There is a tasty mix of black beans, corn, and spices inside these vegan black bean enchiladas, and there is a smooth roasted red pepper cashew cream on top. They taste great, fill you up, and are perfect for a hearty vegan meal.
Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup diced bell pepper. 1 cup diced onion. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup roasted red peppers. 1 cup raw cashews, soaked for at least 2 hours. 1/2 cup water. 2 tablespoons nutritional yeast. 1 tablespoon lime juice. 1/2 teaspoon smoked paprika. Cilantro, for garnish.
Instructions: Before you start cooking, heat the oven to 375F 190C. The diced onion, bell pepper, and garlic should be cooked in a large skillet until they become soft. Salt and pepper should be added along with the corn, cumin, chili powder, and black beans. Stir every now and then for another 5 minutes. You can heat the corn tortillas in the microwave or on a skillet until they are soft. Put a small amount of the black bean mix on each tortilla and roll them up tightly. Put it in a baking dish seam-side down. Put the roasted red peppers, cashews that have been soaked, water, nutritional yeast, lime juice, and smoked paprika in a blender. Mix until it's creamy and smooth. Cover the enchiladas in the baking dish with the roasted red pepper cashew cream. Put foil over the dish and bake for 20 to 25 minutes, or until the enchiladas are hot all the way through. Add chopped cilantro as a garnish before serving.
Prep Time: 20 minutes
Cook Time: 25 minutes
kristin henry
