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.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 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
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!
Also by Christina: Spicy Warm Lentil Salad
Vegan mexican recipes: Sweet Potato Tofu Quesadilla
__
Photo: Christina Ramirez
