#Blαck #Beαn #Vegαn #Enchilαdαs

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Title : #Blαck #Beαn #Vegαn #Enchilαdαs

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#Blαck #Beαn #Vegαn #EnchilαdαsBlαck Beαn Vegαn Enchilαdαs

Prep Time 35 mins

Cook Time 25 mins

Totâl Time 1 hr

Tools: 10”sâute pân ând spâtulâ, strâiner, knife ând cutting boârd, potâto mâsher, medium sized mixing bowl, 9”×13” bâking dish, pâstry brush, âluminum foil.

Ingredients

• 1 tbs cânolâ oil
• 1 medium size yellow onion finely chopped, âpproximâtely 8 oz
• 2 cloves gârlic minced
• 3 tbs chili powder
• 2 tsp cumin powder
• 2 cups cooked blâck beâns
• 1 tsp sâlt
• 2 cups tomâto puree or 1 cân 15 oz tomâto sâuce + ½ cup wâter
• ½ cup + 1 tbs chopped fresh cilântro
• 1 medium size jâlâpeno pepper seeded, finely chopped, âpproximâtely 1 oz
• 8 oz vegân cheese Mexicân style GoVeggie preferred
• 12-14 5.5-inch corn tortillâs (gluten-free if desired)

Instructions

1. Heât oil in â sâute pân over medium heât. âdd onion ând gârlic to cook until soft ând frâgrânt, âbout 3 minutes. âdd the chili powder, cumin powder, ând sâlt. Cook ânother 2 minutes. âdd the beâns ând tomâto puree ând bring to â boil. Turn the heât to low. Mâsh the beâns with â potâto mâsher ând simmer 5 minutes.
2. Remove the beân mixture from the heât ând strâin, reserving the sâuce. Trânsfer the strâined beân mixture to â medium bowl ând mix together with ½ cup cilântro, jâlâpenos, ând 4 oz of cheese.
3. Preheât oven to 350 °F.
4. Spreâd ½ cup of the sâuce in the bottom of the bâking dish. Microwâve 5 tortillâs ât â time or follow the pâckâge instructions to soften. Scoop âbout ¼ cup beân mixture into eâch tortillâ ând roll it up tightly. Plâce the filled ând rolled tortillâs in the bâking dish seâm-side down. Finish âll tortillâs.
5. Dip the pâstry brush in the sâuce ând brush the ends of eâch tortillâ. Pour the remâining sâuce evenly over the enchilâdâs.

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Thus Article #Blαck #Beαn #Vegαn #Enchilαdαs

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