Vegan Black Bean Enchiladas

So let’s just jump right in. That’s what I like to do, baby, get to the damn point! I look up sooo many recipes on blogs and they’re all the same- pages of writing followed by the recipe. Listen, Linda, I know this food was made with love and your husband “left nothing for leftovers!” but let’s get to the point and make the damn dish!!

My synopsis on the dish is this: BOMB DOT COM. I’m trying more and more to cook vegan in our house, even if just once a week. Vegan gets this wrap that all vegan food taste like dirt but this meal is so great you wouldn’t even notice that it’s vegan! I added fiesta corn and also got my black beans from Trader Joes- they offer Spicy Cuban black beans! I’ll follow up with my homemade guacamole, too. Enjoy!

Ingredients:

2 cups black beans

1/2 cup cilantro, fresh

2 cloves garlic

1 jalepeno pepper, finely chopped

1 yellow onion, finely chopped

2 cups tomate puree

3 tbsp chili powder

1 tsp salt

1 tbsp canola oil

2 tsp cumin powder

5.5  inch corn tortillas

8 oz cheese, vegan

Directions:

1. Heat Oil in a saute pan over medium heat. Add onion & garlic to cook until soft and fragrant, about 3 minutes.
2. Add chili powder, cumin powder and salt. Add the beans and tomato puree & bring to a boil. Turn heat to low and simmer about 5 minutes.

3. Preheat the oven to 350 degrees.

4. Remove the bean mixture from the heat and strain, reserving the sauce (strainer + mixing bowl). Transfer the strained bean mixture to a medium bowl and mix together with 1/2 cup cilantro, jalepeños and 4 oz of cheese.

5. Spread 1/2 cup of the sauce in the bottom of the baking dish.

6. Scoop about 1/4 cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down.

7. Dip the pastry brush in the sauce and brush over the tortillas. Pour remaining sauce evenly over the enchiladas.

8. Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake 20-25 minutes.

NOTES ABOUT THE DISH:

• I used a mix of Vegan Almond and Mozzarella cheese from Trader Joes.
• I made homemade spicy guacamole as a topping/side.
• Put a large bowl underneath the strainer in step 4 to catch the extra sauce.
• I served this meal with sides of Mexican + brown rice/quinoa mix, cherry tomatoes, my homemade guacamole, salsa and lime wedges.