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Vegan Black Bean & Chicken Enchiladas with Saffron Rice and Black Bean Puree

What you need: 

Vegan Black Bean & Chicken Enchiladas 

with Saffron Rice and Black Bean Puree




-2 teaspoon oil (I used vegetable)

- 1 Bag Vegan Chicken Strips

-1 teaspoon cumin (powder)

-1 teaspoon Mexican oregano

-1 teaspoon dried cilantro

-1/2 teaspoon garlic powder

-1 cup canned black beans, drained

-1/4 cup water

-1 packet Goya soffritto season packet

-1 1/2 Tablespoons diced green chilies

-2 tablespoons vegetable oil, plus 1/2 cup for frying

-Half a large onion, cut into thin slices

-Half a large red pepper

-8 large soft tortillas

-2 cups vegan cheese, shredded (I used Daiya Jack & Cheddar flavors)

-2 cans enchilada sauce (I used 1 green & 1 red, your preference)



Saffron Rice

-3 1/2 cups vegan chicken broth

-1/2 teaspoon salt, or more to taste

-1 packet Goya soffritto seasoning packet

-2 cups rice (I used white)

-1/2 teaspoon saffron threads

-1/2 teaspoon dried cilantro

-1/2 cup green peas

-1 1/2 Tablespoon chopped green chilies

Black Bean Puree


-1 cup canned black beans, drained

-2 tablespoons chopped green chilies

-Salt & Pepper to taste

-1/2 teaspoon Mexican oregano

-1/2 teaspoon cilantro

-2 Tablespoons water or chicken/vegetable broth

-2 teaspoons oil

What you do: 

Enchilada Directions



Heat 2 tsp vegetable oil in a pot over medium heat. Add the onions and peppers. Cook, stirring, until golden, about 3 minutes. Increase the heat to medium high and stir in the vegan chicken strips, chilies, and seasonings (oregano, cilantro, soffritto packet, cumin, and garlic powder). Cook, stirring, until the mixture is mixed and cooked through, about 15 minutes. Stir in black beans and 1/4 cup water or broth, reduce the until water/broth cooks out. Once done, taste for salt and set aside for assembling.


Preheat the oven to 350 degrees


Spread 1 cup of the enchilada sauce and 1 1/2 tsp oil in a casserole or baking dish. Place your tortilla wrapped in a damp paper towel in microwave for 1 minute. Take tortillas out of microwave and set on side to assemble enchiladas. Spoon a heaping 1/4 cup chicken & black bean mixture onto the tortilla with 1 Tbsp cheese over top of the mixture, roll it up and put seam-side down in the baking dish, arranging them side by side in the dish.


Pour remaining enchiladas sauce and top with the remaining cheese. Bake until warmed through, about 20 minutes. Divide among plates and top with more cilantro, sour cream, and/or avocado slices ( if desired).







Saffron Rice Directions

Pour vegan chicken broth into a medium sized pot and place pot on stove over high heat. Add saffron, salt, oregano, cilantro, soffritto packet, and oil. Bring mixture to a boil and then add rice, let cook at a boil for 1 to 2 minutes and then reduce heat to low and cover. Cook 15 minutes or until liquid has been fully absorbed and rice is no longer hard, stirring occasionally  Once cooked through, Stir in chilies and peas and place lid back on pot for 5 to 10 minutes. Before serving, fluff rice and taste for salt. Serve along side enchiladas.


Black Bean Directions

Mix black beans and chilies in a bowl and heat in the microwave for 1 to 2 minutes until beans are heated through. Add bean mixture to a food processor and blend until beans are smooth and no lumps are present, adding water or stock as needed. Add smoothed out bean mixture to a small frying pan with oil and add seasoning  Fry on high for 5 minutes or until the beans reduce and are thickened in texture. Once thickened add salt and pepper to taste. Serve along side enchiladas.





Preparation Time: 
20 minutes
Cooking Time: 
20 to 30 minutes
8 people


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