These vegan enchiladas are so flavorful, healthy, and satisfying - you won't miss the meat or cheese! It is loosely adapted from this recipe: http://www.budgetbytes.com/2013/04/black-bean-avocado-enchiladas/. Note: Taste the sauce for spiciness before adding the red pepper flakes. Some chili powders are spicier than others, and this will greatly influence the heat of the dish. —Becca LB
flour (I used oat flour, but others would work)
red pepper flakes (or to taste)
small corn tortillas
cooked black beans
diced red onion
medium carrot, finely shredded
chopped red onion (optional)
garlic cloves, crushed or put through a press
In This Recipe
(Preheat the oven to 350F.) In a small saucepan over medium heat, combine the flour, oil, and chili powder. Whisk together and let it bubble for a minute or 2.
Whisk in the water, and add the rest of the sauce ingredients. Let the mixture come to a gentle simmer (it will thicken at this point) and then turn off the heat.
In a mixing bowl, combine all filling ingredients (except the tortillas) and mix well. Adjust the seasoning to taste.
Fill each tortilla with filling, fold the tortilla, and place it seam side down in a greased casserole dish. Once all the filling has been used up, pour the sauce over the enchiladas.
Bake until the sauce is bubbly and browned around the edges, around 30 minutes. Top with any toppings you like.