Mémoire mise à jour
Vegan Black Bean Enchiladas
These vegan black bean enchiladas are a hearty and satisfying dish packed with smoky, spicy, and savory flavors. Perfect for weeknight dinners or a crowd-pleasing meal!
Ingredients:
For the Filling:
1 can (400 g) black beans, drained and rinsed
1 cup (160 g) cooked corn kernels (fresh, frozen, or canned)
1 medium red bell pepper, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder (optional, for heat)
1 tablespoon olive oil
Salt and black pepper to taste
For the Enchilada Sauce:
2 cups (480 ml) canned tomato sauce
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon chili powder
1 tablespoon olive oil
Salt and black pepper to taste
For Assembly:
8 small or medium flour or corn tortillas
1 cup (100 g) vegan cheese (shredded)
Fresh cilantro for garnish
Lime wedges for serving
Directions:
