Hi guys! Today I wanted to share another recipe from my Green Girl At Home Ebook, which is made up of 12 easy plant based and gluten-free meals for beginners. Get ready for my Vegan Siete Enchiladas. This dish uses a lot of the products from the brand Siete. It is a relatively quick, hearty dish that will last you a few days worth of meals! Siete is a 100% gluten-free brand and makes delicious tortillas, chips, sauces, dips, and seasonings. You can find Siete online at their website, in major grocery stores like Whole Foods, on Thrive Market, and on Amazon. This is not any sort of promo, I just truly am obsessed with their food ha!
Vegan Siete Enchiladas
I came up with this recipe when my husband and I were living in LA and going to a vegan mexican food restaurant called Gracias Madre in West Hollywood almost every weekend. If you ever get the chance you have GOT to have a meal there! But I digress. Needless to say I got on a major mexican food kick and wanted to create something simple that I could whip up for a weeknight dinner. I also wanted it to be easy enough to do in our tiny and outdated kitchen. At the time I didn’t have a lot of space or time to cook so if I could make this, I truly believe anyone can!
I have found that this dish is perfect to serve when hosting parties, having family or friends over for dinner, or even to meal prep for the week on a low key, chill Sunday. In my experience, even non-vegans (like my husband!) seem to love it. It usually lasts for a few days between 2 people and is great to keep frozen for nights when you just have no time to prep dinner. So, let’s get to the recipe.
How To Make Vegan Siete Enchiladas
Details
4-6 servings
20-30 minutes
25 minutes
Print
Ingredients
A whole package of Siete brand tortillas (I recommend the almond flour ones for this dish)
Siete enchilada sauce (I prefer the red vs the green here but either will work!)
1 cup Sprouted brown rice
One can of Black beans
One box of spinach
2-3 Roma tomatoes
1 small box of portobello or white mushrooms
1 White Onion
1 Bunch of Cilantro
1 Avocado
Cumin and Chili Powder OR Siete Taco Seasoning packet (mild or spicy)
Avocado oil
Vegan Shredded Cheese (optional)
Celtic sea salt
Directions
- Heat oven to 350 degrees.
- Start by cooking 1-2 cups brown rice (can use frozen brown rice or shelf stable.)
- Chop mushrooms and 1 onion into small pieces. Take out a new pan and add mushrooms, onion, and a little avocado oil. Cook on low for a few minutes, stirring frequently.
- Take out can of black beans and rinse with water. Add beans to pan with mushrooms and onion.
- Chop 2-3 roma tomatoes. Add to pan.
- Cook all in pan on low for about 10 minutes until soft to taste.
- Add a few handfuls of spinach to wilt in the last few minutes.
- Add as much rice as you can fit to the pan and mix all ingredients together.
- Take out baking/casserole dish. Scoop small amount of pan mixture (mushroom, rice, tomato, etc) into tortilla. Fold tortilla up and place the folded side face down into baking/casserole dish.
- Repeat until you reach the edge of the dish and it is full of folded tortillas.
- Fill open sides of baking dish with any leftover rice/beans pan mixture.
- Evenly pour full jar of Siete enchilada sauce on top of folded tortillas into baking dish.
- Top with a layer of nutritional yeast.
- Place baking dish that has the enchiladas in the oven and cook for about 25 minutes.
- Once done, top with chopped cilantro and if desired, vegan shredded cheese to serve!
Now, let’s chat about a few tips for this recipe. There are a lot of substitutions to make this dish your own way. First up is the choice of tortillas. If you do not have a sensitivity to gluten, you can certainly use any wheat or flour tortilla of choice. And when it comes to the contents of the filling mixture, you can add or remove ingredients as you like. Maybe you want to add marinated tofu or if you’re non-vegan, grass fed taco meat. For example, sometimes I adjust the filling to include different veggies or cauliflower rice. Usually it’s just based on whatever I have available in the fridge!
You can also change up the seasonings, enchilada sauce, and toppings.
If you don’t have the Siete brand taco seasoning packet on hand, you can use different seasonings. I recommend cumin, chili powder, and even paprika to taste. When it comes to the enchilada sauce, I prefer the Siete brand again. It has super clean, organic ingredients and it is vegan-friendly. I also love the convenience of having the sauce already made. It is one of the main things that allows this meal to be quickly prepared! However, there are some great homemade recipes too, like this enchilada sauce from Oh She Glows vegan food blog.
Now when it comes to finishing toppings, I recommend cilantro and vegan shredded cheese if desired. A few good brands of vegan cheese you could use are SoDelicious and Miyokos. I also LOVE adding avocado slices or guacamole along with hot sauces. Some stellar brands are Siete (again), Yellowbird, or the classic Cholula. So as you can see, this meal is extremely customizable!
Ok, let me know in the comments if you guys have any questions. I’d also love to know what other types of recipes you want to see! Until next time,
XOXO – Dani
Hi! Thanks for the receipe. do you do anythign to the siete tortiallas prior to rolling and placing in the dish — when i use corn tortiallas, i soften them first in the microwave with butter…
Hi Shelby! I have found that no other prep is needed with this brand of tortillas since the types of flours they use (cashew, almond, etc) creates a really soft texture already! 🙂