Black Bean Vegan Enchiladas Recipe


Black Bean Vegan Enchiladas


Ingredients

1 tablespoon canola oil
1 yellow onion (medium size, finely chopped, approximately 8 oz)
2 cloves garlic (minced)
3 tablespoons chili powder
2 teaspoons cumin powder
2 cups black beans (cooked)
1 teaspoon salt
2 cups tomato puree (or 1 can, 15 oz tomato sauce + ½ cup water)
1/2 cup chopped fresh cilantro
1 jalapenos (medium size, seeded, finely chopped, approximately 1 oz)
8 ounces vegan cheese (Mexican style GoVeggie preferred)
14 corn tortillas (5.5-inch, gluten-free if desired)

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