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Quick Vegetarian Enchiladas

Tori Wesszer
  • 45 minutes
  • Serves 4

INGREDIENTS

8

corn tortillas

1 1/2 cups

cooked brown rice

1 cup

canned black beans (rinsed and drained)

1 cup

corn (drained (canned or frozen))

1/2 tsp

cumin

salt

2

packages Frontera Enchilada sauce*

2 cups

grated Grass Roots Dairy Jalapeno Gouda** (divided)

1

ripe avocado (diced)

thinly sliced fresh jalapenos (optional)

sour cream or plain Greek yogurt for serving

1

quartered lime for serving

1/2 cup

chopped cilantro for serving