West Coast Enchiladas
2 (15 ounce) cans refried black beans
3 ripe avocadoes, mashed
2 ripe tomatoes, diced
1 bunch cilantro, chopped
4 cloves garlic, minced
1 red or yellow bell pepper, diced
2 cups enchilada sauce or 1 1/2 cups salsa + 1/2 cup water, divided
12 yellow corn tortillas
1/2 cup cashews, chopped
1 1/2 cups shredded vegan cheddar cheese
1. Preheat oven to 400 degrees Fahrenheit. Heat black beans slightly on stove, it makes them easier to work with.
2. Mash avocadoes in medium bowl, add tomatoes, garlic, cilantro, and bell pepper. Heat 1 cup enchilada sauce (or 1/2 the salsa/water mixture) in a saucepan. Soak each tortilla just until soft.
3. Layer each tortilla with 2 tablespoons each of beans and avocado mixture. Sprinkle with cashews and vegan cheese. Assemble enchiladas into 2 (9x11") baking dishes (each will hold 6 enchiladas).
4. Pour remaining sauce over top and sprinkle with extra vegan cheese if you like. Bake for about 20 minutes, or until tops are slightly browned.
Enjoy! These are great for a dinner party and awesome as leftovers the next day! These are also great if you like to add extra chopped cashews on top during baking. Yum!
SO HOW'D IT GO?
This was yummy! The flavor was excellent.
I also had extra filling, though I just have extra tortillas, so I'll make more for lunch tomorrow - since there weren't any leftovers!
This was very good. Somehow, I ended up with WAY too much filling. I think 1 can of beans, 2 avocados, and 1 tomato will be plenty next time. The cashews are a nice touch. I was concerned about baking avocados, I thought they would get brown and yucky, but they were great. Thanks!
oh my goodness! i can not WAIT to try this recipe
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