Pickled Red Onions

  • 1 small red onion, thinly sliced
  • pickling spices (optional)
  • 1 cup apple cider vinegar
  • 1 tbsp maple syrup, or another sweetener
  • 1 tsp salt


  • 1 tbsp extra virgin olive oil
  • ½ yellow onion, chopped
  • 2 garlic cloves, minced
  • 14 oz can black beans, drained & rinsed
  • 1 tbsp cumin
  • ½ tbsp chili powder
  • ¼ cup water
  • 1 handful baby spinach, chopped
  • 14 oz red enchilada sauce
  • 6-8 corn tortillas

Cashew Cream Sauce

  • 1 cup cashews, soaked in hot water for an hour 
  • ½ cup water
  • ¼ cup nutritional yeast
  • 1 tbsp fresh lemon juice
  • 1 clove garlic
  • ½ tsp salt

To Serve

  • 8-10 grape tomatoes, chopped
  • 1 avocado, sliced
  • 1 bunch cilantro, washed & torn
  • 1 lime, washed & cut into eighths
  • pumpkin seeds, toasted

product used in the recipe

Organic Red Rice

  • 1

    Wash and bake sweet potato at 425°F for 40-50 mins.

  • 2

    Cook rice according to directions on package.

  • 3

    Tightly pack onions in an 8 oz mason jar. If using pickling spices, put those in bottom of jar.

  • 4

    In a small saucepan, bring apple cider vinegar, maple syrup and salt to a boil until salt has dissolved. Pour vinegar solution over onions and allow to cool. Once cooled, put lid on jar and place in refrigerator.

  • 5

    In a small saucepan, heat oil until shimmering. Add onion and sauté on medium-low heat until golden (~8-10 mins). Add garlic and sauté 1-2 mins more. ⁣

  • 6

    Add black beans to onions and garlic. Add cumin, chili powder and water. Simmer until water has evaporated and beans are soft.

  • 7

    Combine beans and rice, add spinach and sweet potato, mix to combine.

  • 8

    Combine ingredients for cashew cream sauce in a blender and blend until smooth.

  • 9

    Preheat oven to 350°F. Spread thin layer of enchilada sauce on bottom of shallow baking pan.

  • 10

    Add 2-3 spoonfuls of rice and bean mixture into center of each corn tortilla. Wrap each tortilla, with overlapped edges facing down. Continue until baking pan is full.

  • 11

    Add more enchilada sauce to the top and drizzle with cashew cream sauce. Bake at 350°F for 15-20 mins.

  • 12

    Serve with grape tomatoes, avocado, cilantro, lime wedges, pumpkin seeds, and pickled red onions.

product used in the recipe

Organic Red Rice

Instruction video