The Pioneer Woman Tasty Kitchen
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Black Bean Vegan Enchiladas

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Level: Intermediate

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Description

These enchiladas are packed with complex flavors. And they have plenty of nutrition and antioxidants from the black beans, tomatoes, and garlic. A wonderful dish for Meatless Monday.

Ingredients

  • 1 Tablespoon Canola Oil
  • 1  (8 Oz. Size) Yellow Onion (finely Chopped)
  • 2 cloves Garlic, Minced
  • 3 Tablespoons Chili Powder
  • 2 teaspoons Cumin Powder
  • 1 teaspoon Salt
  • 2 cups Cooked Or Canned Black Beans
  • 15 ounces, fluid Canned Tomato Sauce
  • ½ cups Water
  • ½ cups Chopped Fresh Cilantro
  • 1  (1 Oz. Size) Jalapeno Pepper (seeded, Finely Chopped)
  • 8 ounces, weight Grated Vegan Cheese (Mexican Style GoVeggie Preferred)
  • 13 whole (5 1/2 Inch Size) Corn Tortillas (gluten-free If Desired)

Preparation

1. Heat oil in a saute pan over medium heat. Add onion and garlic and cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans, tomato sauce and water (see note) 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 the chopped cilantro (save 1 tablespoon for garnishing), jalapenos and half of the cheese.
3. Preheat oven to 350°F.
4. 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.
5. Dip a pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
6. 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 an additional 2-3 minutes until the cheese is slightly brown.
7. Garnish with the remaining cilantro before serving.

Notes:
1. If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.
2. Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.
3. This recipe was inspired by a beef version on browneyedbaker.com

2 Comments

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Cynthia Roseberry on 9.11.2015

Go Veggie! cheese product is NOT vegan! From their website: “GO Veggie! Lactose Free products in green packaging and GO Veggie! Lactose Free, Rice products in blue packaging do contain casein, a skim milk protein, which is an animal product. Additionally, various natural flavorings may also be sourced from animal products.”
For true vegans, this is a serious issue and I respectfully request that it be corrected at your earliest opportunity.
Thank you.

Profile photo of Cynthia Roseberry

Cynthia Roseberry on 9.11.2015

Please be aware that GoVeggie cheese product is NOT vegan! From their website: “GO Veggie! Lactose Free products in green packaging and GO Veggie! Lactose Free, Rice products in blue packaging do contain casein, a skim milk protein, which is an animal product. Additionally, various natural flavorings may also be sourced from animal products.”
This is a serious issue for true vegans and I respectfully request you correct this at your earliest opportunity. Thank you.

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