Black Bean Vegan Enchiladas

These black bean vegan enchiladas are packed with complex flavors, plenty of nutrition and antioxidants from the black beans, tomatoes, and garlic, et al.

Black Bean Vegan Enchiladas , .

Tools: 10”saute pan and spatula, strainer, knife and cutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.

Prep Time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 4-6 Servings

INGREDIENTS:


1 tbs canola oil
1 medium size yellow onion finely chopped, approximately 8 oz
2 cloves garlic minced
3 tbs chili powder
2 tsp cumin powder
2 cups cooked black beans
1 tsp salt
2 cups tomato puree or 1 can 15 oz tomato sauce + ½ cup water
½ cup + 1 tbs chopped fresh cilantro
1 medium size jalapeno pepper seeded, finely chopped, approximately 1 oz
8 oz vegan cheese Mexican style GoVeggie preferred
12-14 5.5-inch corn tortillas (gluten-free if desired)

INSTRUCTIONS:


• Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.

• Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 oz of cheese.

• Preheat oven to 350 °F.

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