Black Bean Enchiladas

Ahhhh….the 90s were a fond time for me.  I was young and married to the love of my life.  Living the good life.  This recipe takes me back to that time.  My friend, Vanassa, was an awesome cook and she made these enchiladas for us on occasion.  They are yummy, filling, and pretty healthy.  I only had to change the cheese to make it plant based and removing the oil was easy too.

Enjoy!

VANASSA’S BLACK BEAN ENCHILADAS

Black Bean Sauce:
1 onion, chopped
4 cloves garlic
2 cans black beans
1 tbsp. salt
2 tbsp. cilantro
1 tbsp. cumin
1 tbsp. chili powder

Enchiladas:
1-2 cups tomato sauce (part of saute shells and part to cover before baking)
salt, cumin, chili powder to taste
8-10 tortillas (I used flour, but corn would work too)
12 oz. grated vegan cheese
1/2-3/4 c. onion

1.  Sauté the onion in some veggie broth for about 10 minutes.  Then add the garlic. Add beans and heat through. Add salt and cover. Reduce heat and simmer.  Add more garlic and salt to taste.
3. Puree 1/2 the bean mixture along with cumin and chili powder in a food processor. Return to the rest of the beans and heat through.
4. In skillet, heat a dollop of tomato sauce, and dash of cumin, and a dash of chili powder. Heat each tortilla through on both sides, coating with spices and sauce. Set aside on paper towels and continue till all tortillas have been heated. Add sauce and seasonings before heating each tortilla.
5. Layer into tortilla — bean sauce, cheese, and onion. Roll and place into 9”x13” pan.
6. Pour on a 15 oz. can of tomato sauce.
7.  Cover and bake 350F for 30 minutes.