Craving a hearty, flavorful, and completely plant-based meal that's both satisfying and surprisingly easy to make? Look no further than these Vegan Black Bean Enchiladas! This recipe delivers all the cheesy, comforting goodness of traditional enchiladas without any animal products, making it perfect for meatless Mondays, potlucks, or any night you're craving a delicious and satisfying dinner. We’re using simple, readily available ingredients to create a complex and unforgettable flavor profile that will impress even the most dedicated carnivores. Forget complicated techniques and lengthy prep times; this recipe is designed for busy weeknights.
Get ready to tantalize your taste buds with a vibrant blend of spices, tender black beans, and a creamy, dreamy cashew-based sauce that mimics the richness of traditional cheese. Ready to dive into the deliciousness? Let's get started with our step-by-step guide to making the best vegan black bean enchiladas you'll ever taste.
Tools Needed
- Cutting board
- Knife
- Saucepan
- Pot
- Baking dish
Ingredients
- Onion
- Oil or Water
- Poblano pepper
- Garlic
- Cayenne chili powder
- Paprika
- Salt
- Black beans
- Lime juice
- Flour (or gluten-free flour)
- Chili powder
- Cumin
- Onion powder
- Garlic powder
- Oregano
- Tomato paste
- Water
- Better than bouillon
- Vegan margarine (optional)
- Corn tortillas
- Dill
- Corn
Step-by-Step Instructions
Step 1. Prepare the Filling
- Chop onion and sauté in oil or water.
- Chop poblano pepper and add to the pan.
- Mince garlic, add seasoning (cayenne, paprika, salt), and stir.
- Add drained and rinsed black beans and lime juice. Set aside.
Step 2. Make the Enchilada Sauce
- Add oil, flour, chili powder, cumin, onion powder, garlic powder, oregano, and salt. Cook until fragrant.
- Add tomato paste, water, and Better than bouillon. Simmer for 5-7 minutes.
- Add lime juice and vegan margarine (optional) to the sauce.
Step 3. Assemble and Bake the Enchiladas
- Spread a thin layer of sauce in the baking dish. Fill tortillas with bean mixture and roll them up.
- Place rolled enchiladas in the baking dish, seam-down.
- Pour remaining sauce over the enchiladas.
- Cover with foil and bake.
Step 4. Serve
- Serve with seasoned corn (garlic, dill, salt).
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Prepare all ingredients beforehand for faster cooking.
- Use gluten-free flour and tortillas for a gluten-free version.
Nutrition
- Calories: approximately 350-450 per serving
- Fat: 15-25g
- Carbs: 50-65g
- Protein: 12-18g
FAQs
1. Can I use canned black beans instead of dried?
Absolutely! Canned black beans are perfectly fine to use. Just make sure to rinse and drain them well before adding them to the recipe.
2. What can I use as a substitute for the cashew cream?
For a cashew-free option, you can try using full-fat coconut milk instead. It will give a slightly different flavor but still creates a creamy texture.
These vegan black bean enchiladas are a testament to how delicious and satisfying plant-based cooking can be. From the comforting warmth to the explosion of flavor in every bite, this recipe is sure to become a new family favorite. Enjoy your delicious and guilt-free meal!