Serves: 2
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPUqG2mFpwqd3SLnxfN-Q_nrBb8sYsJ58d6d3Nljwsde69xrs7iQgm4A5zPxBVC3b0pUScrPfnMV6QlOD0jJWkpAyxG2APPd3L_LFzZqjAGoYWkVxoWowS9cc-16tP0Mg5V4d44qqaRE/s320/ENCHILADAS.jpg)
Ingredients:
- 8 Corn Tortillas
- 1 15 oz can Vegan Fat Free Refried Beans
- 1 2.25 oz can slice Black Olives (rinsed & drained)
- 1/4 cup Vegan Cheddar Cheese (optional)
- 16 oz Enchilada Sauce
- 6 cups Leafy Greens (chopped)
Directions:
- Preheat oven to 400 degrees
- Warm Tortillas in the microwave for 15-20 seconds to make rolling easier
- Pour a thin layer of Enchilada Sauce in a 2 quart glass cooking dish
- Gently spread Refried Beans onto each Tortilla
- Roll & place seam side down onto Sauce
- Once all are rolled, generously top with Enchilada Sauce
- Sprinkle with Cheese & Black Olives
- Cover with tin foil & cook for 20 minutes
- Cover each plate with 3 cups of Greens & top with 4 Enchiladas
Hoff Thoughts: My go-to vegan cheese is Daiya, dairy-free Cheddar Style Shreds. Serve with Hoff's Guac or some home-made vegan Sour Cream.
No comments:
Post a Comment