Enchiladas are a typical dish of Mexican cuisine that consists of filling corn or wheat tortillas, bathing them in spicy sauce and baking them on a tray. They are traditionally stuffed with meat, but I have cooked this vegetarian version without ingredients of animal origin, with rice and kidney beans (red beans). Also, if you follow this step-by-step recipe that I share, I will teach you how to make vegetarian Mexican enchiladas more quickly and without wasting time preparing the hot sauce.
Ingredients to make Vegetarian Enchiladas with Beans and Rice:
- 4 corn or wheat tortillas
- 2 cups of cooked rice (350 grams)
- 2 cups of cooked kidney beans
- 1 onion
- 2 cloves of garlic
- 1 cup sweet corn
- 1 stalk of celery
- 2 tablespoons of oil
- 2 cups of crushed tomato
- 2 tablespoons of brown sugar
- ½ teaspoon of salt
- 1 teaspoon sweet paprika
- 1 piece of seitan (small)
- 1 cup grated cheese (I use vegan cheese)
- 1 hot chili (optional)
How to make Vegetarian Enchiladas with Beans and Rice:
Chop the onion and garlic, cut the celery into slices and the seitan into small cubes. Heat the oil in a pot and fry the garlic and onion until the latter begins to turn transparent. Add the celery and tomato, salt, sugar, paprika and chili (optional) and cook for 5-7 minutes until the tomato is slightly cooked. Add the red beans, the corn and the seitan cubes and cook for another 20 minutes, stirring from time to time. Let rest a bit to continue with the recipe for vegetarian Mexican enchiladas.
Prepare a rectangular baking tray with high edges. Fill the tortillas by placing several tablespoons of cooked rice in the center of each one, 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 next to the other. To make your own tortillas, do not miss the recipe for Mexican corn tortillas.
And here comes the trick. Enchiladas are traditionally topped with a spicy sauce, but if you don’t have time to cook up a separate sauce, reserve any leftover bean sauce. For this we have purposely added more crushed tomato to the sauce. In this way, there are some exquisite beans with tomato and you have plenty of spicy sauce for the coverage.
When all the vegetarian enchiladas are placed on the tray, cover them with the rest of the cheese and pour over the reserved sauce. I have used the homemade vegan mozzarella cheese, very easy to make that I use in almost all my recipes.
Preheat the oven to 180ºC and bake the vegetarian enchiladas with beans and rice for about 20 minutes, or until the cheese melts well. They are ready to serve!
