Vegan Black Bean Enchiladas

Vegan Black Bean Enchiladas Recipe

By Earth of Maria

🔪Prep Time: 30 mins

👩‍🍳Cook Time: 20 mins

Ingredients

▢ 1 tbsp olive oil

▢ 2 cloves garlic , minced

▢ 1 red chilli pepper, de-seeded and chopped

▢ 1 large onion, diced

▢ 1 large carrot, peeled and diced

▢ 1 large bell pepper, diced

▢ 2 cans black beans, drained and rinsed (8 oz)

▢ 2 tbsp tamari

▢ 2 tbsp apple cider vinegar

▢ 3 tbsp olive oil

▢ 1 tsp cumin

▢ 1 tsp cumin

▢ 1/2 tsp cinnamon

▢ 2 tbsp tomato paste

▢ 2 cloves garlic, minced

▢ 1/2 tbsp sriracha

▢ 1/3 cup gluten-free flour

▢ 2 cups vegetable broth

▢ 1 cup cashews, soaked in water for 4 hours

▢ 1 1/2 cup plant based milk

▢ 1 tsp cumin

▢ 1/2 tsp turmeric

▢ 3 tbsp nutritional yeast

▢ 2 tbsp cornstarch

Instructions

1Heat the olive oil a large pan, adding the garlic and a red chilli pepper. Cook for 2 minutes, until fragrant, then add onion and cook for 2 minutes more.

2Add carrots and bell pepper, cooking for 3-4 minutes, until the vegetables soften.

3Add the black beans, tamari and apple cider vinegar and cook for around 5 minutes, until the black beans soften. Set aside to prepare the enchilada sauce and the 'cheese'.

4Heat the olive oil in a pan over a medium heat and add cumin, turmeric and cinnamon. When the spices are fragrant (around 2-3 minutes), add the tomato paste, garlic, and sriracha. Stir for a few minutes more.

5Now add the gluten-free flour and gradually pour in the vegetable broth, around 1/4 cup at a time, whisking until the sauce thickens. Transfer to a bowl and set aside while you make the cheese sauce.

6While you make the cheese sauce, you can preheat the oven to 180 degrees C (350 F).

7Add the soaked cashews, plant based milk, cumin, turmeric, nutritional yeast and cornstarch to a blender or food processor. Blend until very smooth.

8Transfer to a saucepan and stir over a medium heat for 4-5 minutes, until the sauce thickens.

9Add around 1/2 of the enchilada sauce to the base of a rectangular baking dish.

10Next, add 1/4-1/3 cup of the black bean filling to the base of a tortilla. Wrap it up tightly, tucking in the edges, and then arrange in the baking dish over the enchilada sauce.

11Add the rest of the sauce on top, followed by the cheese. Bake in the preheated oven for 15-20 minutes.

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