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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Abbas Hashem
[email protected]I'm not a huge fan of black beans, but I really enjoyed these enchiladas. The sauce was flavorful and the cheese was melted and gooey. I would definitely make these again!
Jasmine Harris
[email protected]These enchiladas were delicious! The sauce was creamy and flavorful, and the black beans added a nice smoky flavor. I would definitely recommend this recipe.
Elissavet Stergioti
[email protected]This recipe is a keeper! The enchiladas were flavorful and filling. I loved the combination of black beans, corn, and cheese. I will definitely be making these again.
Our Crescent of Gems
[email protected]I made these enchiladas for my family and they loved them! They're a great way to get your kids to eat their vegetables.
Teresa Darby
[email protected]These enchiladas were a great way to use up some leftover black beans. They were easy to make and they tasted delicious. I'll definitely be making them again!
Malik Jan
[email protected]I'm always looking for new vegan recipes and these enchiladas definitely did not disappoint! They were easy to make and packed with flavor. I especially loved the smoky flavor of the black beans.
Foysal Foysalff
[email protected]These enchiladas were amazing! I loved the combination of flavors and textures. The black beans were perfectly cooked and the sauce was creamy and flavorful. I will definitely be making these again.
Dellar Shoronga
[email protected]I'm not sure what went wrong, but my enchiladas turned out really dry. I think I might have overcooked them.
Najib Rariya
[email protected]These enchiladas were a bit bland for my taste. I think I would have liked them more if I had added some more spices.
Fikadu Alemu
[email protected]I've made these enchiladas several times now and they're always a hit. They're easy to make and they taste amazing. I love the smoky flavor of the black beans and the creamy sauce.
Willie Sampson
[email protected]These enchiladas were delicious! I made them for a party and they were a big hit. Everyone loved the combination of flavors and textures.
Leah Herrington
[email protected]I'm not vegan, but I really enjoyed these enchiladas. They're packed with flavor and the black beans give them a nice texture. I'll definitely be making these again!
Shadrach Jombo
[email protected]These enchiladas were a hit with my family! They're flavorful, filling, and easy to make. I especially love that they're gluten-free and vegan, so everyone can enjoy them.