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Enchiladas
Ingredients
For the Enchilada Filling:
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 red bell pepper diced
- 1 small onion diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil
For the Enchilada Sauce:
- 2 cups tomato sauce or enchilada sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
For Assembling:
- 8 small corn tortillas
- 1 cup vegan cheese shreds optional
- Chopped fresh cilantro for garnish
- Sliced green onions for garnish
- Lime wedges for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Enchilada Filling: In a skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté until the vegetables are softened and slightly caramelized.
- Stir in the minced garlic, ground cumin, and chili powder. Cook for another minute until fragrant.
- Add the black beans and corn to the skillet. Season with salt and pepper. Cook for a few minutes until heated through. Remove from heat and set aside.
- Enchilada Sauce: In a separate bowl, mix together the tomato sauce (or enchilada sauce), ground cumin, and chili powder. Season with salt and pepper to taste.
- Assembling Enchiladas: Pour a thin layer of the enchilada sauce into the bottom of a baking dish.
- Warm the corn tortillas by wrapping them in a damp paper towel and microwaving them for about 20-30 seconds. This will make them pliable and easier to roll.
- Place a spoonful of the enchilada filling onto each tortilla and roll it up. Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, covering them evenly.
- Baking: If using vegan cheese, sprinkle the vegan cheese shreds over the enchiladas.
- Bake the enchiladas in the preheated oven for about 15-20 minutes, or until the sauce is bubbly and the tortillas are slightly crispy around the edges.
- Serving: Garnish the baked enchiladas with chopped cilantro and sliced green onions.
- Serve the vegan enchiladas with lime wedges on the side for squeezing over the top.
- Enjoy your flavorful and satisfying vegan enchiladas!
Notes
NUTRITIONAL FACTS: (2 enchiladas)
Calories: 359 | Total Fat: 10g | Total Carbohydrates: 59g | Dietary Fiber: 15g | Protein: 17g
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If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
