Enchiladas are a staple for me and I’ve made a ton of variations. This particular recipe is probably my all-time favorite and it’s all my own.
Enchilada Sauce (if you want to make your own)
- 2 medium tomatillos, chopped
- 1/4 cup fresh cilantro
- 1 cup water
- 1 small onion, chopped
- 1 4oz can of green chiles
- 1 tsp of your favorite plant-based hot sauce
Combine all ingredients in a blender and blend to desired consistency (add more water if needed)
Black Bean Enchiladas
- 1 package of whole wheat no-oil tortillas – I use LaTortilla Factory Smart & Delicious 100 Calorie Tortillas (this is the only oil-free brand I am aware of which is typically available at Publix or online here: www.latortillafactory.com/view/products/100-calorie-tortillas/
- 1 1/2 cups enchilada sauce (your favorite plant-based brand or use the recipe above)
- 1 large or 2 small onions
- 2 cloves garlic (minced)
- 2 15oz cans no-salt or low salt black beans rinsed and drained
- 1 15oz can of no-salt/sugar or low salt/sugar whole kernel corn
- 1 4oz can of green chiles
- 1 8oz package of mushrooms
- 6oz of extra firm tofu (cubed) – optional
- 1/2 15 oz can of black olives (sliced) – optional
- 1/4 cup nutritional yeast – optional
- 1/2 cup cilantro and your favorite salsa – optional as condiments
Preheat oven to 350. Saute onions, garlic, and mushrooms in a large saucepan over medium to high heat until cooked (I add the onions first, then garlic, then mushrooms). Add water or enchilada sauce as needed to keep from sticking (onions usually can saute with no extra liquid due to their water content). Once cooked (onions should be translucent) combine in a separate bowl with black beans, green chiles, corn, and tofu (optional) and mix thoroughly.
In a large glass baking pan (or whatever pan you can find that will easily hold 8-10 enchiladas) pour enough enchilada sauce in pan to cover the bottom of the pan. Fill and roll each tortilla shell with filling and place in the pan. Top with the remainder of the enchilada sauce, green chiles, and nutritional yeast (optional).
Cook at 350 for 20 minutes (for crispy shells extend cooking time as desired). Top with cilantro and/or your favorite salsa!
