Chipotle Black Bean Enchiladas

Hello my lovelies,

I hope you are all keeping healthy and safe during the current global pandemic. One silver lining for this terrible situation is that we are all forced to stay at home more and cook in our homes. So hopefully you are filling your bellies with delicious and wholesome home cooked meals.

I’ve been working on this delicious smokey chipotle bean enchilada recipe for a few months now and wasn’t planning on sharing just yet as I wanted to reshoot the photos (wasn’t 100% happy with them), however with the current crisis I know you guys are longing for more delicious and easy to make meals so I wanted to share it here ASAP (and the perfectionist in me can put that aside for the sake of bringing you all this deeeelicuous recipe!)

Let me know if you have any questions about this recipe :)

Sending all my wholesome vibes your way!

---

RECIPE

serves 3-4

V, DF

Ingredients -

Enchilada Sauce:

2 tsp olive oil

1 tablespoon smoked paprika

1 tsp cumin powder

2 garlic cloves, crushed

1/2 brown onion, finely diced

1/2 tsp salt

1 can of diced tomatoes

1 capsicum, diced

3 tablespoon chipotle sauce (chipotles in adobo)

Enchilada Ingredients:

1 can of black beans, drained and rinsed

1/2 can refried beans

1 tablespoon pickled jalapeños

10 flour tortillas (soft taco sized), use corn tortillas for GF option

1 cup vegan mozzarella cheese (bio cheese or bute island foods)

Toppings:

1 tomato, finely diced

1/2 red onion, finely diced

1 avocado, diced

1 lime, juiced

1/2 cup cashew cream (store bought or homemade - recipe below)

Simple Cashew Sour Cream:

1 cup raw cashews, pre-soaked or boiled for 2 minutes

1 garlic clove

1-2 tsp apple cider vinegar

3 tbsp nutritional yeast

1/2 teaspoon salt

juice of half a lemon

3 tbsp of water or soy milk

How to make:

1. Pre-heat oven to 180 degrees Celsius, fan forced. Start by making the chipotle sauce. Heat a pot over medium to high heat with the olive oil. Add the spices, garlic, and onion and sauté for 1 minute, stirring constantly.

2. Add the can of tomatoes, capsicum, chipotle sauce to the pot, along with 1/2 a cup of water. Cover, reduce heat to a simmer, stirring occasionally for 10 minutes.

3. Meanwhile, make your cashew sour cream by placing all ingredients into a blender and blend for 2-3 minutes or until smooth and creamy. Place in the fridge to cool while you finish cooking.

4. Back to the chipotle sauce: once cooked for 10 minutes, transfer half of the sauce to a bowl, set aside for later.

5. Place the remaining half of the sauce (what’s left in the pot) back over medium heat, and add to it the black beans, refried beans, and jalapeños. Simmer, stirring occasionally for a further 10-15 minutes, uncovered, or until reduced to a thick bean stew. Remove from heat.

6. Now it’s time to construct your enchiladas. Line a baking dish or baking tray with baking paper (this makes for a much easier cleanup!). Spoon about 2 heaped tablespoons across the centre of a tortilla and fold the ends in, place on your tray with loose end facing down (you will see in the picture I have placed them with the loose end facing up, this was just for aesthetics ;)). Continue this process using up all of your tortillas and bean mix, placing each roll side by side in your tray.

7. Scoop the sauce you set aside (in step 2) over the centre of the tray, leaving an inch each end of the enchiladas and top with vegan cheese.

8. Place in the oven to bake for 10-12 minutes or until tortillas look golden and crisp.

9. Remove from oven, serve enchiladas onto plates and top with fresh diced tomato, red onion, avocado, lime juice and cashew cream.