Black Bean Vegan Enchiladas

Black Bean Vegan Enchiladas

These enchiladas are packed with complex flavors, plenty of nutrition and antioxidants from the black beans, tomatoes, and garlic, et al. It’s a wonderful dish for Meatless Monday.

Black Bean Vegan EnchiladasNothing can be better than enjoying these toasty warm cheesy black bean vegan enchiladas on a snowy day. My son, Leo, has the best view out of our kitchen window. He was eating the enchilada, enjoying the quiet and gorgeous snowflakes, and happily kicking his little legs all at the same time.

The first time I had enchiladas was in an authentic Mexican restaurant. I remember it was unexpectedly delicious, cheesy and rich. But I was full after eating just 1/3 of that serving. I still think corn tortillas coated with dairy cheese and stuffed with beef are too heavy to digest. However, these enchiladas filled with black beans and vegan cheese are perfect.

In this recipe I used the Mexican style GoVeggie cheese (I am not affiliated with this brand.). I like how nicely it melts in the oven unlike some other brands I used before. Most importantly, we all like the taste.

There are a lot of variations to making enchiladas. This recipe was inspired by a beef version. I replaced beef with black beans, canned pickled Jalapenos pepper with a fresh one, dairy cheese with vegan cheese, and tomato sauce with homemade tomato puree. I still had some enchilada filling left so I added some romaine lettuce or leaf lettuce to it and wrapped in warm tortillas. It easily converted the leftover filling into a simple quick lunch you can take to work.

Don’t hesitate to use store-bought canned black beans. It will significantly reduce the preparation time for this dish.

These enchiladas are packed with complex flavors, plenty of nutrition and antioxidants from the black beans, tomatoes, and garlic, et al. It’s a wonderful dish for Meatless Monday.

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.

Course: Dinner

Cuisine: Mexican

Keyword: black bean enchiladas, gluten-free enchiladas, homemade enchiladas, vegan cheese, vegan enchiladas

Servings: 4 -6 servings

Author: Joyce @ Light Orange Bean

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)

for More Intruction Please Click Link Here Black Bean Vegan Enchiladas

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