Description
These easy to make black bean enchiladas are so delicious and full of wholesome ingredients.
Ingredients
Scale
- 8 tortillas
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
Enchilada Sauce
- 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)
Corn
- 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
Instructions
Black Bean Filling
- Sauté 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.
Enchilada Sauce
- 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 minutes while stirring.
- Add the lime juice (and 1 tablespoon vegan margarine if desired)
Corn
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).
Notes
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.