And the winner is…

It’s time for my first shout out! Thanks to my Instagram follower, @bitchpeas614, these scrumptious enchiladas finally have a name. I now introduce to you, Fiesta Enchiladas with Jalapeno Crema!

enchiladas 2

There were several great entries, but I feel like Fiesta Enchiladas with Jalapeno Crema really encompassed what these babies were.

I rarely go to a Tex-Mex restaurant and order enchiladas. Mainly because I’m not a fan of corn tortillas. But suddenly I was craving creamy, spicy enchiladas.

These enchiladas are filling, yet healthy, and hit that creamy spot you might be missing with a vegan diet. Be sure to subscribe to my blog for more recipes!

baked enchiladas

Fiesta Enchiladas with Jalapeno Crema

Ingredients:

  • 1/2 cup black beans
  • 1/2 cup corn
  • 1/2 cup cooked rice
  • 2 cloves garlic, minced
  • 1/8 cup cilantro
  • 1 tsp onion powder
  • 1/4 tsp chipotle chili powder
  • 1/2 tsp salt
  • 10 corn tortillas
  • 3/4 cup vegan shredded cheese

Sauce

  • 8 oz vegan sour cream
  • 2 medium sized jalapenos, chopped
  • 1/8 cup cilantro
  • 2 cloves garlic, chopped
  • 1/2 tsp onion powderr
  • 1/8 tsp dill weed
  • 3 tbsp vegetable broth
  • 1/2 tsp lime juice

Directions:

  1. Pre-heat oven to 400 degrees.
  2. Mix together black beans, corn, rice, first two cloves of garlic, 1 tsp onion powder, 1/8 cup of cilantro, chipotle chili powder, and salt.
  3. Lay out 1 tortilla. Sprinkle with about 1-2 tsp of cheese. Lay out 1/4 cup of bean/corn/rice mixture. Top with about 1-2 tsp of cheese. Roll tortilla until closed and place in a 9 x 13 deep baking dish. Repeat for the other 9 tortillas.
  4. Place all sauce ingredients into a high powered blender. Quickly pulse until all ingredients are well blended, about 15 times.
  5. Pour sauce over enchiladas. Sprinkle with extra cheese if desired.
  6. Bake in oven for 20 minutes, or until sauce begins to bubble and edges brown slightly.
  7. Serve immediately, topped with pico de gallo if desired.

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