Creamy Vegan Black Bean Enchiladas
Oct 11, 2024
Before We Dive Into This Delicious Recipe…
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Now, let’s get into the details of this incredible recipe! 🌱
Creamy Vegan Black Bean Enchiladas
Serves: 4-6 • Total Time: 45 mins • FODMAP Rating: High
I love the velvety, tofu-based creamy enchilada sauce in this dish. It is way better than using the typical sour cream. If you wanted to add even more protein to the enchiladas, you could add some TVP, extra beans, or even impossible or beyond beef. (If adding TVP, make sure to re-hydrate the TVP in broth or water first). Serve them with cilantro, salsa, avocado slices or guacamole for a refreshing touch and extra creaminess.
Ingredients:
For the Creamy Enchilada Sauce:
- 1/2 block (about 7 ounces) silken tofu, drained
- 1 can red enchilada sauce (store-bought or homemade)
- Juice of 1 lime
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
For the Filling:
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (optional, for garnish)
For the Enchiladas:
- 8-10 small tortillas (corn or flour)
- Additional 1 cup of red enchilada sauce (for drizzling)
- Sliced avocado or guacamole (optional, for serving)
- Lime wedges (optional, for serving)
Instructions:
1. Prepare the Creamy Enchilada Sauce:
- In a blender or food processor, combine the silken tofu, 1 cup of enchilada sauce, lime juice, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed. Set aside.
2. Prepare the Filling:
- In a skillet over medium heat, sauté the red onion and red bell pepper with a splash of water or vegetable broth for about 5-7 minutes, until softened.
- Add the black beans, corn, cumin, smoked paprika, garlic powder, salt, and pepper. Stir to combine and cook for an additional 3-4 minutes until everything is heated through. Remove from heat and set aside.
- Add half of the sauce to the filling.
3. Assemble the Enchiladas:
- Preheat the oven to 350°F (175°C).
- Spread a thin layer (about 1/2 cup) of the enchilada sauce over the bottom of a baking dish.
- Take one tortilla and spoon a few tablespoons of the black bean and corn filling down the center. Roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top to cover the tortillas. Then, drizzle the creamy tofu-enchilada sauce evenly over the enchiladas.
4. Bake the Enchiladas:
- Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes, until the sauce is bubbling.
5. Serve:
- Garnish the enchiladas with chopped fresh cilantro, sliced avocado, or lime wedges, if desired.
- Serve with extra creamy sauce on the side for drizzling.
Enjoy!
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