Flavorful Black Bean Enchiladas
Ingredients
Seasoned Black Beans
- 3 cups black beans, rinsed and drained (about one 822g can)
- 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 crushed tomatoes (about 3 cups)
- 1 1/2 tsp sea salt
- 2 tsp maple syrup (optional, for added depth)
Enchiladas
- 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
In a saucepan, combine black beans, minced garlic, diced jalapeño, cumin, sea salt, and vegetable stock.
Bring the mixture to a boil, then reduce to a simmer. Cook for 10 minutes to infuse flavors and thicken. Set aside.
For the Tomato Enchilada Sauce
In a saucepan, heat oil, flour, chili powder, cumin, and onion powder for 2 minutes until combined and sizzling.
Add minced garlic, crushed tomatoes, sea salt, and maple syrup (if using).
Bring to a boil, then simmer for 10 minutes until thick. Adjust seasoning and set aside.
Assembling the Enchiladas
Heat a large skillet over medium-high heat.
Add 1 tsp water and place a tortilla in the pan, heating for 40 seconds (flip after 20 seconds).