Plant Based Enchiladas
In this culinary escapade, we'll dance with sautéed onions, bell peppers, black beans, and corn, all harmonizing with a symphony of spices. It's not just a meal; it's a fiesta on your plate!
Sautéing into Bliss
Our journey begins in a sizzling skillet, where diced onions and vibrant bell peppers meet the warmth of oil. Watch them perform their sautéing dance until they soften, releasing tantalizing aromas that set the stage for the fiesta ahead.
Spice Fiesta
Enter the main characters – black beans, corn, cumin, chili powder, and garlic powder – creating a savory medley that dances on your taste buds. The stage is set as the ensemble joins forces with a lively salsa, cooking in harmony for 5-7 minutes until the flavors reach a crescendo.
Rolling Symphony
To prepare for the grand finale, warm corn tortillas make their entrance, either pirouetting in the microwave or doing a quick cha-cha on a skillet. A thin layer of enchilada sauce paints the canvas of our baking dish, ready to cradle the starring role – the rolled tortillas filled with our sensational bean and vegetable mixture. Seam-side down, they take their places, each one a delicious performer.
Saucy Showstopper
No fiesta is complete without a saucy spectacle! Pour the remaining enchilada sauce generously over the rolled tortillas, ensuring each one is bathed in flavor. A sprinkle of cheese adds a melty finale, promising a gooey, golden encore.
Oven Ballet
Into the oven, they go, baking for 20-25 minutes until the enchiladas are heated through, and the sauce performs a bubbly crescendo. As the aromas fill your kitchen, anticipation builds for the grand reveal.
Garnish Galore
The curtain rises, and our Plant-Based Enchiladas take the spotlight. Garnish with fresh cilantro and sliced avocado – the crowning jewels that add freshness and a burst of vibrancy.
Ingredients
- 1 can of black beans, drained and rinsed
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup of corn kernels
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- 1/2 cup of salsa
- 8-10 medium low-carb high-fiber tortillas
- 1 can Old El Paso Red Enchilada sauce
- 1/2 cup of vegan cheese or skim mozzarella cheese
- Fresh cilantro and sliced avocado for garnish
Directions
- Preheat the oven to 375°F (190°C).
- In a large skillet, sauté the diced onion and bell pepper in a little bit of oil until softened.
- Add the black beans, corn, cumin, chili powder, garlic powder, and salsa to the skillet.
- Cook for another 5-7 minutes until heated through. Warm the corn tortillas in the microwave or on a skillet to make them easier to roll.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the bean and vegetable mixture, roll it up, and place it seam-side down in the baking dish.
- Continue filling and rolling the tortillas until all the filling is used up. Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely.
- Sprinkle cheese on top. Bake in the preheated oven for 20-25 minutes, until the enchiladas are heated through and the sauce is bubbly.
- Garnish with fresh cilantro and sliced avocado before serving.
Author
Cody Landry
