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Food Monster - Recipes

Black Bean and Corn Enchiladas [Vegan]

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I was relieved that after becoming a vegetarian, I could still eat my beloved “garbage burrito” vegetarian style. Yes, folks..that was the actual name of the burrito. Basically it has every ingredient, but mine was minus the meat, and of course a cheese enchilada on the side.

Black Bean and Corn Enchiladas [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

2088

Ingredients

For the Sauce:

  • 1/4 cup tomato paste
  • 3 cups vegetable broth
  • 1/4 cup all purpose flour
  • 2 tablespoons olive oil
  • 2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • Salt and pepper to taste

For the Enchiladas: 

  • 2 cans black beans
  • 8-10 corn tortillas
  • 1/2 cup corn (frozen or fresh)
  • 1 whole avocado
  • 1/4 cup green onion
  • 1/2 cup shredded lettuce
  • 1 whole tomato diced
  • 1/2 cup shredded vegan cheese
  • 1/2 tablespoon spice blend

Preparation

For the Sauce:

  1. In a small bowl, mix flour, cumin, garlic powder, onion powder, and chili powder.
  2. Heat a medium saucepan over medium heat, and add olive oil
  3. Add tomato paste, and the bowl of flour and spices.
  4. Cook 1 minute, whisking continuously. It will become a still paste.
  5. Whisk in broth, increase heat, and bring to a light boil.
  6. Reduce to a simmer. Cook about 8-12 minutes or until slightly thickened.
  7. Whisk occasionally, so a film does not develop on top
  8. Add salt to taste.

For the Enchiladas:

  1. Add olive oil to a medium sauce pan, along with black beans, and meat spice. Cook until soft
  2. In another pan, cook corn until roasted and browned a bit, but not burned
  3. On a skillet, lightly toast the corn tortillas, so they are tough enough to hold the filling
  4. Add the beans, half of the corn, then top with cheese.
  5. Add one ladle of enchilada sauce to cover the bottom of a small rectangular casserole dish ) a little smaller than a 13×9)
  6. Roll the tortilla up, and place into the dish
  7. Roll remaining tortillas up until the dish is filled.
  8. Once the casserole dish is filled, add a little more than half of the sauce covering all of the enchiladas, and sprinkle all the cheese you want
  9. Bake at 375º for 20 minutes
  10. Remove from the oven, and add the remaining sauce, avocado, shredded lettuce, corn, tomato and green onions.
  11. Let sit for 5 minutes, then serve
  12. Enjoy!

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AUTHOR & RECIPE DETAILS


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I am a California girl living in sunny Spain with my husband and 2 kids. I love to travel, photograph everything, binge watch The Big Bang Theory, have wine in the evenings and of course to cook for anyone and everyone. I opened my blog to show people that keeping meat off of your plate does not have to be ordinary, and boring. There are so many new incredible flavors to be discovered! Have fun, be ethical and be kind.


 

 

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