Enchiladas
Ingredients:
- 30 ml (2 tbsp) olive oil
- 160 g (1 small) onion
- 119 g (1) bell pepper
- 6 g (2 cloves) garlic
- 850.5 g (2 cans (15 oz each)) black beans
- 165 g (1 cup) corn kernels
- 2 g (1 tsp) ground cumin
- 2.5 g (1 tsp) chili powder
- 3 g (1/2 tsp) salt
- 12 corn or flour tortillas
- 720 ml (3 cups) red or green enchilada sauce
- 226 g (2 cups) shredded vegan cheese
- Chopped cilantro, sliced jalapeno, vegan sour cream, or avocado, for serving (optional)
Equipments:
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Warm the tortillas briefly before filling and rolling — cold tortillas crack easily. Have the filling, sauce, and cheese all prepped and within reach before you start assembling so the rolling goes quickly.
Instructions:
- Preheat & Prep the Dish: Preheat the oven to 375°F (190°C). Spread about 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, and cook for 4-5 minutes, until softened.
- Make the Filling: Add the garlic and cook for 30 seconds, until fragrant. Stir in the black beans, corn, cumin, chili powder, and salt. Cook for 2-3 minutes, until heated through.
- Warm the Tortillas: Warm the tortillas briefly (in the microwave or a dry skillet) so they roll without cracking.
- Fill & Roll: Spoon about 1/3 cup of filling down the center of each tortilla, sprinkle with a little vegan cheese, and roll tightly. Place seam-side down in the baking dish.
- Top with Sauce & Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining vegan cheese on top.
- Bake: Bake for 20-25 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
- Cool & Serve: Let cool for 5 minutes before serving, topped with cilantro, jalapeno, vegan sour cream, or avocado as desired.
Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze the assembled, unbaked dish for up to 3 months.
Tip: Spreading a little sauce on the bottom of the dish before adding the rolled enchiladas keeps them from sticking and adds flavor from the bottom up.
Swap: Swap black beans for pinto beans, or add sautéed mushrooms or crumbled tofu for extra texture.
Corn tortillas give the most traditional flavor and texture, though flour tortillas work well if that's what's on hand. Coating the rolled enchiladas in sauce before baking is what keeps them moist and lets the flavors meld as they bake.
Enchiladas
Ingredients:
- 30 ml (2 tbsp) olive oil
- 160 g (1 small) onion
- 119 g (1) bell pepper
- 6 g (2 cloves) garlic
- 850.5 g (2 cans (15 oz each)) black beans
- 165 g (1 cup) corn kernels
- 2 g (1 tsp) ground cumin
- 2.5 g (1 tsp) chili powder
- 3 g (1/2 tsp) salt
- 12 corn or flour tortillas
- 720 ml (3 cups) red or green enchilada sauce
- 226 g (2 cups) shredded vegan cheese
- Chopped cilantro, sliced jalapeno, vegan sour cream, or avocado, for serving (optional)
Equipments:
Features:
Why These Ingredients:
Corn tortillas give the most traditional flavor and texture, though flour tortillas work well if that's what's on hand. Coating the rolled enchiladas in sauce before baking is what keeps them moist and lets the flavors meld as they bake.
Prep:
Warm the tortillas briefly before filling and rolling — cold tortillas crack easily. Have the filling, sauce, and cheese all prepped and within reach before you start assembling so the rolling goes quickly.
Instructions:
- Preheat & Prep the Dish: Preheat the oven to 375°F (190°C). Spread about 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, and cook for 4-5 minutes, until softened.
- Make the Filling: Add the garlic and cook for 30 seconds, until fragrant. Stir in the black beans, corn, cumin, chili powder, and salt. Cook for 2-3 minutes, until heated through.
- Warm the Tortillas: Warm the tortillas briefly (in the microwave or a dry skillet) so they roll without cracking.
- Fill & Roll: Spoon about 1/3 cup of filling down the center of each tortilla, sprinkle with a little vegan cheese, and roll tightly. Place seam-side down in the baking dish.
- Top with Sauce & Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining vegan cheese on top.
- Bake: Bake for 20-25 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
- Cool & Serve: Let cool for 5 minutes before serving, topped with cilantro, jalapeno, vegan sour cream, or avocado as desired.
