Vegan Enchiladas (and Freezer Burritos!)

Recipe for Christmas Vegan Enchiladas with help from a Chipotle bowl.

Friday’s dinner was definitely inspired by our 10-Year Anniversary Road Trip – these two jars came all the way back from Santa Fe with us!  Easy Vegan Enchiladas!

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Some folks like the green, some like the red…

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…I say, MERRY CHRISTMAS! Pour half of both jars at the bottom of a sprayed 9×13 dish.

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Next up – the filling. I took some help from Chipotle with two of their burrito bowls…

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…guacamole, white rice, black beans, green peppers/onions, salsa, and corn.

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Spoon some mixture into a Whole Wheat Flour Tortilla, roll it up…

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…and place seam-side down in the sauce…

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…until everyone is as snug as a bug.

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At this point, you can leave it in the fridge – when you’re ready to eat, pour on the remaining sauce and bake in a 350 degree oven for 30 minutes.

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During the last 10, top it with vegan cheese (I used a combo of Trader Joe’s and Daiya) and heat until melted.

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There was enough Chipotle filling/Tortillas left to make freezer burritos

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…we now have four waiting for a future dinner date!

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