Black Bean Vegan Enchiladas


These enchiladas are packed with complex flavors, plenty of nutrition and antioxidants from the black beans, tomatoes, and garlic, et al. It’s a wonderful dish for Meatless Monday.

INGREDIENTS
  • 1 tbs canola oil
  • 1 medium size yellow onion finely chopped, approximately 8 oz
  • 2 cloves garlic minced
  • 3 tbs chili powder
  • 2 tsp cumin powder
  • 2 cups cooked black beans
  • 1 tsp salt
  • 2 cups tomato puree or 1 can 15 oz tomato sauce + ½ cup water
  • ½ cup + 1 tbs chopped fresh cilantro
  • 1 medium size jalapeno pepper seeded, finely chopped, approximately 1 oz
  • 8 oz vegan cheese Mexican style GoVeggie preferred
  • 12-14 5.5-inch corn tortillas (gluten-free if desired)
INSTRUCTION
  1. Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook 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 sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 oz of cheese.
For full instruction, you can go to: https://www.yummly.com

0 Response to "Black Bean Vegan Enchiladas"

Posting Komentar

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel