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 cheese sauce over the rice mixture. Bake for 30 minutes at 350°F. Top with green onions and hot sauce, and serve!
Also by Christina: Spicy Warm Lentil Salad
Vegan mexican recipes: Sweet Potato Tofu Quesadilla
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Photo: Christina Ramirez
