Black Bean Vegan Enchiladas
When you're
craving Mexican food, these vegan enchiladas will satisfy all your cravings for
hot and spicy stuffed tortillas garnished.
Ingredients
- 3 tbs chili powder
- 1 tsp salt
- 2 cloves garlic minced
- 2 cups cooked black beans
- ½ cup + 1 tbs chopped fresh cilantro
- 1 tbs canola oil
- 2 tsp cumin powder
- 12-14 5.5-inch corn tortillas (gluten-free if desired)
- 8 oz vegan cheese Mexican style GoVeggie preferred
- 1 medium size yellow onion finely chopped, approximately 8 oz
- 2 cups tomato puree or 1 can 15 oz tomato sauce + ½ cup water
- 1 medium size jalapeno pepper seeded, finely chopped, approximately 1 oz
Instructions
First, heat
the oil in a sauté pan over medium heat. Add onion and garlic to cook until
tender and fragrant, about 3 minutes. Add the chili powder, the cumin powder
and the salt. Cook another 2 minutes. Add the beans and tomato puree and bring
to a boil. Lower the heat. Crush the beans with a potato masher and simmer for
5 minutes.
Then, remove
the bean mixture from the heat and strain, reserving the sauce. Transfer the
filtered bean mixture to a medium bowl and mix with ½ cup cilantro, jalapeños
and 4 oz of cheese.
Preheat the
oven to 350 ° F.
Spread ½ cup
of sauce at the bottom of the baking dish. Microwave 5 tortillas at a time or
follow the directions on the package to soften. Pour about ¼ cup of the bean
mixture into each tortilla and roll it up well. Place the stuffed and rolled
tortillas in the baking dish, sewing side down. Finish all the tortillas.
Dip the
pastry brush in the sauce and brush the ends of each tortilla. Pour the
remaining sauce evenly over the enchiladas.
Sprinkle the
rest of the cheese on top of the enchiladas, cover the baking dish with
aluminum foil. Bake for 20 minutes. Remove the aluminum foil, cook for another
2 to 3 minutes until the cheese is slightly brown.
Garnish with
the remaining cilantro before serving.
Happy
Cooking Time.
