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Refried Bean Enchiladas [Vegan, Gluten-Free]

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Just because you're on a budget doesn't mean that you have to skimp on flavor. These simple refried bean enchiladas are packed with refried beans (which you can make oil-free), tangy black olives, and green salsa, then covered with spicy sauce and baked until warm and bubbly. They're served with a simple side of rice seasoned with cilantro and summer squash.

Refried Bean Enchiladas [Vegan, Gluten-Free]

Calories

584

Serves

2

Cook Time

15

Ingredients

Preparation

  1. Cook rice. After rice is cooked, add 1 teaspoon oil, salt, and chopped cilantro.
  2. Cook yellow squash and zucchini using your method of choice.
  3. Divide 1/2 a can of refried beans between two flour tortillas. Add green salsa and sliced olives to the beans. Roll tortillas and coat with enchilada sauce. Bake 15 minutes at 375°F.
  4. Once enchiladas are cooked top with hot sauce and pico de gallo. Plate with rice and vegetables.

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AUTHOR & RECIPE DETAILS


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Budget-friendly bites that make plant-based snacking fun. Melanie and Mark Sorrentino are the cheap suckers behind Rich Bitch Cooking Blog. Together they've trainhopped, tattoo'd their wedding rings on their fingers then moved into a 150 sqft home in the woods with no plumbing for a year. They entertain all ways to eat cheap vegan meals. Each recipe is simplified to the point of no return. These rebels do what they want including eating the best meals in the galaxy.


 

 

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