Holy Buckets!!! Made this plant based enchiladas tonight and it was delish!!!
1 can of organic black beans
1/2 can organic corn
2 cups almond cheese 1- cheddar 1- japlapeno
3/4 cup cooked rice
3/4 cup chopped red pepper
3/4 cup chopped green pepper
1/2 cup cilantro
1 TBSP Vegan butter
1 tsp organic oil
1 tsp black pepper
1 tsp ground cumin
1 small lime
1 can Organic enchilada sauce
lettuce
Organic corn tortillas
- Heat everything on a large skillet (except rice and cheese) until colorful and ready.
- Mix in skillet makings with rice, and cheese and wrap in tortillas.
- Cover in enchilada sauce and cheese to taste and bake roughly 25 minutes at 350 (mine was at 5700 feet altitude).
Add topping to taste (Linda smothered hers in more cilantro – I went for shredded lettuce).
