Easy Plant-Based Enchiladas (sos-free)

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Easy Plant-Based Enchiladas (sos-free)
By: The Jaroudi Family

Ingredients:
Enchiladas Sauce
4 cups of vegetable broth
¼ cup arrowroot powder (or corn starch/tapioca starch)
¼ cup tomato paste
1 cup roasted red bell pepper
1 tbsp white miso paste
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tsp oregano
Dash of black pepper

Enchilada Filling
1 – 15 oz can of black beans (rinsed and drained)
1 – 15 oz can of kidney beans (rinsed and drained)
1 cup cooked whole grain (we like oat groats, bulgur wheat, farro)
2 cups cauliflower rice

10 corn tortillas

Directions:
Preheat oven to 400 degrees

In a high-speed blender mix together all of the enchilada sauce ingredients. Blend until smooth.
Set enchilada sauce on the side.

Blend half of the beans in a high-speed blender until a refried bean texture.

Mix the whole grain, cauliflower rice, and remainder of the whole beans in a large bowl.

In a large casserole pan add ½ cup of enchilada sauce to the bottom.

Assemble the enchiladas – spread the bean mixture to corn tortillas and add a bit of the enchilada filling.

Roll and place seam side down. Keep going till all enchiladas are added to the casserole dish.

Pour ½ of the enchilada sauce down the middle.

Bake for 25 minutes covered. *For a crispier enchilada uncover and bake for an additional 10 minutes.

After baking serve with leftover enchilada sauce. You can thicken the remaining sauce by whisking in a small pot on medium-high heat for around 4 minutes (or until sauce thickens).
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