Vegan Recipe of The Day: Black Bean & Green Chili Enchiladas w/ Jalapeno Cream Sauce
- jackalhead
- Sep 13, 2017
- 3 min read
Preparation Time: 30 minutes
If you're craving a vegan Mexican recipe for dinner, look no further. These special vegan enchiladas are made with the two primary ingredients of black beans and green chilies. This recipe is the perfect combination of creamy and spicy and, if you're a fan of either of these things, you absolutely must try it.
This vegan recipe, just like every other vegan recipe of the day, is not one of my own, but one contributed by passionate vegans from the community. If you would like your recipe featured on my blog, please email it to jackalhead@live.com along with a picture of it.
Ingredients:
Jalapeno Cream Sauce:
1/4 to 1/2 cup of water
1/2 bunch of cilantro
8 oz. of vegan cream cheese
1 jalapeno, roughly chopped
salt and pepper for flavor
one and a half teaspoons of cumin
two cloves of garlic, roughly chopped
1/4 Red Onion, roughly chopped
one tablespoon of olive oil
Enchilada Filling:
3/4 jalapeno cream sauce recipe (see above)
the salt and pepper for flavor
one half cup green enchilada sauce
one can of diced green chiles
one can of black beans, drained and rinsed
one and a half teaspoons of cumin
one clove of garlic, diced
1/4 Red Onion, diced
one tablespoon of olive oil
Enchiladas:
cilantro for flavor
1/4 jalapeno cream sauce recipe (see above)
one cup of green enchilada sauce
8 corn tortillas
Directions:
To prepare the jalapeno cream sauce, set your stove to medium heat and place a pan on it.
Toss your salt and pepper, cumin, garlic, onion and olive oil into the pan.
Allow your onions to saute until they begin to softened. This could take as long as seven minutes. Be sure to stir your onions thoroughly and regularly.
Add in your jalapeno and cream cheese and allow the contents of the pan to saute for an additional 2 minutes, or at least until the onions become soft and everything has well combined.
Pour the contents of your pan into a blender or a food processor. Add in the cilantro and of 1/4 cup of water, and then pulse until it combines. Add as much extra water as you need and adjust the seasoning to your taste preference. Pour the blend ingredients from the blender into a bowl and place it in the fridge for now.
To prepare your enchilada filling, place the same pan you just used back on the stove, also on medium heat. Next, mix in your olive oil, onion,cumin, garlic, green chilies and black beans as well as your salt and pepper and saute everything until the onions have softened and have become translucent. This could take as long as 7 to 10 minutes. Stir regularly. Halfway through the cooking, add your enchilada sauce to keep your mixture from sticking together and clumping up. Once the onions are thoroughly cooked, add about 3/4 of the jalapeno cream sauce you prepared earlier into the pan. Stir and mix well to combine. Set this fillling to the side for now.
In order to prepare your enchiladas, start by preheating your oven to 350 degrees Fahrenheit. Dampen some paper towel and wrap your tortillas in it and then steam the wrapped tortillas in the microwave for about 30 seconds. You're going to want to cover the bottom of your baking dish with 1/4 cup enchilada sauce. Fill each tortilla with roughly about 1/4 cup of feeling and then roll them up to contain the filling. Place each of these rolled up tortillas seam side down in the baking dish. Top them with however much remaining enchilada sauce you have and place them in the oven for anywhere from 15 to 20 minutes.
Once your enchiladas are done baking, remove them from the oven and allow them to cool for at least five minutes before touching. Top with any additional cream sauce and cilantro and then serve.
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