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Confetti Enchiladas

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Dinner [D]

Vegan [V]

 

Confetti Enchiladas

                                                                                      Bake time 30 minutes @ 425 

2 cups cooked brown rice

2 bell peppers chopped (red, orange, green, yellow- have fun!)

5-7 fresh mushrooms chopped

1 can of corn drained

1 can of black beans rinsed and drained

2 cloves of garlic minced

2 TBSP green chili sauce (more if you like a spicy kick)

Juice of 1 lime

Cream of chicken soup substitute (see recipe below)

8-10 whole wheat tortillas

 

DIRECTIONS

In a large bowl, combine cream of chicken soup substitute with green chili sauce. Mix together then take out 1/3 cup and set aside.

Next add all ingredients except the tortillas. Mix well.

Spray 9x13 pan with olive oil cooking spray. Place one tortilla in the pan, scoop two spoonfulls of mix into the center of the tortilla and roll up. Repeat process until all the mixture is gone.

Spoon the cream of chicken substitute and green chili mixture over the top. Spread evenly. Place in the oven. Bake at 425 for 25-30 minutes.  Serve with chopped avocado and tomatoes on top and with a green salad.

 

Cream of Chicken soup WHITE BEAN substitute

1 ¾ cup cool water

5 TBS white bean flour (dried white beans ground in wheat grinder- on coarse setting)

2 TBS Chicken or Faux-Chicken Seasoning (paste works great) (TO TASTE)

 

In a medium saucepan over medium high to high heat, bring all ingredients to a boil. Mixture will be thick in 2 minutes. Reduce heat and cook over medium for 2 more minutes- stirring constantly. Remove from heat, ready to use. This mixture can be refrigerated up to 1 week.

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