I love these black bean enchiladas. They are so flavorful and delicious. With a touch of heat and smothered in sauce, they are hard to beat. These can be made ahead of time and baked right before serving. Perfect for guests.
Or set the timer on your stove and have fresh enchiladas waiting for you when you return home from an outing.
Black Bean Enchiladas
Black Bean Filling
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 fresh poblano pepper, minced
- 1/2–1 teaspoon cayenne
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 2 cans (15.5 oz.) black beans (drained & rinsed)
- Juice of 1 lime
- 1/3 cup olive oil
- 1/3 cup all purpose flour
- 4 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- 3/4 teaspoon salt
- 4–5 tablespoons tomato paste
- 2 tablespoons Better-Than-Bouillon
- 3 1/2 cups water
- Juice of one lime
- 2 tablespoons vegan margarine (optional)
- 2 cups corn
- 1 tablespoon oil or vegan margarine
- 1 garlic clove
- 1/4–1/2 teaspoon dried dill
- pinch of cayenne pepper
- salt to taste
- 8 tortillas
Black Bean Filling
Saute onions in the oil until soft, add garlic and poblano pepper. Cook another minute.
Next add all ingredients. Stir to combine. Cook for an additional couple of minutes. Set aside.
Combine chili powder, onion powder, garlic powder, oregano, salt, in a small bowl. Set aside. In a saucepan add olive oil on medium heat. Whisk in the flour. Next add the mixed seasoning. Let simmer for a minute or so to develop the flavor.
Add water, tomato paste, and better-than-bouillon. Bring to a boil.
Let simmer on stove for 3-5 min. while stirring.
Add the lime juice (and 1 tablespoon vegan margarine if desired)
In a saucepan add all ingredients and cook for a couple minutes.
Assemble the Dish:
In a greased pan, add about 1/3 of the enchilada sauce. Fill each tortilla with about 1/3 cup of the bean filling. Arrange in pan.
Pour the rest of the enchilada sauce over the filled tortillas.
Bake at 350F for 30 min.
Serve with avocados and fresh salsa (see my recipe).
Note: This would be a great recipe to serve with a cheese sauce. (see my recipes) I like to serve this recipe with a vegan cream dressing or vegan sour cream.