Vegan & Gluten Free Salsa Verde Enchiladas

This post may contain affiliate links. Read my full disclosure here.

For as long as I can remember Mexican dishes have been my weakness. I could seriously eat Mexican cuisine every single day. This delicious and mildly spicy vegan and gluten free enchilada recipe is perfect for busy families. I guarantee this recipe will have you and your family coming back for seconds! 

Ingredients needed

• Rice: Feel free to use any kind you would like. I like to use organic long grain white rice. I typically make my rice and beans in the instant pot beforehand. You could even make it days before if you like to meal plan to streamline your busy weeknights.
• Black Beans: Rinsed and drained. 
• Vegan Mexican or cheddar style shreds: 
• Jars of Salsa Verde: Or a homemade salsa verde works also!
• Gluten free and Vegan Tortillas
• Onion powder
• Pepper
• Salt

How to Make Salsa Verde Enchiladas

The first step is to precook your rice and beans. My favorite way is to use my instant pot. Seriously if you don’t already have a pressure cooker, I highly suggest you look into purchasing one. It helps streamline so many of our meals. Spray the liner of your instant pot with cooking oil. Add in 2 cups of white rice (rinsed and drained), 3 cups of water, 2 cans of black beans (rinsed and drained), 1 tsp onion powder and lastly a pinch of salt and pepper. Then you’ll set your instant pot on rice mode.  Once it’s done and it beeps, let it continue to sit for an additional 10 minutes.  After 10 minutes you can carefully release any pressure left into the instant pot by turning the valve (again CAREFULLY). You can also cook your rice on the stovetop per package instructions as well.  Pour in 1 jar of salsa verde into your rice and bean mixture and stir. You’ll want to spray a 9 x 13 pan with cooking spray.  Next, you’ll scoop about 1/2 cup rice and bean mixture into your tortillas and roll. Place the filled tortillas seam side down into dish and continue until all tortillas are used.  Pour 1 jar of salsa verde on top of filled enchiladas and top with vegan shredded cheese. Let bake at 350 F for 20-25 minutes. Let your enchiladas cool for an additional 10 minutes. Feel free to add chopped avocado and/or lettuce shreds on top. You could even add a dallop of vegan sour cream if you wish. The possibilities are endless. Serve and enjoy!

Looking for other Mexican inspired dishes? Check out these delicious recipes!

• Spaghetti squash taco bake
• Lentil tacos
• Taco lasagna
• Mexican lasagna

Vegan and Gluten Free Salsa Verde Enchiladas

Print Recipe Pin Recipe

Equipment

• Pressure Cooker

Ingredients

  

• 2 cups uncooked long grain white rice
• 3 cups water
• 16 oz. salsa
• (2) 15 oz. black beans canned-rinsed and drained
• dash  salt and pepper
• 8 oz. vegan cheddar or mexican style shreds
• 2 packs gluten free and vegan tortillas
• chopped avocado
• vegan sour cream
• shredded lettuce

Instructions

 

• Preheat oven to 350 F
• Spray instant pot liner with cooking oil.
• Rinse and drain white rice as well as 2 cans of black beans and pour into instant pot with water. 
• Stir together rice and beans and add onion powder, salt, and pepper.
• Once instant pot beeps. Continue to let rice and beans sit for an additional 10 minutes. 
• Carefully release any excess pressure in instant pot by releasing the valve.
• Stir in 1 jar of salsa verde.
• Spray 9 x 13 dish with cooking spray. 
• Scoop rice and bean mixture into tortillas.
• Fold and put tortilla seam side down in pan. 
• Continue until all tortillas are used and/ or pan in full.
• Pour additional salsa verde jar on top of enchiladas.
• Top with vegan Mexican shreds 
• Bake for 20-25 minutes.
• Let cool for 5 minutes and serve. Enjoy!