Vegan Enchiladas with Black Beans: A Plant-Based Delight
Craving a hearty and flavorful vegan meal? Look no further than these delectable Vegan Enchiladas with Black Beans. This recipe is a perfect combination of wholesome ingredients and bold Mexican flavors. Whether you’re a dedicated vegan or simply looking to add more plant-based meals to your diet, these enchiladas are a satisfying and nutritious option for any day of the week.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 cup corn kernels (fresh or frozen)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 can diced tomatoes
– 1 cup enchilada sauce
– 8 small tortillas
– 1 cup dairy-free cheese, shredded
– Fresh cilantro, for garnish
– Lime wedges, for serving
Instructions:
1. Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and diced bell pepper, and cook for another 2-3 minutes.
2. Add the Black Beans and Corn: Stir in the black beans, corn kernels, ground cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
3. Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place a spoonful of the black bean mixture in the center of a tortilla, roll it up, and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
4. Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered. Sprinkle the shredded dairy-free cheese on top.
5. Bake and Serve: Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Remove the foil and bake for an additional 5 minutes to allow the cheese to slightly brown.
6. Garnish and Enjoy: Once out of the oven, garnish the enchiladas with fresh cilantro and serve with lime wedges on the side for a burst of citrusy flavor.
These Vegan Enchiladas with Black Beans are not only delicious but also packed with protein and fiber, making them a satisfying and wholesome meal. Whether you’re cooking for your family or hosting a plant-based dinner party, this recipe is sure to impress even the most skeptical of eaters. So, roll up your sleeves and get ready to enjoy a taste of Mexico with a vegan twist!