Delicious Vegan Enchiladas with Black Beans and Homemade Sauce

Description

Vegan Enchiladas with Black Beans are a delicious, hearty Mexican-inspired dish that’s full of flavor and nutrition. These enchiladas are made with soft corn tortillas filled with seasoned black beans, sautéed onions, bell peppers, and garlic, then topped with a rich and flavorful enchilada sauce and baked until bubbly. The dish is packed with protein from the black beans, making it a filling and satisfying meal. Topped with fresh cilantro, avocado, and a squeeze of lime, these vegan enchiladas are perfect for a cozy dinner or to impress your guests at your next gathering.

Step-by-Step Recipe

Ingredients:

• 8 corn tortillas
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 tbsp olive oil
• 1 onion (chopped)
• 1 bell pepper (chopped)
• 2 cloves garlic (minced)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon (optional)
• 1/2 cup tomato paste
• 1 1/2 cups enchilada sauce (store-bought or homemade)
• 1/2 cup vegan cheese (optional, for topping)
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• Lime wedges (for serving)
• Avocado slices (for serving)

Instructions:

1. Prepare the Filling:
   • In a large skillet, heat 1 tbsp olive oil over medium heat.
   • Add the chopped onion and bell pepper and sauté for about 5-7 minutes until softened.
   • Add the garlic and cook for an additional 1-2 minutes, until fragrant.
   • Stir in the cumin, chili powder, smoked paprika, and ground cinnamon (if using). Season with salt and pepper to taste.
   • Add the cooked black beans and tomato paste to the skillet, mixing everything together well. Cook for an additional 3-5 minutes until the mixture is heated through.
2. Prepare the Enchiladas:
   • Preheat your oven to 375°F (190°C).
   • Lightly warm the corn tortillas in a dry pan or microwave for 20-30 seconds to make them more pliable.
   • Spread a thin layer of enchilada sauce on the bottom of a baking dish.
   • Take one tortilla at a time and spoon a generous amount of the black bean filling into the center. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
3. Top the Enchiladas:
   • Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly covered.
   • If using vegan cheese, sprinkle it on top of the enchiladas.
4. Bake the Enchiladas:
   • Cover the baking dish with aluminum foil and bake for 20 minutes.
   • Remove the foil and bake for an additional 5-10 minutes, until the enchiladas are heated through and the sauce is bubbling.
5. Serve:
   • Remove from the oven and let cool for a few minutes before serving.
   • Garnish with fresh cilantro, avocado slices, and a squeeze of lime. Serve with a side of rice, beans, or a simple green salad.