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Vegetarian Enchiladas Rojas for 4 (Frozen)
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Our Enchiladas Rojas—but without any chicken or chicken stock in the enchilada sauce. They are filled with cauliflower, black beans, carrot, bell peppers, and cheese. On flour tortillas.
Thaw overnight in fridge
Bake covered for 40 minutes at 350º, or until center is 145º
Remove tinfoil, sprinkle with shredded cheese (included), and bake for another 10 minutes
Serve with fresh avocado slices, sour cream, or cilantro!
We got our start making hummus at Kavarna, a coffeehouse in Downtown Green Bay that we owned for 20 years. Lots of people said it was the best that they’d ever had so we began selling it at the Green Bay Farmers Market. Suddenly, we were the ‘hummus people,’ and that was fine by us! In 2019, we sold our restaurant and started uBu foods, a little company with the goal of making the best hummus and other foods we can. We use great ingredients—locally grown when ever possible—and enjoy experimenting with all of the amazing flavors the world has to offer.