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Chipotle Black Bean Enchiladas

What you need: 

4 cups black beans, rinsed
3 chipotle peppers canned in adobo sauce
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup water
2 cups enchilada sauce, divided
12 corn tortillas
1 cup prepared vegan cheese sauce (I use http://vegweb.com/index.php?topic=7126.0)

What you do: 

1. Preheat oven to 350 degrees F. Place black beans, chipotle peppers, onion, pepper, and water in a large skillet. Heat over medium low heat, mashing beans and chipotle peppers to break them up, for about 15 minutes. Add a bit more water if you need to, it should have the constancy of refried beans more chunky.
2. Heat enchilada sauce, and pour about 1/2 in the bottom of a 9x13"pan, to cover the bottom. To prepare tortillas, place on a plate and cover with a damp towel. Microwave for 1-2 minutes, until they are hot and very flexible.
3. Place about 1/4-1/2 cup filling along the middle of the tortilla and roll it over to make a filled tube. Place into the pan. Repeat with the rest of the tortillas.
4. After filling all the tortillas and placing them in the pan, cover with remaining enchilada sauce. Use a spoon to make sure everything is covered and wet. Put cheese sauce on top. Place in oven for about 1/2 hour, or until the top is browned.

Preparation Time: 
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

This was my first attempt at making enchiladas.  Although I followed the instructions exactly and modified the ingredients only slightly (replaced onions with mushrooms, replaced chipotles with banana peppers), I didn't really like the result.  I don't think it's this recipe, but that I just don't like enchiladas.  My partner, however, loved it  :)

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i use 1 cup prepared. but you can make more/less depending on how cheezy you need things!

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For the cheeze sauce, do you mean one cup dry mix, then add the water?  Or one cup prepared cheeze sauce?

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ha, i had the same problem forever and then my officemate set me straight and told me how to get them bendy. she is latina and always interested in what i do to veganize mexican food.

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Oh thanks for the tortilla tip!  Whenever I make enchiladas, the corn tortillas crumble on me, and I have to make the recipe into a casserole instead.    I thought it was just me......

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