Dad’s Favorite Enchiladas
I’m not sure what it is about family dinner night or cooking for friends that I enjoy most. Maybe it’s the energy of people laughing or sharing their daily lives that feels so good. Maybe, It’s the smell of food wafting from the oven or the scents pluming from the grill. Maybe, It’s the love that surrounds the room making it feel safe, comfortable and full of togetherness.
At the end of the day, it doesn’t matter what makes those moments tick so beautifully together. It’s the fact that for those moments in time, we are together and can share a meal that was made with love.
This recipe is one of my dad’s favorites (hence the name). Anytime, I’m cooking, this is by far his most requested recipe. He turned 85 years young this year and guess what he wanted for dinner? Yep, enchiladas. This is by no means a “traditional” enchilada recipe but it’s mine and my family loves it. I hope yours does too!
***This recipe can easily be adapted for non-vegans/vegetarians. The only thing you will change is the cheese. -Enjoy
This dish can easily be adapted based on what veggies you have around. I do use frozen rice for this recipe as I like the convenience. However, I have also made my own and used that. If you are making your own rice, let it cool down before assembling the recipe.
Dad’s Favorite Enchiladas
Equipment
- 10×15 Pyrex Bakeware Rectangular Baking Dish
Ingredients
- 1 can Pinto Beans
- 1 Can Black Beans
- 1 Can Refried Beans
- 2 Cups Rice
- 1/2 Onion Diced
- 1 Handful Spinach chopped
- 6-8 Organic Flour Tortillas
- 1/2 Cup Roasted Corn (optional)
- 1 Clove Garlic
- 1/2 Cup Zucchini Small Dice (optional)
- 2 Tsp Chili Powder
- 1 Tsp Cumin
- 1/2 Lime juice
- 3 Drops Liquid Smoke (optional)
- 1 Cup Red Salsa (I used Pace) any will work
- 1 Cup Salsa Verde (I used Herdez) any will work
- 1-2 Cups Cheese (vegan optional)
Instructions
- Preheat oven to 350
- Drain and rinse beans
- Dice onion
- Mince garlic
- In a large bowl add, rice, black and pinto beans, corn, spinach, zucchini, chili powder, cumin, liquid smoke, onion, garlic and lime juice. Mix all the ingredients together. Set aside
- In a blender add 1 cup of the red salsa and 1 cup salsa Verde. Mix on medium high for 15-20 seconds.
- Add 1 cup of the salsa mix on the bottom of a 10×15 serving dish
- Put a spoonful of refried beans on a tortilla
- Add a large spoonful of bean, rice and veggie mixture roll the tortilla and place seam side down.
- Continue this process filling all the tortillas.
- Top with the remaining salsa mixture making sure edges are covered. Add any extra veggies that are left to the top of the enchiladas. Place in the oven on 350 and cook for 30 minutes. Once time is up remove from the oven add cheese cover with aluminum foil and cook another 10 minutes.
- Remove from the oven and serve with your favorite sides.