Is there anything better than diving into a saucy, cheesy, aromatic bite of enchiladas? There probably is, but you’ll forget about it once you start eating this healthy, vegan recipe. If you have a few Latin spices that you enjoy, feel free to add them to dish. A little fresh lime juice to finish off this recipe gives that extra citrusy element that is so delectable.
- 1 tbsp. extra virgin olive oil
- 1 c yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp. chili powder
- 2 tsp. cumin powder
- 2 c cooked black beans
- 1 tsp. sea salt
- 2 c tomato puree or 1 can (15 oz) tomato sauce + ½ cup water
- 1/2 c + 1 tbsp fresh cilantro, chopped
- 1 medium jalapeno, seeded & finely chopped
- 8 oz vegan cheese
- 12 (5.5-inch) corn tortillas (gluten-free if desired)
- Heat oil in a sauté pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin, and sea salt. Cook another 2 minutes. Add the beans and tomato puree (or tomato sauce and water) 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, diced jalapeno, and 4 oz of the vegan cheese.
- Preheat oven to 350 °F.
- Spread ½ cup of the sauce in the bottom of the baking dish. Soften the tortillas in a frying pan over medium heat. 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.