Black Bean & Zucchini Vegan Enchiladas

Easy enchiladas with plenty of plant based protein, a good dose of veggies, and a creamy sauce. Enjoy!!

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

Servings: 4

Ingredients

½ red onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
½ zucchini, diced (about 1 cup)
15 oz canned black beans, rinsed and drained
2 tsp cumin, divided
½ tsp salt, divided (or to taste)
15 oz canned white beans, rinsed and drained
16 oz jarred salsa
½ tsp chili powder (See Tip below)
½ cup water, or vegetable broth
8 tortillas (corn or flour)
Toppings of choice

Directions
  1. Preheat oven to 350°F.
  2. In a skillet over medium heat, sauté the onion in ¼ cup water until translucent - about 5-6 minutes. Add additional water as needed to prevent sticking.
  3. Add the garlic, red pepper, zucchini, 1 tsp cumin, and ¼ tsp salt and sauté 2 minutes. Add the black beans and stir to combine. Turn heat to low to keep warm while you make the sauce.
  4. To make the sauce: combine the salsa, white beans, 1 tsp cumin, chili powder, ½ cup water, and ¼ tsp salt in a blender or food processor and purée until smooth. (See tip below)
  5. Add 1 cup of the sauce to the black bean zucchini mixture and stir to combine.
  6. Pour ½ cup of the sauce to the bottom of a 7.5 x 11 baking dish (or similar).
  7. Place about 1/3 cup filling into one tortilla, roll up, and place seam side down in the baking dish. Repeat with remaining tortillas.
  8. Top the filled enchiladas in the baking pan with the remaining sauce and any remaining filling. Bake for 20 minutes.
  9. Garnish with toppings of choice. We like guacamole, sliced jalapeños, cilantro, and Creamy Cumin Ranch Dressing. Enjoy!

Tip: If you use a very strong spicy salsa, you may not need the extra cumin and chili powder in the sauce. Taste after blending the white beans, salsa, and water and adjust as necessary.

Source

Parmesan Carrot "Fries"
Curried Lentil Stuffed Peppers
 

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Saturday, 15 December 2018

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