I have a confession. I love the Taco Bell Enchirito. Before I had to go dairy and gluten free, I used to order it with beans instead of meat. I’ve been missing it lately and when I saw this post with a photo that looks a lot like an enchirito, I knew that I could make a version that I can eat. (I also bought that wonderful cookbook, which is a fundraiser for Woodstock Farm Sanctuary.)
Here’s my recipe for Vegan, Gluten-Free, Corn-Free Enchiritos.
Brown Rice Tortillas
Refried Black Beans
Enchilada Sauce (I use the Frontera Red Enchilada Sauce)
Vegan Cheese (like Daiya or Ste Martaen – this is St Martaen in the photo above)
Chopped Sweet Onion
Sliced Black Olives
- Preheat oven to 350.
- Heat refried beans on the stovetop. Add a few tablespoons of the enchilada sauce to the beans.
- Pour half of remaining enchilada sauce in the bottom of a baking dish.
- Steam the brown rice tortillas (either stovetop with boiling water or wrap in a damp dishtowel and microwave for 15 seconds).
- Place the steamed tortilla in the baking dish so the back side is dipped in enchilada sauce. Fill with black beans and some chopped onion. Roll up like an enchilada, the outside will be coated with sauce.
- Repeat until the pan is filled or you have as many enchiladas as you’d like.
- Spoon and spread most of the remaining enchilada sauce over the enchiladas. Reserve a couple of tablespoons for sauce.
- Cover with vegan cheese.
- Bake for 30 minutes at 350 degrees or until cheese is melted (if Daiya) or sauce is bubbling. Don’t let it burn or brown.
- Top with a drizzle of the reserved sauce, chopped sweet onions and sliced black olives.