BLACK BEAN ENCHILADAS (GLUTEN FREE AND VEGAN)
This recipe is very tasty and I like that it is gluten free. I have tweaked it and made it my own. I always try to buy Organic as I don't want the chemicals and GMO on my plate, which some corn has. Besides, the food just tastes better. I doubled the recipe and I made my own tortillas and cooked the dry beans in my pressure cooker. But you can buy the canned beans and ready made tortillas. It will save you a lot of time if you do. The sauce that goes with this is called Charred Tomato Sauce. You should make this as it really compliments the dish. I even added some Salas to my sauce to kick the flavour up a notch.
Provided by Chef Joey Z.
Categories One Dish Meal
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a skillet and saute the garlic and peppers for 3 to 4 minutes. Peppers should stay crunchy. Remove from the heat.
- Stir in the mashed beans, corn, scallions, herbs, vinegar, salt and pepper. Set aside.
- Heat a non-stick skillet. Soften each corn tortilla before filling it by placing in the hot skillet and swirling it around for 30 seconds on each side. Dip the tortilla into the warmed Charred Tomato Sauce.
- NOTE: I didn't dip mine, I held the tortilla in my hand and put the sauce onto it with a ladle then swirled it around like you would sauce on a pizza. I found this easier. You use less sauce as well.
- Lay the tortilla into the baking dish or a plate and put 2 tablespoons of the bean mixture and a little cheese on it then roll up and put seam side down into the dish you are going to bake this inches.
- Continue filling and rolling the tortillas until you are done repeating the above steps.
- I poured the remaining sauce I had over the enchiladas and sprinkled it with more cheese.
- I baked my casserole at 350 for 40 minutes. Best to check after 30 minutes as my oven is slow, and you don't want to burn this.
- If you make these the day ahead store in the fridge then bake when you are going to eat them.
- You can serve these with Sour Cream if you wish.
- Bon Appetit.
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Gill Gill
[email protected]I'm not vegan, but I'm always looking for new ways to incorporate more plant-based meals into my diet. These enchiladas were a great way to do that. They were delicious and satisfying.
Yasir Nazir
[email protected]These enchiladas were a bit too spicy for my taste, but they were still good.
Likando Mutukwa
[email protected]I made these enchiladas for a potluck and they were a huge hit! Everyone raved about them.
Nepal Arbaj
[email protected]I followed the recipe exactly and the enchiladas turned out perfectly. They were so delicious and everyone loved them.
Faizan Faiz
[email protected]These enchiladas were amazing! I'm so glad I found this recipe.
ChxrryBlxssom
[email protected]The flavor of these enchiladas was great, but they were a bit dry. I think next time I'll add some more liquid to the sauce.
Damian Koch (Slay soul sister)
[email protected]These enchiladas were delicious! I especially loved the creamy sauce. I will definitely be making them again.
doris makena
[email protected]Meh.
sr rokon
[email protected]These enchiladas were a bit bland for my taste, but they had potential. I think next time I'll add some more spices to the filling and sauce.
Fahad Sadman
[email protected]I'm not a huge fan of vegan food, but these enchiladas were really good. The black beans were nicely seasoned and the sauce was flavorful without being too spicy.
Daniel Mutie
[email protected]I've made these enchiladas twice now and they're always a crowd-pleaser. They're easy to make and the flavor is amazing.
Lilian Njoroge
[email protected]These black bean enchiladas were a hit! The filling was flavorful and the sauce was creamy and delicious. I'm not vegan, but I didn't miss the cheese at all.