FREE SHIPPING ON ORDERS $59+

 Store Locator

Ingredients

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

Enchiladas

  • 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

More ideas

Savannah Red Rice with Andouille Sausage

Make

Tortilla Soup with Red Rice

Make

Red Rice Taco Bowl

Make