Vegan Recipes
Vegan Black Bean Enchiladas
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Ingredients:
For the enchiladas:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup enchilada sauce
- 8-10 small corn tortillas
- Optional toppings: sliced avocado, chopped cilantro, diced tomatoes, vegan sour cream
For the enchilada sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 2 cups vegetable broth
- Salt to taste
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
- In a large skillet, heat some olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes. Add the minced garlic, ground cumin, chili powder, salt, and pepper, and cook for another 2 minutes.
- Stir in the black beans and corn kernels, and cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.
- To make the enchilada sauce, heat olive oil in a saucepan over medium heat. Whisk in the flour, chili powder, ground cumin, garlic powder, and dried oregano. Cook for 1-2 minutes until fragrant.
- Slowly pour in the vegetable broth while whisking continuously to prevent lumps from forming. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened. Season with salt to taste.
- To assemble the enchiladas, spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Take a corn tortilla, spoon some of the black bean mixture down the center, and roll it up tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Once all the enchiladas are assembled, pour the remaining enchilada sauce over the top, spreading it evenly to coat each enchilada.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through.
- Remove the foil and bake for an additional 5 minutes, or until the sauce is bubbly and slightly golden.
- Serve the enchiladas hot, topped with sliced avocado, chopped cilantro, diced tomatoes, and vegan sour cream if desired. Enjoy!