Friday, December 14, 2012

Black Bean Enchiladas

I've had these on the brain for a while and finally got around to making them.  I made it a couple of times during my hiatus from the blog and based it on a recipe somewhere on the Interwebs that I veganized by using vegan cheese.  Follow Your Heart brand cheeses don't melt as easily in the oven as Daiya (which I don't think tastes as good), but I got a good result this time by covering the baking dish in foil for the first twenty minutes and then removing the foil for the remaining 10 minutes in the oven.  Easy and yummy - it was two-thirds gone before the dishes were washed!

Black Bean Enchiladas:
2 tbsp olive oil
3/4 cup thawed frozen green bell peppers
3/4 cup thawed frozen onions
1.5 cups thawed frozen corn (can also used canned)
2 chipotle peppers with sauce
1 16 oz can of black beans, drained
6 10-inch tortillas
1 16 oz can enchilada sauce (or a package of La Frontera sauce)
1 10 oz package of Follow Your Heart Vegan Monterey Jack

Preheat oven to 375 degrees F.

In a medium saucepan, heat oil over medium heat.  Add bell peppers and onions and cook until softened, about 3-5 minutes.  Add corn and chipotles and cook another 3 minutes.  Add black beans and cook until beans have heated through and liquid from vegetables has reduced by at least half, another 5-7 minutes.

(Here's what the filling looked like:)

Grease a 10" x 13" baking dish.  Set one of the tortillas on a plate or cutting board.  Spoon 1/6 of the black beans mixture (approx. 1/3 cup) along the left third of the tortilla, then roll the tortilla and place seam side down in the baking dish.  Repeat with the remaining tortillas and filling.  Pour enchilada sauce evenly over the top of the enchiladas, then grate vegan Monterey Jack over the sauce.

Cover with foil and bake for 20 minutes, then remove foil and bake for another 10 minutes.  Remove from oven and serve (or let it cool for a few minutes; up to you).


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