Vegan Enchiladas

    Hello!!!! I have been away from my blog for a while, life got busy, BUT am dying to return to making regular posts of new, creative, seasonal dishes.  I hope you all enjoy the recipes and please feel free to feedback and be sure to follow me using the button in the upper right corner!
    This is a recipe that takes a little more cook time but leaves you with amazing leftovers!  The salsa I used to top my enchiladas was a verde salsa my mother made from tomatillos she grew, though the enchiladas can be made with other pre-made sauces found in the grocery store.  Other ingredients are:

• 1 Onion
• 2-4 Tbsp. Olive Oil
• 2 Cup Mushrooms
• 3 Bell Peppers (1 red, 1 yellow, 1 orange)
• 2 Cups Spinach
• Vegan Cheese
• Corn Tortillas
• Enchilada Sauce
• Salsa
• Tofu Sour Creme
• 1 Cup Brown Rice

    Start by preheating the oven to 400 degrees and oiling a glass 9X13 pan, laying corn tortillas flat at the bottom covering it completely.  Then wash and chop up the produce. Make the brown rice according to the instruction on the back of the bag. Heat up a sauté pan on medium-high heat with the olive oil and put in the onions.  Once the onion starts to smell and brown, add in the peppers.  After about 3-5 minutes, add in the softer produce: mushrooms and spinach.  Add salt and pepper and let it cook for another 5-10 minutes.  

    Once the produce is done cooking, put it into the glass pan, covering the corn tortillas.  Add in the vegan cheese to taste.  Then cover the top with another layer of corn tortillas.  Top it all off with the enchilada sauce and a sprinkling of vegan cheese.  Put it in the oven for about 20 minutes, the edges will brown slightly and it will start to smell very good! 

     Take out and let cool. Cut up and serve by topping it with some salsa and tofu sour cream.  

     

I hope you all enjoyed this recipe!!! Feel free to leave comments and questions in the comment section and be sure to follow me using the button in the top right corner! :)