Recipe: Vegetable and Black Bean Enchiladas

Originally a Mexican entree, enchiladas are tortillas (flour or corn) that are rolled around a filling and covered with a spicy sauce. They can be filled with any combination of ingredients. Obviously, vegetables are most desired.

Below is one dish that gets repeated over and over and over again without anyone getting sick of it. I started making this before I became vegan and it was very easy to switch out the cows cheese for vegan cheese since the base of this recipe was vegan. It’s even better now!

Apologies, I ate them too quickly to provide a picture of the end product.

Vegetable and Black Bean Enchiladas

Ingredients:

1 green pepper, chopped
1 jalapeño pepper, minced
1 serrano pepper, minced1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
15 oz. can black beans (or 1.5 cups made from scratch)
2 tomatoes, chopped
2 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
3/4 cup brown rice (before cooking measurement)
3 tablespoon medium picante sauce, plus some extra to cover the burritos
6-8 whole grain flour tortillas
1 cup cheese style shreds (I prefer Daiya)
4 green onions (for garnish)

Directions:

1. In a large skillet sauté the green pepper, jalapeno, serrano, onion in the oil until all are tender. Towards the end add the garlic, so you do not burn it but still sauté it a bit.

2. Next add the beans, tomatoes, cumin, chili powder and red pepper flakes until heated through.

3. Add the rice to the mixture and add the picante sauce on top as to help separate the rice to mix thoroughly. Heat the mixture thoroughly.

4. Spray either two glass square 8x8 pans or one glass 13x9 pan with olive oil or other non-stick spray. Divide the mixture in order to evenly place the mixture into the flour tortillas. Fold the sides over one another.

5. Spoon some salsa over the tops of the folded tortilla. Spread it out to cover the tops completely so as not to dry out the tortillas when cooking. Sprinkle the cheese style shreds over the tops of the completed tortillas and place under the boiler until the cheese is bubbly. Sprinkle with chopped green onion. (You could, before sprinkling with cheese, cover and cook for about 20 minutes until all heated through, I usually skip this step because I am hungry and the vegetables are already cooked).

6. Enjoy!