Black Bean Enchiladas

Cinco de Mayo is approaching and we love Mexican food! !Ay caramba! Mexican food however, often comes with added oils and queso (cheese) and we wanted to lighten up this meal. The beans on their own make awesome taco filling for a fast weeknight meal. For something a little more elaborate, make these enchiladas. Great for a crowd and PLEASE skip the canned sauce! This sauce is soooo easy and so much more tasty.

Another thing that I feel makes a difference, is cooking your own beans. It’s easy to do if you use a pressure cooker, like this Fagor Pressure Cooker/Canner. Soak dried beans in the morning before leaving for the day, and come home and cook them. They’re done in 12 minutes once they’ve come to pressure (vs 1 1/2 hours-2 hours in traditional pan). There are so many benefits of making your own.  No BPA-lined cans, less expensive (can buy organic in bulk), and freshly cooked beans taste so much better! You can batch cook them and freeze them for easy meals.

Tiene un buen tiempo con los frijoles!

Ingredients:

Enchilada Sauce:

• 1 cup minced onion
• 1 tbsp minced garlic
• 1/2 tsp-1 tbsp ground red chili powder (if you use an all-purpose chili powder, you may want to up it, our chili powder is very spicy, made from pure chili so we use 1/2 tsp, start with less, you can always add)
• 1 tsp cumin
• 2 cups Marinara Sauce
• 1-1 1/2 cups broth, to thin to desired consistency

Enchilada Filling:

• 1 red onion, minced or sliced thin depending on the texture you desire
• 1 yellow, orange, red or green bell pepper, equalling a cup sliced thin
• 1 tbsp minced garlic
• 1 1/2 tsp cumin
• 1/2-3/4 tsp salt (to taste)
• 4 cups cooked black beans (if using canned, 2 cans, drained and rinsed)
• 2 tbsp fresh lime juice
• additional broth/water to soften, about 1 cup
• 10-12 corn tortillas
• freshly chopped scallions and parsley

Cashew Cheese Topping:

• 1 1/2 cups soaked cashews, soaked for 4 hours-overnight
• freshly chopped chives
• 2 tbsp lemon juice
• pinch of salt
• water to thin

Instructions:

1. To make cheese: place cashews, salt, and lemon juice in blender like a Vitamix. Add just enough water to create a cream cheese consistency. Fold in chives. For more directions, click here.
2. Make sauce: heat pan, add onion, and sauté onion dry. If needed, add a little broth to prevent sticking. Saute until onions become translucent and start to carmelize. Add cumin, chili pepper, and sauce. Cook for a few minutes to allow flavors to blend.
3. Puree sauce in a blender, like a Vitamix.
4. Using the same pan, start the filling. Add onions to pan and sauté, add a little stock/water if needed to prevent sticking
5. Add in peppers, garlic, cumin, and salt. Saute for 2 minutes. Add beans and about 1 cup of broth, enough to soften the beans. When beans, peppers, and onions have softened warmed, add in lime juice and turn off heat.
6. Spread 3/4 cup enchilada sauce in bottom of a 9×13 pan.
7. Fill corn tortillas with filling mixture and roll.  Place into pan and cover with remaining sauce. Spread desired amount of cashew cream on top and top with fresh parsley. With remaining cheese, add additional water to thin and use as a sour cream topping. For directions, click here for cashew sour cream.
8. Bake at 375 covered for 20 minutes until sauce is bubbling and mixture looks set. Take cover off, and cook for about 10 more minutes, or until the cheese has browned up.
9. Serve topped with fresh parsley and some cashew sour cream.

Nutritional Benefits:

• Great source of fiber: important for digestive health, reducing blood pressure, regulating blood sugar, and increasing satiety
• High in plant based protein-important for healing and repairing tissues
• High in magnesium-important for heart health and decreasing inflammation
• Good source of Vitamin A, helps with skin, nail, eye health, as well as decreasing inflammation and detoxifying the body
• Vegan and gluten free-reduces inflammation in the body

Black Bean Enchiladas

 

Print

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

Black Bean Enchiladas Topped With Chive Cashew Cream. Gluten Free and Plant-based.

Author: www.gardenfreshfoodie.com

Recipe type: Main

Cuisine: Mexican

Serves: 10

Ingredients

Enchilada Sauce:

• 1 cup minced onion
• 1 tbsp minced garlic
• ½ tsp-1 tbsp ground red chili powder (if you use an all-purpose chili powder, you may want to up it, our chili powder is very spicy, made from pure chili so we use ½ tsp, start with less, you can always add)
• 1 tsp cumin
• 2 cups Marinara Sauce
• 1-1½ cups broth, to thin to desired consistency

Enchilada Filling:

• 1 red onion, minced or sliced thin depending on the texture you desire
• 1 yellow, orange, red or green bell pepper, equalling a cup sliced thin
• 1 tbsp minced garlic
• 1½ tsp cumin
• ½-3/4 tsp salt (to taste)
• 4 cups cooked black beans (if using canned, 2 cans, drained and rinsed)
• 2 tbsp fresh lime juice
• additional broth/water to soften, about 1 cup
• 10 corn tortillas
• freshly chopped scallions and parsley

Cashew Cheese Topping:

• 1½ cups soaked cashews, soaked for 4 hours-overnight
• freshly chopped chives
• 2 tbsp lemon juice
• pinch of salt
• water to thin

Instructions

1. To make cheese:place cashews, salt, and lemon juice in blender like a Vitamix
2. Add just enough water to create a cream cheese consistency. Fold in chives.
3. Make sauce: heat pan, add onion, and sauté onion dry. If needed, add a little broth to prevent sticking. Saute until onions become translucent and start to carmelize. Add cumin, chili pepper, and sauce. Cook for a few minutes to allow flavors to blend.
4. Puree sauce in a blender, like a Vitamix
5. Using the same pan, start the filling. Add onions to pan and sauté, add a little stock/water if needed to prevent sticking
6. Add in peppers, garlic, cumin, and salt. Saute for 2 minutes. Add beans and about 1 cup of broth, enough to soften the beans. When beans, peppers, and onions have softened warmed, add in lime juice and turn off heat.
7. Spread ¾ cup enchilada sauce in bottom of a 9x13 pan.
8. Fill corn tortillas with filling mixture and roll. Place into pan and cover with remaining sauce. Spread desired amount of cashew cream on top and top with fresh parsley. With remaining cheese, add additional water to thin and use as a sour cream topping. For directions, click here for cashew sour cream
9. Bake at 375 covered for 20 minutes until sauce is bubbling and mixture looks set. Take cover off, and cook for about 10 more minutes, or until the cheese has browned up.
10. Serve topped with fresh parsley and some cashew sour cream.

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