The enchiladas are a typical dish of the gastronomy of Mexico that consists of filling some corn or wheat tortillas, bathing them in spicy sauce and baking them in a tray. Traditionally they are filled with meat, but I have cooked this vegetarian version without ingredients of animal origin, with red rice and beans (red beans). In addition, if you follow this step step by step that I share in recipes, I will teach you how to make vegetarian Mexican enchiladas more quickly and without wasting time to prepare the spicy sauce.
| 🚻 2 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make vegetarian enchiladas with beans and rice: |
| 4 corn or wheat tortillas. 2 cups of crushed tomato 2 tablespoons of brown sugar. |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegetarian enchiladas with beans and rice:
1. Pica the onion and garlic, cut the celery into slices and the seitan in small dice.
2. Heat the oil in a pot and sauté the garlic and onion until the latter begins to get transparent. Add the celery and tomato, salt, sugar, paprika and chili (optional) and kitchen for 5-7 minutes until the tomato cook a little.
3. incorporates red beans, corn and dice of Seitán and cook about 20 minutes more removing from time to time. Let stand a little to continue with the recipe for vegetarian Mexican enchiladas.
4. Prepare a rectangular baking sheet with high edges. Fill the tortillas by placing in the center of each several tablespoons of cooked rice, several tablespoons of beans with seitan in tomato and a little cheese, which can be vegan. Close the tortillas as if they were fajitas and place them on the tray one stick to the other. To make your own tortillas, don miss the recipe for Mexican corn tortillas.
5. And here comes the trick. The enchiladas are traditionally covered with a spicy sauce, but if you do not have time to cook a separate sauce, reserve the excess bean sauce. For this we have added more crushed tomato to the sauce. In this way, there are some Jewish with exquisite tomatoes and you have plenty of spicy sauce for coverage.
6. When all vegetarian enchiladas are placed on the tray, cover them with the rest of the cheese and pour the sauce you reserved. I have used homemade vegan cheese style mozzarella, very easy to make I use almost in all my recipes. You can find the recipe in my recipe profiles or on my blog Target = _blank rel = NOFOLWVEGSPIRION.
7. Preheat the oven to 180 ºC and bake the vegetarian enchiladas of beans and rice about 20 minutes, or until the cheese is well melt. They are ready to serve!
