June 2, 2008 at 8:10 pm 2 comments

It’s a great evening when enchiladas are for dinner!

(serves 2-4)

1 can black beans
1 can refried beans
1 can enchilada sauce
1/4 cup of onion
1/2 cup of rice
1-2 cloves of garlic
1/2 cup vegan cheddar cheese
few Tbs of vegan cream cheese
Tbs of taco seasoning
salt & pepper, olive oil
These enchiladas are filled with black beans, refried beans, rice, cream & vegan cheddar cheese. This was such a fast dinner to prepare. First, I sauteed garlic & onion and added a can of black beans to the pan. I also sauteed a can of refried beans in another pan. Add taco seasoning, salt & pepper to the beans. In each tortilla, start by putting a small amount of cream & cheddar cheese, then a few spoonfuls of refried & black beans & rice. Fold each tortilla together and place each one side by side into a slightly oiled pan. To the dish, add one can of enchilada sauce and shred cheddar cheese over top. I didn’t have any side dishes b/c I pretty much stuffed the enchiladas with everything! Bake on 350˚ for about 15-20 mins til the enchiladas are bubbly!

Entry filed under: dinner, recipes, veggies. Tags: .

stuffed portobellos pancakes

2 Comments Add your own

  • 1. Cassie  |  June 3, 2008 at 9:17 am

    Oh man! Yours look so juicy and wonderful!

  • 2. melissa  |  June 3, 2008 at 12:53 pm

    Thanks! I should have cut it open to show the inside…


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

daily veggie

a vegetarian food blog * all images © Copyright 2008-12 dailyveggie. All rights reserved. *
June 2008
« May   Jul »


%d bloggers like this: