4 flour tortillas
1 (10-ounce) can enchilada sauce
1 (30-ounce) can vegetarian refried beans
1 (7-ounce) box vegan Spanish rice, prepared according to package directions
vegetables of choice (optional; e.g., bell peppers, onion, tomato, ect.)
1-1/2 cups vegan cheese, shredded
1. Preheat oven to 350 degrees F.
2. In a dish, lay out tortillas and cover with half of the enchilada sauce. Layer with beans, then rice. Put any vegetables you want on the enchiladas. Sprinkle with half the vegan cheese.
3. Roll tortillas and line up in a 9" x 14" pan. Pour rest of enchilada sauce on the rolled tortillas. Sprinkle rest of vegan cheese on top.
4. Bake for about 20 minutes or so. Wa Lah easy easy enchiladas!
Note: Change the amount of ingredients as needed for your specific wants, needs, or hunger.
Source of recipe: I wrote this recipe.