Check out this recipe for vegan black bean enchiladas!
Black Bean Mixture:
2 tablespoons oil
2 garlic cloves, minced
1 onion, finely chopped
1 fresh poblano pepper, minced
1/2-1 teaspoon cayenne to taste
1 teaspoon chili powder
1 teaspoon paprika
2 cans (15.5 oz.) black beans (drained & rinsed)
Juice of 1 lime
In a saucepan, saute onions in the oil until soft, then add garlic and poblano pepper and heat the combined ingredients for one minute. Add the remainder of the ingredients, stir, and heat for 2 minutes, then set this mixture aside until later.
Enchilada Sauce:
1/3 cup olive oil
1/3 cup all purpose flour
4 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
4-5 tablespoons tomato paste
2 tablespoons Better-Than-Bouillon
1 teaspoon onion powder
1/2 teaspoon oregano
3/4 teaspoon salt
3 1/2 cups water
Juice of one lime
2 tablespoons vegan margarine (optional)
Combine the spices (chili powder, onion powder, garlic powder, oregano, and salt) and set aside. Add olive oil to a saucepan and use medium heat, then combine with flour and the seasonings combined above. Allow to simmer for one minute. Add the water, tomato paste, and better-than-boullon. Boil, then allow to simmer for 3-5 minutes while stirring the mixture to prevent burning. Then add the lime juice and vegan margarine (the vegan margarine is optional).
Grease a pan, add 1/3 of the enchilada sauce. Fill each of 8 totrillas with 1/3 cup of the bean filling above. Pour the remainder of the enchilada sauce over the stuffed tortillas. Bake at 350 degrees F for 30 minutes. Can serve with vegan cheese sauce, vegan sour cream, avocadoes, or salsa as desired.
Corn mixure:
2 cups corn
1/4-1/2 teaspoon dried dill
1 tablespoon oil or vegan margarine
1 garlic clove
pinch of cayenne pepper and salt to taste
Combine all ingredients in a saucepan and heat for 1-2 minutes. Makes for a good garnish or addition to the enchiladas as desired.
