Easy Black Bean Enchiladas

Published on February 16, 2017

Last updated on September 12, 2018
by Michelle Blackwood

Categories Nutrition Cooking Time

Courses: Entrée, Main Energy:281 kcal / 1175 kJ Preparation: 30 min

Course Protein:5 gCarbs:40 g Cooking: 30 min Ready in:
Cuisine: Mexican Per portion 1h
For: 6 tortillas

Ingredients

Black Beans

1 tablespoon coconut or olive oil

1 small onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 1/2 cup cooked black beans, or 1-15 ounce can
1/2 cup salsa
1/8 teaspoon Cayenne pepper
1/2 teaspoon salt

Enchilada Sauce Recipe Below or 2 cups of your favorite

 1 tablespoon olive oil
2 garlic cloves, minced
1 small onion, finely chopped
1/2 teaspoon cumin
1/2 teaspoon dried basil leaves
3/4 teaspoon dried oregano
2 cups tomato sauce
1 tablespoon maple syrup
salt, and cayenne pepper to taste
6 large gluten-free tortillas, or 12 corn tortillas
8 ounces shredded vegan cheese
1/2 cup green onion, chopped
Garnish with jalapeno slices, cherry tomatoes cut in halves, cilantro leaves chopped

Instructions

1. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook until soft,
about 3 minutes. Stir in oregano, cumin, black beans, salsa, pepper, and salt. Cook stirring
frequently for 2 minutes. Remove from heat.
2. Heat oil in a saucepan over medium-high heat, add onion and garlic and cook until soft. Stir in
cumin, basil, oregano, tomato sauce, maple syrup, and salt to taste. Bring to a boil. reduce heat
and cook for 3-5 minutes. Allow sauce to cool.
3. You may also blend the sauce after cooking in a high-speed blender for a smoother sauce
4. Preheat oven 400 degrees. Heat tortillas on a skillet on medium high, about 2 minutes on each
side.
5. Spread about 1/2 cup enchilada sauce evenly at the bottom of a 9x13 casserole dish. Place about
2 tablespoons black beans in a tortilla, add about 2 tablespoon vegan cheese shreds and 1
tablespoon spring onion. Roll tortilla and place seam side down in casserole dish. Repeat until all
the filling is used up.
6. Spread the rest of enchilada sauce over enchiladas, sprinkle with remaining cheese shreds. Bake
uncovered for about 20 minutes.
7. Garnish with jalapeno slices, cherry tomatoes, cilantro.

Notes