Now, as some of you know, I am in the middle of writing a vegan cookbook. However, the cookbook specializes in plant based, gluten free vegan foods. It doesn’t mean that I don’t enjoy great comfort food once in a while, so for the time being, I will share with you my “Lesser” healthful vegan comfort foods on here ❤
Baked Black Bean and Pinto Enchiladas
You will need:
- 6-8 Medium sized flour tortillas
- 1 package of Cheddar Daiya Cheese Shreds
- 1 15oz can of black beans
- 1 15oz can of pinto beans
- 1/3 cup of chopped white onion
- 2-3 minced garlic cloves
- 1 15oz can of tomato sauce
- 2 tsp cumin powder
- 2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (or regular)
For Cashew Cream:
- 1/2 cup of cashews soaked in hot water for 10 minutes
- 1/2 tsp lemon juice
- 1/4 cup of water
- pinch of salt
Directions for cashew cream:
- Soak cashews and blend all ingredients in a high speed blender
- Scrape cashew cream from the blender and add to the fridge for 15 minutes or until ready to use
For topping: Cilantro, Mashed avocado, hot peppers
- Pre-heat your oven to 425F and set out a large baking dish
- Prepare all of your ingredients by chopping the onion, cilantro, garlic and hot peppers and setting aside.
- Next prepare your sauce: Add your can of tomato sauce into a small bowl and stir in cumin, chili powder, garlic powder, onion powder, salt, pepper and paprika. Set aside.
- Drain and rinse your beans and lay out your tortillas
- In your tortilla add in a mixture of black beans, onions, pinto beans, minced garlic and about a pinch or two of Daiya cheese shreds
- Next roll the tortilla so both ends are closed and set it in the baking dish
- Repeat this step with all of the tortillas until your filling is gone and the dish is full. Place and line your enchiladas next to one another in the baking dish
- Once all of your enchiladas are lined in the dish pour your sauce over all of the enchiladas. Make sure each one is generously covered. They don’t have to be completely covered in sauce but just enough to where to top of each enchilada has a good amount for baking. (Ensuring it has been covered with sauce helps to keep them moist and delicious on the inside.)
- Next sprinkle on the remainder of your Daiya cheese shreds on top of the enchiladas and any remaining chopped onion or garlic.
- Place your enchiladas in the oven and bake for 25-30 minutes.
- Serve your enchiladas with cashew cream, cilantro, hot peppers or your favorite hot sauce if you prefer!