Vegan Enchiladas with Black Beans

Ingredients

• 3 cups black beans, rinsed and drained (roughly one 822g can)
• 1 large clove garlic, minced
• 1 jalapeño, finely diced
• 1/2 tsp cumin
• 1 tsp sea salt
• 1/2 cup vegetable stock/broth
• 2 tbsp avocado or other unflavoured oil
• 2 tbsp gluten-free or regular flour
• 1 tbsp chili powder
• 2 tsp cumin
• 1 1/2 tsp onion powder
• 3 cloves garlic, minced
• 2 400g cans Pomi Chopped Tomatoes (about 3 cups)
• 1 1/2 tsp sea salt (you may need more or less salt if using a different brand of chopped tomatoes)
• 2 tsp maple syrup (optional, for added depth)
• 6 corn tortillas
• 1 cup vegan mozzarella or your favourite vegan cheese shreds
• 1/4 cup diced red onion (optional)
• 1/4 cup cilantro leaves (optional)
• Jalapeño Slices (optional)

Instructions

1. 1

   Preheat oven to 350°F/175°C.

2. 2

   --- For the Seasoned Black Beans ---

3. 3

   Add the black beans, garlic, jalapeño, cumin, sea salt and stock to a saucepan.

4. 4

   Increase the heat to bring the pan to a boil and then reduce to a simmer. Cook for 10 minutes to allow the flavours to infuse the beans and the mixture to thicken. Remove from the heat and set aside.

5. 5

   --- For the Tomato Enchilada Sauce ---

6. 6

   Add the oil, flour, chili powder, cumin and onion powder to a saucepan and heat gently for 2 minutes until combined and sizzling.

7. 7

   Add in the minced garlic, chopped tomatoes, sea salt and maple syrup (if using), increase the heat to bring the mixture to a boil, then reduce to a simmer and cook (stirring occasionally) for 10 minutes until thick.

8. 8

   Adjust seasoning if needed, remove from the heat and set aside.

9. 9

   --- Assembling the Enchiladas ---

10. 10

    Heat a large skillet to medium high heat.

11. 11

    Add 1 tsp water and immediately place one tortilla in the pan, heating for 40 seconds (flipping after 20).

12. 12

    Remove and wrap tortilla in a kitchen towel to keep warm and flexible. Repeat this process for all tortillas. (Alternatively, microwave all 6 tortillas for 1 minute in a loosely covered container, then wrap in a towel.)

13. 13

    Pour ¾ cup enchilada sauce into the bottom of a roughly 12" x 7" casserole dish.

14. 14

    Scoop ⅓ cup of the black beans into a warmed tortilla. Roll it up and place it seam side down into the dish. Repeat for all tortillas, laying them next to each other.

15. 15

    Pour the rest of the enchilada sauce over the tortillas, and bake uncovered for 15 minutes.

16. 16

    Remove from the oven, add my vegan mozzarella or your favourite vegan cheese and bake for another 15 minutes.

17. 17

    Optionally decorate with diced red onion, cilantro leaves and jalapeño slices, and serve with a side salad.