Vegan Enchiladas
Prepare vegan enchiladas with black beans, vegetables, and a homemade enchilada sauce, baked until heated through.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Corn Tortillas (small size) | 10 | Count |
| Black Beans (drained and rinsed) | 2 | Can |
| Red Bell Pepper (chopped) | 1 | Count |
| Zucchini (chopped) | 1 | Count |
| Onion (chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Olive Oil (for sautéing) | 2 | Tbsp |
| Cumin (ground) | 1 | Tsp |
| Chili Powder (for seasoning) | 2 | Tsp |
| Tomato Sauce (for enchilada sauce) | 2 | Cup |
| Vegetable Broth (for enchilada sauce) | 1 | Cup |
| Cornstarch (for thickening sauce) | 1 | Tbsp |
| Water (to mix with cornstarch) | 2 | Tbsp |
| Cilantro (chopped, for garnish) | 1 | Bunch |
| Lime (cut into wedges, for serving) | 1 | Count |
Instructions
- Preheat the oven to 180 degrees Celsius.
- In a pan, heat olive oil over medium heat and sauté onion, garlic, red bell pepper, and zucchini until softened.
- Add black beans, cumin, and chili powder to the pan and cook for another 5 minutes.
- In a bowl, mix tomato sauce and vegetable broth. In a separate small bowl, mix cornstarch with water and add to the sauce mixture.
- Pour a small amount of sauce into a baking dish to cover the bottom.
- Fill each tortilla with the vegetable and bean mixture, roll them up, and place seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas and bake for 20 minutes.
- Garnish with chopped cilantro and serve with lime wedges.
Kitchen equipment
Baking Dish