Black Bean and Rice Vegan Enchiladas

Ingredients

• 1/2 cup brown rice
• 1 tablespoon olive oil
• 1small white onion, finely chopped
• 1 cup cooked or organic canned black beans
• 2 medium tomatoes, chopped
• 1 small punnet fresh chives, finely chopped
• 1 small bunch fresh coriander, finely chopped
• salt and pepper, to taste
• 8 corn tortillas
• 2 cups tomato pasta sauce with chunky tomato and herbs
• 1 cup grated dairy-free cheese
• 1 jalapeno pepper, sliced for serving

Method

1. Cook rice according to the package directions. Heat oil in a frying pan over medium heat and add onions. Cook for 3-5 minutes or until golden brown. Add beans, tomatoes, chives, coriander and season to taste. Cook for 10 minutes then stir in rice and let the mixture cool slightly.
2. Preheat oven to 180°C and grease a baking dish. Follow the package instructions to soften the tortillas. Place about 2 tablespoons of the rice mixture into each tortilla, roll up tightly and place into the prepared baking dish seam-side down. Repeat with the remaining tortillas and the filling. Pour the tomato sauce over the tortillas and sprinkle with cheese. Bake for 15 minutes or until golden brown and the cheese has melted. Serve warm garnished with fresh coriander and jalapeno peppers. Enjoy right away.

Nutrition Facts