Veggie Black Bean Enchiladas Cookie and Kate from cookieandkate.com
Introduction
Enchiladas are a classic Mexican dish that is enjoyed by many people around the world. Traditionally, enchiladas are made with meat, cheese, and other animal products, but this vegan enchilada recipe is perfect for those who are looking for a plant-based alternative. This recipe is easy to follow, and the result is a delicious, spicy, and filling meal that everyone will love.
Ingredients
For the enchilada sauce, you will need: - 2 tablespoons olive oil - 2 tablespoons all-purpose flour - 4 tablespoons chili powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 2 cups vegetable broth - Salt and pepper to taste For the filling, you will need: - 2 cups cooked black beans - 1 cup cooked brown rice - 1 bell pepper, chopped - 1 small onion, chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon ground cumin - Salt and pepper to taste For the enchiladas, you will need: - 8-10 tortillas - 1 cup vegan cheese, shredded - Cilantro, chopped (optional)
Instructions
1. Preheat your oven to 350°F (180°C). 2. To make the enchilada sauce, heat the olive oil in a saucepan over medium heat. 3. Add the flour and whisk until smooth. Cook for 1-2 minutes until lightly browned. 4. Add the chili powder, garlic powder, onion powder, cumin, and oregano. Whisk to combine. 5. Slowly pour in the vegetable broth, whisking constantly to prevent lumps from forming. 6. Bring the sauce to a simmer and cook for 10-15 minutes until thickened. 7. Season with salt and pepper to taste. 8. To make the filling, heat the olive oil in a skillet over medium heat. 9. Add the onion and bell pepper and cook for 5-7 minutes until softened. 10. Add the garlic and cook for 1-2 minutes until fragrant. 11. Add the black beans, brown rice, cumin, salt, and pepper. Stir to combine. 12. Remove the skillet from the heat. 13. To assemble the enchiladas, spread a spoonful of the enchilada sauce on the bottom of a baking dish. 14. Heat the tortillas in the microwave for 20-30 seconds until soft. 15. Spoon the filling onto each tortilla and roll up tightly. 16. Place the enchiladas seam-side down in the baking dish. 17. Pour the remaining enchilada sauce over the top of the enchiladas. 18. Sprinkle the vegan cheese over the top of the enchiladas. 19. Cover the baking dish with foil and bake for 20-25 minutes until the cheese is melted and bubbly. 20. Remove the foil and bake for an additional 5-10 minutes until the cheese is golden brown. 21. Sprinkle chopped cilantro over the top of the enchiladas before serving (optional).
Nutrition
This vegan enchilada recipe serves 4-6 people and provides the following nutritional information per serving: - Calories: 430 - Fat: 15g - Carbohydrates: 60g - Fiber: 14g - Protein: 17g This recipe is a great source of fiber and protein, and it's also low in fat. It's a healthy and delicious meal that you can enjoy any day of the week. Serve it with a side salad, some guacamole, and chips for a complete meal.