Green enchiladas with black beans (no soy)
8 corn tortillas
oil, as needed Bean Filling:
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon onion powder
1/2 to 1 teaspoon garlic salt Cream Sauce:
3 tablespoons vegetable oil
1/4 cup flour
nondairy milk, as needed (I use almond milk)
1/2 (15 ounce) can coconut milk
3 cloves garlic, minced Green Enchilada Sauce:
1 to 1 1/2 cups water
3 or 4 Anaheim chiles, roasted, seeded, de-stemmed, and peeled (may substitute with canned diced green chilies)
3 tablespoons onion powder
1 vegan bouillon cube
1 clove garlic
1 tablespoon ground cumin
1 tablespoon juice from canned jalapenos, optional
1. Fry corn tortillas in oil until soft. For bean filling, in a microwavable bowl, combine black beans, ground cumin, chili powder, onion powder, and garlic salt. Microwave for about 45 seconds. Stir to combine.
2. For cream sauce, in a pan over low heat, heat vegetable oil. Whisk in flour. Whisk in nondairy milk. Whisk in coconut milk. When mixture is beginning to thicken, add garlic and cook for 2 more minutes.
3. For enchilada sauce, in a blender, place water, Anaheim chiles, onion powder, bouillon cube, garlic, ground cumin, and juice from canned jalapenos. Blend to desired consistency. Transfer to pan in which tortillas were cooked to heat.
4. Layer ingredients on 2 plates in the following order: tortilla, bean filling, cream sauce, green enchilada sauce, tortilla, and so on, ending with the green enchilada sauce.
Source of recipe: Another kitchen experiment.