Black Bean Enchiladas (Vegan, GF)

20131019-221207.jpgIn my new found mostly vegetarian diet, this recipe has become one of mine and my husband’s favorites! It was well-favored among guests as well. You should definitely give it a try! This recipe is adapted from Dr. Furhman’s book Eat To Live. Also, I’m going to write a post about why both my husband and I choose to eat veg, and I encourage you to read it!

    Makes 6 small enchiladas

Ingredients:

1 medium bell pepper, seeded and chopped
1/2 cup chopped onion
8 oz tomato sauce, no or low-sodium, divided
2 cups cooked or canned pinto or black beans, low-sodium
1 cup frozen corn kernels
1 tbsp chili powder
2 each tsp ground cumin, onion powder, garlic powder, paprika, and black pepper.
1/8 tsp cayenne pepper to taste
1 tbsp chopped fresh cilantro
6 corn or 100% whole-wheat tortillas
1  8oz can enchilada sauce
1/2 cup shredded cheddar cheese (regular or vegan)

Directions

Preheat oven to 375°F and lightly spray an 8x8inch baking dish with cooking spray. Sauté the bell pepper and onion in 2 tablespoons of the tomato sauce until tender. Stir in the remaining tomato sauce, beans, corn, seasonings, and cilantro. Simmer for 5 minutes. Pour half the enchilada sauce in a flat dish for smothering each tortilla in. After smothering, place tortilla in the baking dish and spoon about 1/4 cup of the bean mixture on, then roll up. Pack the enchiladas tightly together so they don’t unroll. Drizzle the enchilada sauce followed by sprinkling the cheese on top of the enchiladas. Bake for 15 minutes.

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3 Responses to Black Bean Enchiladas (Vegan, GF)

  1. Guy says:

    Sounds delicious! You should make it for your in-laws.

  2. Sally says:

    I see some adjustments to the recipe in Eat to Live that should help this recipe come out better and actually roll up. Thanks!

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