Vegan Enchiladas with Black Beans
Ingredients
The enchiladas
-
12
tortillas
corn or flour
-
2
cups
red enchilada sauce
-
¼
cup
dairy-free sour cream
-
½
cup
sliced green onions
-
2½
cups
chopped cilantro
-
1
lime
sliced (optional)
The filling
-
1
cup
chopped red onion
-
1½
cups
diced zucchini
-
1½
cups
diced tri-color peppers
-
3
cloves
minced garlic
-
¾
teaspoon
sea salt
-
¼
cup
chopped cilantro
-
15
ounces
black beans (1 can, including liquid)
-
¼
cup
red enchilada sauce
-
¼
cup
dairy-free sour cream
Instructions
- Preheat the oven to 350°F.
- Sauté the onion, zucchini, peppers, garlic, and salt until the onions are brown and caramelized, about 10 minutes.
- Add cilantro and sauté for 1-2 more minutes.
- Mix in black beans, their juice, enchilada sauce, and sour cream, heating until thickened, about 3-4 minutes.
- Spread about ¾ cup of enchilada sauce at the bottom of a baking dish.
- Fill each tortilla with a few spoonfuls of the filling, roll them up, and place seam side down in the baking dish.
- Cover the rolled tortillas with the remaining enchilada sauce and drizzle with sour cream.
- Top with sliced green onions and chopped cilantro, adding sliced limes if desired.
- Bake for 20-25 minutes until the sauce is bubbly.
Nutrition Facts (estimated)
Servings
12
Calories
153
Total fat
3g
Total carbohydrates
27g
Total protein
6g
Sodium
192mg
Cholesterol
0mg
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