Spicy Vegan Enchiladas

 

12 whole wheat tortillas

1 cup dry pinto beans, soaked over night

2 cups cooked brown rice

2 cups vegetable broth

1 cup water

1 yellow bell pepper, sliced

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 cup tomatoes, chopped

1 cup frozen organic corn

1/2 cup yellow onion, chopped

1/2 cup green onions, chopped

1/2 cup red onion, chopped

2 tbsp fresh cilantro, minced

2 cayenne peppers, minced

2 tbsp olive oil

1/2 tsp sea salt

Dash of black pepper

• In a medium saucepan, bring vegetable broth, water and pinto beans to a boil
• Once boiling, add yellow onion, cilantro, salt and pepper, reduce to low and simmer for 2 hours, partially covered
• Let cool for at least 30 minutes after the beans are fully cooked
• In a frying pan over medium heat, cook cayenne pepper in olive oil for 1 minute
• Add all 3 bell pepper slices and cook for 7 minutes
• Add frozen corn and cook for an additional 3 minutes
• When cooked remove from heat and mix thoroughly with the beans, rice and all other vegetables
• Add about 2/3 cup mixture into each tortilla and roll up, seam side down, into a greased baking sheet (all 12 tortillas should fit in a 13 X 9 pan)
• Top with “cheese sauce” from our previous recipes and bake, uncovered, at 400 degrees for 25 minutes