Black Bean Vegan Enchiladas

Black Bean Vegan Enchiladas

1 tablespoon canola oil
1 yellow onion (medium size, finely chopped, approximately 8 oz)
2 cloves garlic (minced)
3 tablespoons chili powder
2 teaspoons cumin powder
2 cups black beans (cooked)
1 teaspoon salt
2 cups tomato puree (or 1 can 15 oz tomato sauce + ½ cup water)
1/2 cup chopped fresh cilantro
1 jalapeno pepper (medium size, seeded, finely chopped, approximately 1 oz)

  • Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree 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, jalapenos, and 4 oz of cheese.
  • Preheat oven to 350 °F.

  • For Full Instruction:

    Rated 4/5 based on 745 Reviews

    No comments

    Post a Comment