init(kitchen);

{ Black Bean Enchiladas }

Black Bean Enchiladas Finished

What you Need

Amount Ingredient
1 15 oz can black beans
1 cup corn (raw or frozen)
1/2 cup onion (chopped)
1 cup sweet peppers (chopped)
1 clove garlic (minced)
1/4 tsp liquid smoke
1/2 tsp ground oregano
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cumin
4 flour tortillas (fajita sized)
2 cups mole sauce

Directions

Preheat
Preheat the oven to 350 degrees.
Cook
We’ll start by making the enchilada filling. Heat the onions and sweet peppers in a pan on medium heat for 5 minutes. Add in the garlic and stir continuously for 30 seconds.
Add
Add the black beans with the liquid from the can. Also, add the corn, liquid smoke, oregano, onion powder, garlic powder, cumin and salt and pepper to taste. Reduce to medium low and cook for another 5 minutes. Turn off the heat and let the filling cool for a couple minutes.
Assemble Enchiladas
Now, it’s time to assemble the enchiladas. First, grease your baking dish with vegetable oil. Add some of the mole sauce to the dish to cover the bottom. Take a tortilla and add the filling to the middle of the tortilla. You can also add a little vegan cheese if you like. Fold the sides over and roll into a log. Place into the baking dish. Repeat until your dish is full. Pour the mole sauce on top covering the middle of the enchiladas. You can leave the ends out.
Bake
Add the enchiladas into a 350 degree oven and bake for 25 minutes.
Add Toppings
Take the enchiladas out of the oven and serve. Add any toppings you like. I used vegan sour cream, onions, avocado, jalapenos, cilantro and lime juice.

Visual Guide

Preheat the oven to 350 degrees.

We’ll start by making the enchilada filling. Heat the onions and sweet peppers in a pan on medium heat for 5 minutes. Add in the garlic and stir continuously for 30 seconds.

Sautee Onions and Peppers

Add the black beans with the liquid from the can. Also, add the corn, liquid smoke, oregano, onion powder, garlic powder, cumin and salt and pepper to taste. Reduce to medium low and cook for another 5 minutes. Turn off the heat and let the filling cool for a couple minutes.

Add the black beans
Filling done

Now, it’s time to assemble the enchiladas. First, grease your baking dish with vegetable oil. Add some of the mole sauce to the dish to cover the bottom. Take a tortilla and add the filling to the middle of the tortilla. You can also add a little vegan cheese if you like. Fold the sides over and roll into a log. Place into the baking dish. Repeat until your dish is full.

Add the mole sauce
Assemble the enchiladas

Pour the mole sauce on top covering the middle of the enchiladas. You can leave the ends out.

Add more mole sauce on top

Add the enchiladas into a 350 degree oven and bake for 25 minutes.

Baked enchiladas

Take the enchiladas out of the oven and serve. Add any toppings you like. I used vegan sour cream, onions, avocado, jalapenos, cilantro and lime juice.

Top the enchiladas