Teresa's Recipes
Vegan Black Bean Enchiladas
Dive into a plate of these Vegan Black Bean Enchiladas, where the hearty, nutritious black beans meet a medley of colorful vegetables, all enveloped in warm corn tortillas. Topped with a rich, homemade enchilada sauce and melty vegan cheese, these enchiladas are not just a meal but a celebration of flavors. Each bite takes you on a culinary journey that traces back to the Aztecs, who ingeniously wrapped tortillas around various fillings. This modern, plant-based twist honors that tradition while being a wholesome, satisfying option for any occasion.
Ingredients
- for serving Lime wedges
- for garnish Fresh cilantro
- 1 cup, shredded Vegan cheese
- 2 cups Enchilada sauce
- 8-10, depending on size Corn tortillas
- to taste Salt
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 3 cloves, minced Garlic
- 1, diced (any color) Bell pepper
- 1 medium, diced Onion
- 2 cups, cooked and drained Black beans
- for sautéing Vegetable broth or water
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 320
- Fat: 10g
- Carbs: 45g
- Protein: 12g
- Sodium: 450mg
- Sugar: 2g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, sauté the diced onion and bell pepper in a splash of water or vegetable broth for about 5 minutes, or until softened. Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the black beans, cumin, chili powder, and salt. Cook for another 5 minutes, stirring occasionally, to let the flavors meld together.
- Warm the corn tortillas in the microwave for about 30 seconds or on a skillet for a minute on each side to make them pliable.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
- Place a generous spoonful of the black bean mixture onto each tortilla, roll them up tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are fully covered.
- Sprinkle the shredded vegan cheese on top, distributing it evenly.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro and serve with lime wedges.
Tips
- For extra flavor, try adding some chopped jalapeños or diced tomatoes to the black bean mixture.
- If you prefer a spicier enchilada, increase the amount of chili powder or add a dash of cayenne pepper.
- Feel free to substitute black beans with pinto beans or lentils for a variation.