeno if using. Serve the sour cream and lime on the side.
Recipe Notes
*you can make your own sauce if you wish, here is a great recipe from Minimalist Baker if you're up for the task!
**you can use another type of cheese such as Montery Jack here or even sub out the cheese for vegan cheese and top it with vegan sour cream.