This Mexican favorite is a hit with vegans and non-vegans. So, break out the guacamole or vegan sour cream, and get ready to impress them all. Plus, they freeze well, so be sure to make extra for busy days!
- Casserole Dish
- 8 medium tortillas whole wheat
- 1 can black beans drained, rinsed
- 1 medium onion diced
- 1/2 cup corn cooked kernels
- 1 medium bell pepper 1/2 red and 1/2 green, seeded and diced
- 2 cloves garlic minced
- 1 tsp chilli powder
- 1 tsp paprika
- 1 tsp cumin ground
- 1/4 tsp sea salt
- 1/2 bunch cilantro fresh, chopped
- 1 cup vegan cheese cheddar
Enchilada Sauce (Or Use 2 Cans Store Bought)
- 1 cup vegetable broth organic
- 1/2 cup tomato paste
- 1 tbsp olive oil extra virgin
- 2 tbsp water filtered, cold
- 1 tsp cornstarch
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chilli powder
Enchilada Sauce (If Making From Scratch)
- Heat and grease a saucepan using half of the extra virgin olive oil.
- Whisk cold water and cornstarch in a small bowl.
- Add tomato paste and vegetable broth to your saucepan, then add cornstarch mixture, mixing in quickly, before lumps begin to form.
- Add garlic powder, onion powder, and chilli powder, and mix until well incorporated.
- Let sauce simmer for about 5 minutes, or until it begins to thicken. Transfer to a bowl, and set aside.
- Preheat oven to 375ºF or 190ºC.
- Heat and grease the pan used for the enchilada sauce, using the rest of the olive oil.
- Add garlic, bell peppers, and onion, and fry together until fragrant.
- Add spices (cumin, paprika, and chilli powder) and fry together for about 3 minutes.
- Add your corn and black beans to the pan. Cook until veggies are tender and onion is translucent. Turn off heat, then add salt and half of your cilantro.
- Distribute black bean mixture evenly onto each of your tortillas. Then, add about 2 tbsp of your enchilada sauce over the bean mixture before folding your enchiladas.
- Fold enchiladas and place them in your casserole dish, covering with the rest of your sauce. Sprinkle cheese over top, and bake for about 15 minutes, or until cheese is completely melted. Serve with sliced avocado, and garnish with the rest of your cilantro.