Gluten-free Vegan Enchiladas
1 tablespoon oil
1/2 cup (1 bunch) green onions, chopped
1/2 cup red bell peppers, chopped
1/2 cup green bell peppers, chopped
1 (6 ounce) box of Spanish rice pilaf (I use Near East)
1 1/2 cups water
1 (16 ounce) can refried beans
1 (4 ounce) can diced green chilies
2 tomatoes, diced
1 3/4 cups shredded vegan cheese, divided (Follow Your Heart brand is good)
2 cups salsa, enchilada sauce or picante sauce, divided
10-15 corn tortillas
1. Preheat oven to 350 degrees F. Lightly sauté green onions in oil, then add peppers. Add rice pilaf (including sauce packet) plus the water. Simmer until water has been absorbed, (about 20 minutes) then stir in refried beans, chilies, tomatoes and 1 cup cheese.
2. Pour a small amount of salsa or sauce in bottom of a rectangular baking dish (just enough to coat bottom). Warm tortillas in microwave to soften, then put some of the filling in center of each one and roll up.
3. Place seam side down into prepared baking dish. Top with remaining salsa or sauce, and sprinkle with remaining cheese.
4. Cover dish with foil and bake for about 30 minutes, or until cheese has melted and enchiladas are heated through.