Get ready to tantalize your taste buds with a dish that’s as vibrant as it is delicious! These Black Bean Green Chili Vegan Enchiladas are not just a feast for the eyes; they’re a wholesome, plant-based delight that will have everyone asking for seconds. With a creamy jalapeno sauce that adds just the right kick, this recipe combines the rich flavors of Mexican cuisine with the goodness of vegan ingredients. Perfect for a cozy family dinner or a festive gathering, these enchiladas are quick to prepare and packed with nutrients. Dive into this culinary adventure and discover how easy it is to create a dish that’s sure to impress!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 1 can black beans, drained and rinsed
- 1 cup green chili sauce
- 1/2 cup vegan cream cheese
- 1 jalapeno, diced
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- In a medium mixing bowl, combine drained and rinsed black beans, cumin, salt, and pepper. Mash the beans slightly with a fork to create a rustic texture.
- Warm the corn tortillas in the microwave for 30 seconds or briefly in a dry skillet to make them more pliable and prevent cracking when rolling.
- Spread a thin layer of green chili sauce on the bottom of the prepared baking dish to prevent sticking.
- For each enchilada, place a corn tortilla flat, spread a tablespoon of vegan cream cheese, add a spoonful of the black bean mixture, and roll tightly.
- Arrange the rolled enchiladas seam-side down in the baking dish, fitting them snugly next to each other.
- Pour the remaining green chili sauce evenly over the enchiladas, ensuring complete coverage.
- For the jalapeno cream sauce, blend vegan cream cheese with diced jalapeno until smooth, then drizzle over the enchiladas.
- Bake in the preheated oven for 20-25 minutes until the edges are slightly crispy and the sauce is bubbling.
- Remove from oven and let rest for 5 minutes. Garnish with fresh chopped cilantro before serving.
Tips
- Prep Ahead: To save time, you can prepare the black bean mixture and jalapeno cream sauce a day in advance. Just store them in the refrigerator until you're ready to assemble the enchiladas.
- Warm Tortillas: Don’t skip warming the corn tortillas! This step is crucial for preventing cracks and making them easier to roll. A quick 30 seconds in the microwave or a minute in a dry skillet works wonders.
- Customize Your Fillings: Feel free to add other veggies like bell peppers, corn, or spinach to the black bean mixture for extra flavor and nutrition.
- Sauce It Up: If you love extra heat, consider adding more diced jalapenos to the cream sauce or even a sprinkle of chili flakes on top before baking.
- Garnish Generously: Fresh cilantro adds a burst of flavor and color, but you can also top your enchiladas with avocado slices, lime wedges, or a dollop of vegan sour cream for an extra touch.
- Check for Doneness: Keep an eye on your enchiladas as they bake. You want them to be bubbly and slightly crispy on the edges, so adjust your baking time as needed.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 0mg
