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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!

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