Vegan Mexican Recipes: Cheezy Enchilada Bake

May 14, 2015
Truthfully, I was craving enchiladas, but wanted something a tad lighter. I didn't have any vegan cheese on hand, but wanted something "cheezy." I had tahini though, and suspected that with the right spices, it would totally satisfy my craving--and IT DID. The recipe is SUPER simple but truly beautiful and filling. My trusty taste-testing boyfriend has said it's his new favorite.
Vegan Mexican Recipes: Cheezy Enchilada Bake

Vegan Mexican Recipes: Cheezy Enchilada Bake

Recipe Type: Hearty Entrees
utensils YIELDS 4 servings
clock PREP TIME
clock COOK TIME
clock TOTAL TIME
herb graphic for recipe card
  • 1 cup uncooked brown rice (or 3 cups cooked)
  • 1/2 cup green onions, chopped
  • 1 can black beans, rinsed and drained
  • 1 can corn
  • 2-3 cloves garlic, chopped
  • 1 can green chilis
  • 1 red bell pepper, chopped
  • 1 can enchilada sauce
  • 2 tbsp tahini
  • 1 tbsp nutritional yeast
  • 1 tsp mustard
  • 1/4 cup unsweetened non dairy milk
  • to taste cumin
  • to taste paprika
  • to taste garlic powder
  • to taste red pepper flakes
  • 1 cup uncooked brown rice (or 3 cups cooked)
  • 1/2 cup green onions, chopped
  • 1 can black beans, rinsed and drained
  • 1 can corn
  • 2-3 cloves garlic, chopped
  • 1 can green chilis
  • 1 red bell pepper, chopped
  • 1 can enchilada sauce
  • 2 tbsp tahini
  • 1 tbsp nutritional yeast
  • 1 tsp mustard
  • 1/4 cup unsweetened non dairy milk
  • to taste cumin
  • to taste paprika
  • to taste garlic powder
  • to taste red pepper flakes
tomato
        graphic for recipe card

Directions

1. Wash and chop all veggies. Cook brown rice. Preheat oven to 350 F.
2. Combine black beans, corn, green chilis, green onions*, red bell pepper, garlic, rice, and enchilada sauce in a large bowl. Stir until the sauce is evenly distributed. Transfer to an oven-safe 9 x 13 baking dish.
* use the white part of the green onions in the casserole, and top with the green.
3. Combine tahini, nutritional yeast, mustard, soy milk, and spices in a bowl. Whisk until sauce is a thin, creamy texture.
4. Pour tahini cheee sauce over rice- mixture. Bake for 30 minutes at 350. Top with green onions and hot sauce, and serve!

Get more like this–sign up for our newsletter for exclusive inspirational content!
Also by Christina: Spicy Warm Lentil Salad
Vegan mexican recipes: Sweet Potato Tofu Quesadilla

__
Photo: Christina Ramirez


Avatar
Christina credits adopting the vegan lifestyle as the single most profound shift in her life. She went on Weight Watchers for the first time in 7th grade; she struggled with eating habits and weight issues until college, when she finally decided to take her health seriously. Veganism has helped Christina maintain a healthy body weight and achieve peace with her body. She believes veganism is what led her to become the energetic, go-getter, healthy, holistic person. Follow Christina on Pinterest @vegannugget and Instagram @christinaramireznyc.

JOIN THE CONVERSATION

always stay inspired!