Spicing It Up {Vegan Black Bean and Poblano Enchiladas}


black bean vegan enchiladas 2

This recipe isn’t for the faint of heart…or should I say faint of being in the kitchen for a while.

There is a long ingredient list, though nothing is difficult to procure.  It just takes some time to coordinate everything you need, blend it up, stuff it, bake it, etc.

These healthy enchiladas are meat-free, dairy-free, and gluten-free.  Say what?!

{Vegan Black Bean and Poblano Enchiladas}

5 corn tortillas

1 can black beans, rinsed

1 poblano chili, sliced thinly/diced

1 small can tomato sauce

1 small can fire roasted tomatoes

1 small tomato, juice squeezed out, diced

2 dried poblano peppers, seeds and top removed

1 dried chipotle pepper, seeds and top removed

1 small yellow onion

1/3 bunch cilantro, stems removed, plus extra for garnish

2-3 cloves garlic

guacamole, if desired

—–

Preheat oven to 375 degrees.

poblano tortillas

Toast the dried peppers for about 5-10 mins on low heat until they are warm.  Add to a small bowl of water and cover.  Allow to soak for 15 minutes.

toasted chilis

Add to food processor bowl:  soaked peppers, canned tomatoes, fresh tomato, cilantro, garlic, and onion.  I have no idea why I diced the tomato only to add it to the food processor.  Blend until everything is incorporated and smooth.

ingredients processor

Transfer the sauce from food processor to a pan and add canned tomato sauce.  Cook on medium heat until heated throughout.

In another saute pan, add the poblanos to a bit of olive oil. Saute for 5 minutes, until soft.  Add the black beans and cook until heated.  Add dash of salt here, if desired.

poblanopoblano beans

Add the bean/poblano mixture to tortillas to make enchiladas.  I used toothpicks to keep everything together.  This is obviously  not visually appealing, but clearly I am not vying for food photography awards.

black bean vegan enchiladas 5

After all of the tortillas have been stuffed, pour the enchilada sauce over them.  Bake at 375 degrees for 20-25 minutes.  Garnish with fresh cilantro when you remove from the oven.  Top with guacamole, as desired.

black bean vegan enchiladas 4 black bean vegan enchiladas 1

jp-signature2

Advertisements

2 thoughts on “Spicing It Up {Vegan Black Bean and Poblano Enchiladas}

  1. Pingback: Cod with tomato sauce recipe | Chocolate Spoon & The Camera

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s