For 30 years, I have been vegetarian and mostly vegan. I've learned to create tasty vegan recipes to appeal to my family of seven.
The One-Dish Dinner Burrito Becomes an Enchilada
Renee is a single mom with a demanding career who wants to feed her children healthy, home-cooked meals. She and I both commented on the bland taste of the Taco Bell 7-Layer Burrito. We like the idea of a burrito that offers beans, rice, and vegetables and doesn't drip or fall apart when you try to eat it.
We decided to improve on this concept by spicing up the sauce and beans, adding corn, and separating the hot from the cold veggies. Basically, we unwrapped the lettuce, avocado, tomato, and sour cream and added them on top of the burrito. We made the perfect, flavorful, 7-layer burrito dinner—in enchilada form. You should try it!
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- 1 (15-ounce) can tomatoes, crushed
- 4 tablespoons chili powder
- 2 tablespoons tomato paste
- 3 teaspoons garlic, minced, dry
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon cumin, ground
- 2 cups brown rice, cooked in vegetable broth
- 1 (15-ounce) can refried beans, vegan
- 1 cup corn, frozen
- 2/3 cup salsa, chunky
- 1 teaspoon cilantro, dry
- 1 (8-ounce) package cheese, shredded, vegan
- 6 tortillas, burrito size
- 6 tablespoons sour cream, vegan (like Tofutti)
- 1 avocado, thinly sliced
- 2 tomatoes, diced
- Preheat oven to 350°F. Spray a 9x13-inch baking pan with a cooking spray.
- In a medium bowl, mix crushed tomatoes, 3 tablespoons chili powder, 2 tablespoons tomato paste, 2 teaspoons garlic, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon cumin. Add 2 to 4 tablespoons water as needed to make a smooth sauce.
- In a large frying pan, over medium heat, warm the salsa; stir in the refried beans; stir in the corn and rice. Add 1 tablespoon chili powder, 1 teaspoon garlic, 1 teaspoon dry cilantro, and 1/2 teaspoon salt. Stir until warm.
- Divide the bean mixture onto the 6 tortillas. Top with a tablespoon of sauce and sprinkle with some vegan cheese. Roll each tortilla and place, seam down, into the baking pan. Evenly distribute the remaining sauce over the enchiladas and sprinkle with the remaining vegan cheese.
- Cover the pan with aluminum foil and bake for 25 minutes. Remove from the oven and remove the foil. Return to the oven for an additional 10 minutes. Remove from the oven and let cool a few minutes before plating.
- Place each enchilada on a plate and top with lettuce, diced tomatoes, avocado slices, and 1 tablespoon of vegan sour cream. Serve.
How to Make the Sauce
How to Make the Enchilada Filling
Each enchilada is approximately 572 calories.