Vegan Black Bean Enchiladas
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
8 enchiladas
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Calories
310 kcal
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Course
Main Course
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Cuisine
Mexican
Vegan Black Bean Enchiladas
Description
The Vegan Black Bean Enchiladas begin by sautéing garlic, chili pepper, onion, carrot, and bell pepper to soften and build flavor. Black beans are added along with tamari and apple cider vinegar, which add umami and tang, then cooked until the beans soften.
The enchilada sauce is made separately by cooking olive oil with cumin, turmeric, cinnamon, tomato paste, garlic, and sriracha, developing aromatic depth with a hint of heat. Gluten-free flour is whisked in and combined gradually with vegetable broth until thickened, making a rich sauce.
The vegan cheese sauce is prepared by blending soaked cashews, plant-based milk, spices, nutritional yeast, and cornstarch until smooth, creating a cheesy, creamy topping without dairy.
The components come together in the assembly of the enchiladas, offering a layered texture and robust flavors from the fillings and sauces. The recipe suggests preheating the oven for final baking, although detailed baking steps are not included.
Ingredients
Black bean filling
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 red chilli pepper de-seeded and chopped
- 1 large onion diced
- 1 large carrot peeled and diced
- 1 large bell pepper diced
- 2 cans black beans drained and rinsed (8 oz)
- 2 tbsp tamari
- 2 tbsp apple cider vinegar
Enchilada sauce
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp cumin
- ½ tsp cinnamon
- 2 tbsp tomato paste
- 2 cloves garlic minced
- ½ tbsp sriracha
- ⅓ cup gluten-free flour
- 2 cups vegetable broth
Vegan cheese sauce
- 1 cup cashews soaked in water for 4 hours
- 1 ½ cup plant-based milk
- 1 tsp cumin
- ½ tsp Turmeric
- 3 tbsp nutritional yeast
- 2 tbsp cornstarch
Instructions
Make the black bean filling
- Heat the olive oil a large pan, adding the garlic and a red chilli pepper. Cook for 2 minutes, until fragrant, then add onion and cook for 2 minutes more.
- Add carrots and bell pepper, cooking for 3-4 minutes, until the vegetables soften.
- Add the black beans, tamari and apple cider vinegar and cook for around 5 minutes, until the black beans soften. Set aside to prepare the enchilada sauce and the 'cheese'.
Make the enchilada sauce
- Heat the olive oil in a pan over a medium heat and add cumin, turmeric and cinnamon. When the spices are fragrant (around 2-3 minutes), add the tomato paste, garlic, and sriracha. Stir for a few minutes more.
- Now add the gluten-free flour and gradually pour in the vegetable broth, around ¼ cup at a time, whisking until the sauce thickens. Transfer to a bowl and set aside while you make the cheese sauce.
Make the vegan cheese sauce
- While you make the cheese sauce, you can preheat the oven to 180 degrees C (350 F).
- Add the soaked cashews, plant based milk, cumin, turmeric, nutritional yeast and cornstarch to a blender or food processor. Blend until very smooth.
- Transfer to a saucepan and stir over a medium heat for 4-5 minutes, until the sauce thickens.
Assemble the enchiladas
- Add around ½ of the enchilada sauce to the base of a rectangular baking dish.
- Next, add ¼-1/3 cup of the black bean filling to the base of a tortilla. Wrap it up tightly, tucking in the edges, and then arrange in the baking dish over the enchilada sauce.
- Add the rest of the sauce on top, followed by the cheese. Bake in the preheated oven for 15-20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 613mg | 26% |
| Potassium | 579mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 2401IU | 48% |
| Vitamin C | 38mg | 42% |
| Calcium | 106mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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