In medium mixing bowl, combine crushed tomatoes, 1 tsp. cumin, cilantro and 1 tsp. salt. Mix until combined to form sauce for enchiladas. Pour into bowl and set aside.
In medium dutch oven or large sauce pan, heat 2T oil over medium heat. Saute onion 3 min. Add tomatoes with liquid, corn, carrots, 1 tsp. salt, pepper, and chipotle powder and sauté for several minutes, until vegetables have softened. Turn off heat and mix in cooked rice. Set aside.
Add flesh from 2 avocados, lime juice, 1 tsp. salt, agave syrup, 1 tsp. cumin and coconut milk to food processor and puree until smooth to form avocado crema. Spoon into bowl, cover and set aside.
In large non-stick skillet, cook tortillas according to package directions and stack. Grease 9X13 baking dish with 2T oil. Fill each tortilla with 1/3 c rice/vegetable mixture and roll up. Place seam side down in baking dish. Pour red sauce over enchiladas and drizzle with avocado crema. Bake @ 350F convection for 30 min. until bubbly and lightly golden. Let stand 5 - 10 min. before serving.
Serving
Suggestions
garnish with cilantro or chopped green onion if desired.
Originally Submitted
12/5/2013
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You can add this Vegan Breakfast Enchiladas w/Red Sauce recipe to your own private DesktopCookbook.