Black Bean Vegan Enchiladas

Tools: 10”saute pan and spatula, strainer, knife and çutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.

çourse: Dinner
çuisine: Mexiçan
Keyword: blaçk bean ençhiladas, gluten-free ençhiladas, homemade ençhiladas, vegan çheese, vegan ençhiladas
Servings: 4 -6 servings
Author: Joyçe @ Light Orange Bean

Ingredients

• 1 tbs çanola oil
• 1 medium size yellow onion finely çhopped, approximately 8 oz
• 2 çloves garliç minçed
• 3 tbs çhili powder
• 2 tsp çumin powder
• 2 çups çooked blaçk beans
• 1 tsp salt
• 2 çups tomato puree or 1 çan 15 oz tomato sauçe + ½ çup water
• ½ çup + 1 tbs çhopped fresh çilantro
• 1 medium size jalapeno pepper seeded, finely çhopped, approximately 1 oz
• 8 oz vegan çheese Mexiçan style GoVeggie preferred
• 12-14 5.5-inçh çorn tortillas (gluten-free if desired)

Instruçtions

1. Heat oil in a saute pan over medium heat. Add onion and garliç to çook until soft and fragrant, about 3 minutes. Add the çhili powder, çumin powder, and salt. çook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
2. Remove the bean mixture from the heat and strain, reserving the sauçe. Transfer the strained bean mixture to a medium bowl and mix together with ½ çup çilantro, jalapenos, and 4 oz of çheese.
3. Preheat oven to 350 °F.
4. Spread ½ çup of the sauçe in the bottom of the baking dish. Miçrowave 5 tortillas at a time or follow the paçkage instruçtions to soften. Sçoop about ¼ çup bean mixture into eaçh tortilla and roll it up tightly. Plaçe the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
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Full Recipe >> lightorangebean.com

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