Ingredients

• 3 cups cooked brown rice
• 1/4 cup green onions, diced
• 1 can black beans, drained
• 1 big bunch of kale and/or collards, chopped
• 3 tablespoons vegenaise
• 4 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 2 tablespoons jerk seasoning
• 1 pinch salt
• 2 teaspoons cayenne pepper
• 2 14 oz cans enchilada sauce
• 6 corn tortillas

Directions

1. Put the kale and/or collard greens in a pot with some water to steam for about 15 mins, or until just tender.
2. While the greens are cooking, toast each tortilla for a few mins on each side in a skillet
3. Preheat oven to 350
4. In a big bowl, mix together the rice, beans, green onions, vegenaise, nutritional yeast, lemon juice, cayenne, salt, and jerk seasoning. Make sure all ingredients are combined.
5. When greens are ready, drain well and add to the bowl, and mix well to combine with the other ingredients
6. Fill each tortilla with the rice/beans/greens filling and fold it burrito-style, placing each one into a 11x13 pan (don
7. Pour the enchilada sauce evenly over the tortillas
8. Place pan in center of the oven, and let it bake for about 20-25 minutes or until hot and bubbly
9. Let stand for 5 minutes before serving