Bean
Refried Bean & Hominy Enchiladas
- Prep time 20 minutes
- Cook time 45 minutes
- Serves 4
Author Notes
These enchiladas couldn't be easier. Stuffed with creamy refried beans, plump white corn hominy, and cheddar, and baked under red enchilada sauce, cheese, jalapenos, and diced onions. —the_happy_veg
What You'll Need
Ingredients
-
12 - 14
Soft Corn Tortillas
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2x 215 milliliters
Red Enchilada Sauce
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170 grams
Extra Old White Cheddar, shredded
-
EVOO
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1
Red Onion, diced
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2
Jalapenos, 1 seeded & diced, 1 sliced
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700 milliliters
White Corn Hominy, drained & rinsed
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398 milliliters
Refried beans
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Plant-Based Broth
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1 tablespoon
Tomato Paste
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1 1/2 teaspoons
Mexican Chili Powder
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1 teaspoon
Garlic Powder
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1 teaspoon
Cumin
-
1/2 teaspoon
Dried Oregano
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1/2 teaspoon
Chipotle Powder
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Himalayan Pink Salt
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GARNISH - Sour Crm, Tajin, Cilantro, Green Onions, Feta
Directions
- Empty the refried beans in to a small, covered pot. Cook on low until needed.
- Begin heating a couple tablespoons of EVOO in a medium sized skillet set to just below medium heat. Once heated, add half the diced onions and half of your seasonings. Stir and cook 4 minutes. Add the diced jalapeno and a pinch of salt. Continue to cook another 3 minutes.
- Add the hominy to the skillet along with the tomato paste, remaining spices, and a splash of the plant-based chikn broth. Season with salt & continue to cook, stirring occasionally, for another 5 ish minutes until the hominy has softened. Taste and season with salt to your liking.
- Preheat oven to 375 F while you assemble.
- Depending on the brand of tortillas you use, you may need to heat them to make them malleable. Make sure they can be rolled without splitting prior to assembling.
- Pour enough enchilada sauce to coat the bottom of a 9" x 13" dish. For assembly, place your tortilla on your surface and smear about a Tbsp. of refried beans followed by a scoop or two of the hominy mixture. Sprinkle a little of the cheddar over the hominy and roll the enchilada up. Place the rolled enchiladas folded side down in to the sauced dish. Continue until you have them all rolled and nestled in to your baking dish. It's ok if you have to cram them in a little bit.
- Pour the remainder of your enchilada sauce over the enchiladas making sure to coat them entirely. Sprinkle the entire dish with the remaining cheddar, reserved red onions, and sliced jalapenos.
- Bake covered for 30 minutes. Remove cover and continue to bake for 15ish until cheese is melted and bubbly. Remove and set on to a wire cooling rack for a few minutes before serving up. Garnish with some / all of the recommended garnishes. ENJOY! <3
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