Get the Recipe: Vegan Black Bean Enchiladas
These vegan black bean enchiladas are made with a delicious homemade enchilada sauce and plant based 'cheese' made from cashews! Serve them for a comforting dinner that's bursting with flavour and wholesome ingredients. Easy to make gluten-free.
Ingredients
Black bean filling
- 1 tbsp olive oil
- 2 cloves garlic , minced
- 1 red chilli pepper, de-seeded and chopped
- 1 large onion, diced
- 1 large carrot, peeled and diced
- 1 large bell pepper, diced
- 2 cans black beans, drained and rinsed (8 oz)
- 2 tbsp tamari
- 2 tbsp apple cider vinegar
Enchilada sauce
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp cumin
- 1/2 tsp cinnamon
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 1/2 tbsp sriracha
- 1/3 cup gluten-free flour
- 2 cups vegetable broth
Vegan cheese sauce
- 1 cup cashews, soaked in water for 4 hours
- 1 1/2 cup plant based milk
- 1 tsp cumin
- 1/2 tsp turmeric
- 3 tbsp nutritional yeast
- 2 tbsp cornstarch
Equipment
- Saucepan
- Conventional oven
- Rectangular baking dish
Instructions
Make the black bean filling
- Heat the olive oil a large pan, adding the garlic and a red chilli pepper. Cook for 2 minutes, until fragrant, then add onion and cook for 2 minutes more.
- Add carrots and bell pepper, cooking for 3-4 minutes, until the vegetables soften.
- Add the black beans, tamari and apple cider vinegar and cook for around 5 minutes, until the black beans soften. Set aside to prepare the enchilada sauce and the 'cheese'.
Make the enchilada sauce
- Heat the olive oil in a pan over a medium heat and add cumin, turmeric and cinnamon. When the spices are fragrant (around 2-3 minutes), add the tomato paste, garlic, and sriracha. Stir for a few minutes more.
- Now add the gluten-free flour and gradually pour in the vegetable broth, around 1/4 cup at a time, whisking until the sauce thickens. Transfer to a bowl and set aside while you make the cheese sauce.
Make the vegan cheese sauce
- While you make the cheese sauce, you can preheat the oven to 180 degrees C (350 F).
- Add the soaked cashews, plant based milk, cumin, turmeric, nutritional yeast and cornstarch to a blender or food processor. Blend until very smooth.
- Transfer to a saucepan and stir over a medium heat for 4-5 minutes, until the sauce thickens.
Assemble the enchiladas
- Add around 1/2 of the enchilada sauce to the base of a rectangular baking dish.
- Next, add 1/4-1/3 cup of the black bean filling to the base of a tortilla. Wrap it up tightly, tucking in the edges, and then arrange in the baking dish over the enchilada sauce.
- Add the rest of the sauce on top, followed by the cheese. Bake in the preheated oven for 15-20 minutes.
Calories: 310kcal, Carbohydrates: 34g, Protein: 12g, Fat: 16g, Saturated Fat: 2g, Sodium: 613mg, Potassium: 579mg, Fiber: 9g, Sugar: 5g, Vitamin A: 2401IU, Vitamin C: 38mg, Calcium: 106mg, Iron: 4mg