Vegan | Gluten-free option
by Jenna Garcia
Today’s recipe is a totally plant-based, but no less indulgent, take on enchiladas. If enchiladas elicit thoughts of greasy cheesiness with a rich, red, slightly-spicy sauce, this recipe is about to change your mind. Now, the sauce is every bit as amazing as you remember, but instead of a glob of gooey cheese inside, you will find a flavorful filling of black beans, tofu and corn, seasoned to perfection with fresh cilantro, jalapeños, cumin and garlic. These protein-filled, well-balanced and completely plant-based enchiladas are sure to rival any you’ve seen before.
I will confess that this is not the most weeknight-friendly recipe. Including the prep and cooking time, this recipe can take about 1½ hours to cook. But the good news is: 1) it is absolutely worth it, and 2) it makes amazing leftovers! Double the recipe on a Sunday and reheat the leftovers during the week for a quick, delicious dinner.
The key to these impressive vegan enchiladas is this sauce. Now, you can buy canned enchilada sauce from the store, but this homemade sauce is simple and so incredibly addictive, why not make it at home? A blend of olive oil, tomato paste, vegetable broth and lots of chili powder, this enchilada sauce will have you eating it by the spoonful. (Or, maybe that’s just me…) If you’re a huge fan of sauces, double the recipe and serve the extra along with your enchiladas.
Enjoy making these Black Bean Enchiladas and bon appétit!
Black Bean Enchiladas
Makes 8 enchiladas
- 8 taco-sized tortillas*
- 1 cup black beans, strained
- ½ cup corn kernels**
- ½ cup extra firm tofu, chopped into tiny cubes
- ½ jalapeno, seeded and finely minced
- ½ cup cilantro, finely chopped
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 recipe enchilada sauce (see below)
* I used wheat/corn blend tortillas as they are more bendable. For gluten-free enchiladas, use corn tortillas.
** I used frozen corn kernels, but when in season, I recommend using fresh.
Preheat oven to 350 degrees. Combine all ingredients except tortillas and enchilada sauce in a bowl and stir well. Taste and adjust seasonings, based on preference.
Line the bottom of a 9x13” pan with parchment paper. Add about ½ cup of enchilada sauce to bottom of pan and spread evenly.
Heat a heavy-bottomed frying pan to medium heat. Pre-heat tortillas for about 15-30 seconds on each side before adding filling. This makes them flexible and less likely to break.
While still warm, add about 1-2 tablespoons of black bean filling in the middle of each tortilla and tightly fold over one side then the other. Carefully place folded side face-down in the 9x13” pan. Continue with the other 7 tortillas.
Once all enchiladas are in the pan, pour the remaining enchilada sauce over them, spreading to ensure all of the tortillas are covered.
Cook in oven for about 45-50 minutes until enchilada sauce is bubbly around the outside of the pan and the top has browned a bit. Enjoy!
- ¼ cup olive oil
- 2-3 tablespoons chili powder, depending on desired heat
- 1 can tomato paste
- ¾ cup vegetable broth*
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 2 tablespoons fresh cilantro, finely chopped
Heat medium-sized saucepan on stove to medium heat. Add olive oil and chili powder and sauté until fragrant, about 1 minute. Add tomato paste and stir with a wire whisk until combined.
Add broth, cumin, garlic powder and cilantro. Turn heat down to low and simmer, stirring often, until mixture thickens - about 10 minutes.
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