Vegan Spicy Black Bean Enchiladas

I just tried this one the other night and it was easy and delicious. All credit goes to Kim Barnouin’s AWESOME Cookbook, Skinny Bitch


2 tbs grapeseed oil

1/2 an onion,chopped

1 red bell pepper, seeded and  chopped

1 tsp chili powder

1 tsp ground cumin

1/2 tsp red pepper flakes

2 15 oz cans black beans, drained and rinsed

2 canned chipoltle peppers

1 cup diced tomato

salt and pepper to tasts

12 corn tortillas

1/2 cup shredded vegan cheese

cilantro, for garnish

salsa and guac, for serving



Preheat Oven to 350.

In a medium saute pan, heat one tablespoon of the oil offer medium-high heat. Add the onion and sauté about 5 minutes. Add the red bell pepper and cook 6-8 minutes. Add chili powder, cumin and pepper flakes. Stir. Add the black beans and mix well. Pour a little less than half or f the bean mixture into a blender or food processor. Add the diced tomatoes and chipotle peppers and blend well until it to make a black bean sauce. Season with salt and pepper. (Although the original recipe didn’t call for it,  I added some corn to the unblended mixture for some sweetness!)

In a medium saute pan, heat the remaining oil over medium-low heat.  Place one tortilla at a time in the pan and flip to warm both sides.

In a 13×9-inch baking dish, spread just enough of the black bean sauce to cover the bottom of the pan. Fill the tortillas with about 3 tablespoons of the remaining, unblended black bean mixture. Roll tightly and place in the baking dish with the seam side down. When all the tortillas have been filled and wrapped, pour the remaining black bean sauce on top. Sprinkle with vegan cheese and bake 30-40 minutes. Be Careful not to dry out…

Garnish with fresh guac and/or salsa and ENJOY!

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