Black Bean Vegan Enchiladas

• Vegetarian
• Gluten free

• Produce

  • 2 cups Black beans, cooked
  • 9/16 cup Cilantro, fresh
  • 2 cloves Garlic
  • 1 Jalapenos (seeded, finely chopped, approximately 1 oz, medium size
  • 1 Yellow onion (finely chopped, approximately 8 oz, medium size

• Canned Goods

  • 2 cups Tomato puree

• Baking & Spices

  • 3 tbsp Chili powder
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Canola oil

• Nuts & Seeds

  • 2 tsp Cumin, powder

• Bread & Baked Goods

  • 12 (5.5-inch corn tortillas

• Dairy

  • 8 oz Cheese, vegan

Found on lightorangebean.com

Description

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 jalapenos (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)

Directions

• 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.
• 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.
• Preheat oven to 350 °F.
• Spread ½ cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about ¼ cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
• Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
• Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.
• Garnish with the remaining cilantro before serving.