Baked Enchiladas & Mexican Spiced Rice
Hover over the below images for step by step instructions.
These Enchiladas are made with seasoned sautéed veggies, refried beans, enchilada sauce, vegan cheese sauce & cheese shreds!
Ingredients
Enchilada Sauce: (we made this for you!)
- 3 tablespoons water
- 3 tablespoons all purpose flour (gluten-free if needed)
- 2 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar
Nut Free Vegan Cheese Sauce: (we made this for you!)
*This recipe makes about 4 cups of cheese sauce scout recipe in half if you’d like less.
- 1 1/2 cups peeled and chopped russet potato
- 1 cup peeled and chopped carrot
- 2 cups unsweetened non-dairy milk (we used oat milk)
- 1/2 cup nutritional yeast
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 large garlic clove
- 1 teaspoon smoked paprika
- 1 tablespoon cornstarch
- jalapeno (optional)
The Mexican Rice:
- 1 cup long grain white rice
- 1.5 cups water
- 1 tbsp. enchilada sauce
- 1/2 cup sweet corn, drained
- tsp. sea salt
Sautéed Veggie & Refried Bean Filling:
- 1 c. cauliflower, chopped into dice sized pieces
- 1 med-lrg carrot, cut into thin sticks
- small yellow onion, sliced into long slivers
- 2 cloves garlic, minced
- bell pepper, any colour, sliced into long slices
- jalapeno, chopped (optional)
- 1 tbsp. Mexican seasoning (cumin, smoked paprika, onion powder, garlic powder, chili powder)
- 1/2 tsp. sea salt, to taste
- 1 c. refried beans, any kind (we made these for you)
The Fresh Salsa:
While Enchiladas are in the oven, prepare your salsa and chop green onion. In a bowl, add together:
- 1 medium tomato, chopped small
- 1/4 of a bell pepper, any colour, chopped small
- 1 tbsp. red onion, chopped small
- 1 tsp. cilantro, chopped
- juice of 1/4 lime
- sea salt, sprinkle to taste
- black pepper, pinch
Other ingredients required for your meal:
- 1 c. vegan cheese sauce
- c. vegan cheese shreds
- 6 small or 2 large tortillas (corn or wheat)
- c. fresh salsa (instructions provided)
Instructions
Enchilada Sauce: (we made this for you but here is how you can make it yourself)
1. Measure and add all the dry ingredients to a small bowl (flour, chili powder, garlic powder, cumin and salt). Have the tomato paste and vegetable broth ready and nearby.
2. In a medium pot over medium heat, warm the water. Once warm, pour in the flour/spice mixture and whisk constantly for about a minute. Whisk in the tomato paste, then slowly pour in the broth, whisking constantly.
3. Bring to a boil, then simmer for 5 minutes, whisking often to remove lumps. It should thicken a bit. Remove from heat, and whisk in the vinegar. Taste and add more salt as needed. Set aside.
Nut Free Vegan Cheese Sauce: (we made this for you but here is how you can make it yourself)
1. Add the potatoes and carrots to a medium pot and cover with water. Bring to a boil, and cook for about 10 minutes, until fork tender.
2. While the vegetables are boiling, add all the other ingredients (including green chiles if using) to a blender.
3. Drain the potatoes and carrots and add them directly to the blender with the other ingredients. Blend on high until silky smooth.
The Mexican Rice:
1. Rinse rice in a bowl to remove starch (run water until clear). Strain.
2. Combine rice, enchilada sauce, corn, salt and water in a med. saucepan. Bring to boil. Reduce heat, cover and simmer about 18 mins. Or until all liquid is absorbed. Remove from heat, let sit covered, until your enchiladas are ready to serve. Fluff with fork before serving.
Sautéed Veggies:
1.Preheat oven 350 degrees. Chop the cauliflower florets and crunchy stalk in dice-sized pieces (or place in a food processor and pulse until dice-sized).
2. Peel and slice carrot into sticks (about as big and thick as your baby finger).
3. Slice onion lengthwise into thin slivers, bell pepper into thicker slices, mince garlic cloves and mince jalapeno (if using).
4. Place frying pan on medium-high heat, add 1 tbsp. olive oil. After 30 seconds, add cauliflower and carrots. Sauté for 2 minutes, adding ⅛ cup of water, adjust heat if too hot. Once water is cooked off, add onion, bell pepper, garlic, jalapeño, Mexican Seasoning and salt. Sauté (stirring frequently) for 3-5 more minutes. Remove from heat.
Assembly:
1. Spread 1 cup Enchilada Sauce on bottom of 9”x9” casserole dish.
2. If tortillas are stiff, wrap in damp towel(use hot water) for 3 minutes. Once soft, place on counter & on each tortilla divide refried beans & spread along center, top to bottom, then divide & spread the sautéed veggies over the beans. Top veggies with spoonful of Cheeze sauce.
3. If using lrg. tortilla, flip up ends, roll tightly. If using smaller tortillas, fill, roll as tightly as possible. Place all filled & rolled enchiladas seam side down, tightly together, in casserole dish (if fillings come out, just add them back in once in dish)
4. With spoon, push all pre-placed sauce up close around the edges of your enchiladas.
5. Spoon rest of enchilada sauce (1/2 c.) on top, then remaining Cheeze sauce. Bake uncovered for 20-25 minutes until bubbling and golden on top.
6. Plate with rice, top with fresh green onion & salsa. Awesome with fresh avocado slices!
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