Mexican

Sherry's Vegan Enchiladas is for Dinner.

Sherry's Vegan Enchiladas takes 30 minutes to prepare.

Sherry's Vegan Enchiladas takes 60 minutes to cook.

Sherry's Vegan Enchiladas makes 8 servings.

The ingredients for Sherry's Vegan Enchiladas are:

14 6 inch tortillas
1/4 C. Wild Rice
1/4 C. Brown rice
1 tsp olive oil
2 oz red wine
1 clove Garlic diced
1/2 small Onion diced
1 Jalapeno Pepper, seeds removed and diced
1/2 Med. Yellow Bell Pepper, seeds removed and diced
1 -16oz can Diced Tomatos (do not drain)
1 - 16 oz can black beans (rinsed)
1.5 cup chopped Kale
1 bottle Salsa Verde Green Sauce

Here is how you make Sherry's Vegan Enchiladas:

Put 1/4 cup wild rice and 1/4 cup brown rice in pot with 1 cup H2O. Bring to a boil and then simmer for 30 to 40 minutes. Meanwhile, cut onion and peppers (and garlic - reserve garlic til later). Saute in 1 tsp of evoo until just starting to brown. Add 1/4 cup red wine to deglaze the pan and add diced garlic. Cook 1 or 2 minutes and turn off to cool. When rice is done add tomatoes and black beans. Stir and then add onions and pepper mixture. Spray 11 x 17 pan with spray pam. Preheat oven to 350. stick a couple corn tortillas in the oven at a time. Fill Corn tortillas with rice mixture and roll so that the corners touch. Put tortilla corner side down. Roll all the tortillas this way. Don't be afraid to put them close together. Once you have filled up the pan. Cover the whole pan with the Salsa Verde Green sauce. Put in the over for 30 minutes. Should be hot and bubbly. Truly amazing dish. Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user MADWSL.

The nutritional information for Sherry's Vegan Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 240.2

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 456.5 mg
• Total Carbs: 42.3 g
• Dietary Fiber: 6.5 g
• Protein: 6.3 g

Sherry's Vegan Enchiladas is Mexican cuisine.

The dietary needs meet for Sherry's Vegan Enchiladas is Vegan