Black Bean Enchiladas
A delicious vegetarian twist on classic enchiladas
Ingredients
Enchilada Sauce
- 3 Tbsp All-purpose flour Can substitute gluten free flour
- 3 Tbsp Olive Oil
- 2 Cups Vegetable or chicken broth
- 3 Tbsp Tomato paste
- ½ Tbsp Chili Powder
- 2 Tsp Paprika
- 3 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 1-2 Tsp Salt
- 1 Tsp Pepper
Enchilada's
- 1/2 Diced white onion
- 1-2 Tbsp Olive Oil
- 2 Cans Black Beans, drained and rinsed
- 1 ½ Cups Sweet white corn I used frozen
- 2-3 Cups Shredded Cheese Cheddar, Monterey, Jack or combo
- 12 Corn tortillas
- 1 Tbsp Garlic Powder
- 2 Tsp Salt
- 1 Tsp Pepper
Instructions
- Preheat oven to 400°.
- In a saucepan on medium/high heat, add olive oil and flour and mix until you get a creamy consistency. Continue to stir for 3-4 minutes until a light golden color. * Make sure you continue to stir so it does not burn.
- Add tomato paste and seasonings and slowly pour in broth. Stir and then bring to a boil. Once boiling, cover and turn of heat for ten minutes until thickened.
- Add olive oil to separate pan and saute onions 5-7 minutes until tender. Add corn and saute together another 5 minutes.
- In a large mixing bowl add black beans, onion and corn, garlic powder, salt and pepper and combine.
- Pour about 1/2 cup of your sauce on the bottom of your 9x13 baking dish spreading evenly. Warm tortillas in microwave for 30-40 seconds. You can also lightly fry them in a pan with canola oil.
- Grab your first tortilla, add a spoonful of sauce, bean mixtures and a sprinkle of cheese and roll. Add tortilla to pan and repeat process.
- Once all tortillas are rolled and lined in your baking dish, sprinkle the remainder of your cheese over the top. Place in over for 15-20 minutes until cheese is melted and your dish is golden brown.
- Top with a dollop of sour cream, green onions, fresh cilantro if desired and enjoy!
Video
Notes
Depending on how much mixture you add to each enchilada this recipe will yield a little extra filling. You can add a few more enchiladas or I eat the leftovers with salad or tortillas chips, yum!
Keep in air-tight container in your refrigerator for 3-5 days.