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Plant based Enchiladas with Queso Sauce

Ingredients: For the filling

1 package corn tortillas

2 cups cooked rice (we add 2 Tbsp. Bittersweet Herb Farm Garden Harvest Seasoning to the rice while cooking)

1/2 can black beans

1 small onion sautéed

Ingredients: For the Queso Sauce 

1 cup raw cashews (you can soak in water them for about 2 hours if preferred.  Drain before using.)

3/4-1 cup hot water

1 Tbsp. Bittersweet Herb Farm New England Barbecue Seasoning (or any Bittersweet Herb Farm Seasoning of your choice.)

2 Tbsp. nutritional yeast

Directions: For the filling

In a large bowl add the rice, beans, and sautéed onion.  Heat one tortilla at a time according to package directions.  Place approximately 2-3 Tbsp. filling in the heated tortilla and roll.  Place fold side down in a greased casserole dish.  Continue until the desired amount is made.  Heat in a 350-degree oven for 12-15 minutes.

Directions: For the Queso Sauce

In a blender add cashews, hot water, nutritional yeast, and Bittersweet Herb Farm New England Barbecue Seasoning.  Blend until smooth.  Pour over cooked tortillas.  Enjoy!

To watch the full video click on the link below:

https://www.facebook.com/BittersweetHerbFarm/videos/461001208128155

 


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