Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
annawilson, 06/06/09
Black Bean and Sour Cream EnchiladasIngredients (use vegan versions): 3 tablespoons olive oil
3 or 4 "chicken" cutlets (optional)
1 medium onion, chopped
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
dash of black pepper
1 can black beans, rinsed and drained
1 small can diced green chiles
3 tablespoons fresh, chopped cilantro
1/2 teaspoon sea salt
1 can green enchilada sauce
1 package large flour tortillas
Up to 12 ounces Tofutti "better than sour cream"
Up to 16 ounces of your favorite shredded vegan cheese
Directions:This recipe takes hardly any prep, and it is SO good!
1. Put the olive oil in a large skillet. Saute "chicken", onions, cumin, coriander, cinnamon, chili powder, and black pepper at medium heat for about 6-7 minutes or until onions look pretty soft. Remove from heat, and add beans, green chiles, cilantro, and sea salt.
2. Grease a large baking dish with olive oil or Earth Balance, and pour half the can of enchilada sauce on the bottom of it. Lay out a tortilla, and spread about a tablespoon or so of vegan sour cream, then add some beans and "chicken" mixture, and fold up, enchilada or burrito style. Place in prepared dish, and repeat with tortillas until there is no mixture left.
3. Once dish is filled, pour the rest of the can of enchilada sauce and 3/4 of the vegan cheese on top. Cover and bake 30 minutes at 375 degrees. Uncover, add the rest of the vegan cheese and bake an additional 5-7 minutes, until lightly browned on top. Serve with more cilantro and sour cream on top, if desired.
Source of recipe: I wrote this recipe.
Makes: Serves 6, Preparation time: 20 minutes, Cooking time: 35 minutes
