Black Bean Vegan Enchiladas
If you’re looking for a delicious and satisfying vegan dish, look no further than these Black Bean Vegan Enchiladas. Packed with protein and flavor, this dish is perfect for a weeknight dinner or a potluck with friends.
To start off, you’ll need to gather the following ingredients:
– 1 tablespoon olive oil
– 1 yellow onion, diced
– 2 cloves garlic, minced
– 1 can (15 ounces) black beans, drained and rinsed
– 1 can (15 ounces) diced tomatoes, drained
– 1/2 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 12 corn tortillas
– 1 can (10 ounces) enchilada sauce
– 1/2 cup shredded vegan cheese
– 1/4 cup chopped fresh cilantro
First, preheat your oven to 375 degrees Fahrenheit. In a large skillet over medium heat, heat the olive oil until it shimmers. Add the onion and garlic and cook until tender and fragrant, about 5 minutes.
Next, add the black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for another 5 minutes, or until heated through.
To assemble the enchiladas, lay one corn tortilla flat on a clean surface. Spoon a generous amount of the black bean mixture down the center of the tortilla, then roll it up tightly. Place the rolled enchilada seam-side down in a 9×13 inch baking dish. Repeat with the remaining tortillas and black bean mixture.
Once all the enchiladas are assembled, pour the enchilada sauce over the top of the dish. Sprinkle the shredded vegan cheese over the sauce, then top with the chopped cilantro.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Let the dish cool for a few minutes before serving.
FAQ:
1. Can I use flour tortillas instead of corn?
Yes, you can use flour tortillas if you prefer. However, corn tortillas are the traditional choice for enchiladas.
2. Can I make this dish ahead of time?
Yes, you can assemble the dish ahead of time and refrigerate it until you’re ready to bake it. Just make sure to add a few extra minutes to the baking time, since the dish will be cold from the fridge.
3. Can I use a different type of beans instead of black beans?
Yes, you can use any type of beans you like in this recipe. Pinto beans or kidney beans would also work well.
Video:
If you’re a visual learner, check out this helpful video tutorial on how to make Black Bean Vegan Enchiladas:
https://www.youtube.com/watch?v=gLmE6w838cI
Recommended Product:
To make this dish even more delicious, we recommend using this vegan enchilada sauce from Amazon:
https://amzn.to/3lr1RSn
Made with high-quality ingredients and free from preservatives and artificial flavors, this enchilada sauce is the perfect addition to any Mexican-inspired dish. Give it a try and taste the difference for yourself!
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