Rice: Boil 2 cups of water. Add 1 cup of rice and whisk in the No Chicken Bouillon. Cover and simmer for 20 minutes. After 20 minutes, add the green chilis and turn the heat off and set aside. 

Make the Roasted Red Pepper Cheese Sauce. You'll need cashews for this recipe so boil cashews for 15-20 minutes, if you don't have any soaking. 

While the rice is cooking, make the enchilada sauce. In a sauce pan on medium heat, add 2 tbsps oil. Add flour and stir until no raw flour is visible. Then, mix in tomato paste and spices. Stir until fragrant, just a few minutes. Whisk in vegetable stock and salt. Simmer for 10 minutes. After 10 minutes, turn off heat and set aside. 

Beans + "Beef": Add a little bit of oil to pan on medium heat, sauté beef crumbles for a few moments. Remove from pan and set aside. Add a little more oil to the pan and add pinto beans, tomato paste, spices, and salt. Smash your beans with the back of the wooden spatula to make re-fried beans. Keeping some whole, if you'd like. Add the water and simmer until absorbed. This will take 5-10 minutes. Add the beefless crumbles to the beans along with the lime juice, ¼ cup of the enchilada sauce, and chopped jalapeños. Turn off heat. 

Pre-heat oven to 375F

Once all of that has been completed, we can start assembling. Add ¼ cup of the enchilada sauce to the bottom of an oven safe pan and spread evenly. I used 6 burrito style tortillas but you can use smaller flour ones or corn. For the large tortillas, I used ½ cup of rice, 3-4 large spoonfuls of bean mixture, and a healthy drizzle of the vegan cheese sauce. Roll up tightly and place in dish, fold side down. 

Once all your tortillas are filled and in the baking dish pour the remaining enchilada sauce over the top. If it has thickened, add a splash of water. 

Bake for 25 minutes.

Assemble: While enchiladas are baking, prep the rest of the ingredients. To make pico, simply dice the tomatoes. Add diced red onion, lime, cilantro, salt, and pepper to the tomatoes and toss until combined. Slice avocado and chop lettuce. For the sour cream, I added a touch of non-dairy milk or water and stirred to make it drizzle more evenly. 

When your enchiladas are done, carefully transfer to a plate and top with as much pico, avocado, extra cheese sauce, sour cream, lettuce, and cilantro as you wish. Enjoy!