VEGAN ENCHILADAS

INGREDIENTS

Corn tortillas
Black beans
3 bell peppers
Lime juice
Smoked paprika
1 red onion
Garlic
Canned crushed tomatoes
Cumin
Onion and garlic powder
Dried oregano
Vegan cheese
Green onions and fresh cilantro or parsley

RECIPE PREPARATION

Finely chop the onion and cut the bell peppers into small pieces.

Heat some oil in a large pan and sauté the onion and the garlic for about 2-3 minutes. Then add the bell pepper and cook for another 4 minutes.

Drain and rinse the canned black beans or use home-cooked beans. Place them in a large bowl and mash them with a potato masher. Leave some beans intact for texture.

Add the onion, garlic, and bell pepper mixture to the mashed beans. Season with cumin, smoked paprika powder, lime juice, salt, and pepper.

Fill the tortillas with the bean bell pepper mixture and roll them up.

Lightly spray a baking dish with non-stick spray. Place the enchiladas seam side down in the baking dish. Preheat your oven to 350 °F.

Make the vegan enchilada sauce. Heat two tablespoons of oil in a large pan. Then add two tablespoons of flour and cook for about 2 minutes. Stir constantly and be careful not to burn it. Then add the crushed tomatoes and the spices. Cook for 5 minutes.

Pour the enchilada sauce over the enchiladas.

Sprinkle with vegan cheese.

Bake the enchiladas at 350 °F for 25 minutes. Sprinkle with chopped cilantro and green onions. If you don’t like fresh cilantro, you can replace it with parsley. Serve immediately.

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