Black Bean Enchiladas
Ingredients
Seasoned black beans
- 3 cups black beans, rinsed and drained
- 1 large clove garlic, minced
- 1 jalapeño, finely diced
- 1/2 tsp cumin
- 1 tsp sea salt
- 1/2 cup vegetable stock/broth
Tomato enchilada sauce
- 2 tbsp avocado or other unflavoured oil
- 2 tbsp gluten-free or regular flour
- 1 tbsp chili powder
- 2 tsp cumin
- 1 1/2 tsp onion powder
- 3 cloves garlic, minced
- 2 400g cans chopped tomatoes
- 1 1/2 tsp sea salt
- 2 tsp maple syrup (optional, for added depth)
Enchilada components
- 6 corn tortillas
- 1 cup your favourite vegan cheese shreds
- 1/4 cup diced red onion (optional)
- 1/4 cup cilantro leaves (optional)
- Jalapeño slices (optional)
Preparation
Preheat oven to 350°F/175°C.
For the Seasoned Black Beans: Add the black beans, garlic, jalapeño, cumin, sea salt and stock to a saucepan. Increase heat to bring to a boil and then reduce to a simmer. Cook for 10 minutes to allow the flavours to infuse and the mixture to thicken. Remove from the heat and set aside.
For the Tomato Enchilada Sauce: Add the oil, flour, chili powder, cumin and onion powder to a saucepan and heat gently for 2 minutes until combined and sizzling. Add in the minced garlic, chopped tomatoes, sea salt and maple syrup (if using), increase the heat to bring the mixture to a boil, then reduce to a simmer and cook (stirring occasionally) for 10 minutes until thick. Adjust seasoning if needed, remove from the heat and set aside.
Assembling the Enchiladas: Heat a large skillet to medium high heat. Add 1 tsp water and immediately place one tortilla in the pan, heating for 40 seconds (flipping after 20). Remove and wrap tortilla in a kitchen towel to keep warm and flexible. Repeat this process for all tortillas. Alternatively, microwave all 6 tortillas for 1 minute in a loosely covered container, then wrap in a towel.
Fill each warmed tortilla with seasoned black beans and a sprinkle of vegan cheese, roll up, and place seam-side down in a baking dish. Cover with tomato enchilada sauce and top with remaining vegan cheese. Bake in the preheated oven for 15-20 minutes until cheese is melted and bubbly. Garnish with diced red onion, cilantro, and jalapeño slices if desired.
