Health

The Best Black Bean Enchiladas (Vegan)

I never thought enchiladas would ever be the same without cheese and meat. So I put myself on a mission to create a vegan enchilada option that satisfied my very high expectations. These enchiladas are filling, nutritious, lactose-free, and meat-free. Includes rolling tutorial and a nutritional breakdown at the end!

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What You’ll Need:

  • 2 poblano peppers, leave whole for roasting
  • 1 large package of mushrooms, diced
  • 1 large onion, diced
  • 1 medium jalapeno, finely diced
  • 3 cloves of garlic, finely diced
  • 3 cups of homemade black beans (find the recipe here) OR 2 cans of black beans (you’ll lose my secret spices though)
  • 1 can of sweet corn, drained
  • 3 cans green enchilada sauce
  • 1/2 cup quinoa (dry), cook according to package directions
  • 15 flour tortillas
  • 3 8×8 eco-foil or glass pans (ones that can be frozen)
  • Avocado and pico de Gallo for topping

How You’ll Do It:

  • Roast the poblano peppers by placing them on a baking sheet about 6 inches away from the broiler, turn on the broiler and turn the peppers every couple of minutes. The skin should be brown/black and blistered but not charred to the point of being white
  • Set the poblano peppers aside to cool while you saute the onion in a little olive oil until soft
  • Once the onions are soft, add the garlic and jalapeño peppers and saute for a couple of minutes until fragrant
  • Add chopped mushrooms and saute until cooked through
  • If your beans are frozen, add then to the mixture to thaw in the pan. If using canned beans (drain and rinse them), and stir them into the mixture. Also if using canned beans this is when you’ll add whatever spices you like (chili powder, smoked paprika, cumin, Mexican oregano, cayenne, salt, and pepper)
  • Take the mixture off of the burner
  • While the mixture is cooling, start peeling the skin off of your poblano peppers. It should come off fairly easy but if it doesn’t you can use a paper towel to help you
  • Dice the peppers and add them to the onion, mushroom, and jalapeño mixture
  • Add corn and quinoa to the mixture and stir
  • Add 1/2 can of enchilada sauce to the mixture, just enough so it’s wet without a ton of extra liquid
  • Now that the filling is ready, start heating your flour tortillas, just enough so that you can work with them
  • Add 1/4 cup of enchilada sauce to the bottom of your pan before you start rolling
  • Take 1 flour tortilla and spoon in approximately 1 cup of filling and roll
  • Once enchiladas are rolled, add 3/4 of a can enchilada sauce on top (make sure that the end are covered in sauce, so they don’t burn in the oven)
  • Hint: see this video on how to properly roll a tortilla for these enchiladas
  • This recipe should yield 15 enchiladas or 5 per 8×8 pan
  • Once the pans are ready they can either be frozen or put in a 350 degree oven for 30 minutes until bubbly
  • If cooking from frozen, they will take 45-60 minutes to cook all the way through

Per serving (1 enchilada)

308 calories

51g carbohydrates

5g fat

10g protein

Per serving (with 1/2 an avocado) 

428 calories

57g carbohydrates

15g fat

11g protein

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