Name: Black Bean Vegan Enchiladas
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Ingredients: 1 tbs canola oil; 8 oz vegan cheese (Mexican style GoVeggie preferred); 2 cups cooked black beans; ½ cup + 1 tbs chopped fresh cilantro; 12-14 (5.5-inch) corn tortillas (gluten-free if desired); 2 cloves garlic, minced; 2 tsp cumin powder; 2 cups tomato puree or 1 can (15 oz) tomato sauce + ½ cup water; 1 tsp salt; 1 medium size yellow onion (finely chopped, approximately 8 oz); 1 medium size jalapenos (seeded, finely chopped, approximately 1 oz); 3 tbs chili powder

Enchiladas

What ingredients do I need to make enchiladas?

What is the best type of tortilla to use for enchiladas?

What is a common mistake when making enchiladas?

How long can I store leftover enchiladas?

Tools: 10”saute pan and spatula, strainer, knife and cutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.

Wheat

Milk

Vegetarian

Oils

milliliter

canola oil

Cheese

gram

mexican shredded cheese blend

Beans & Legumes

black beans

Fresh Vegetables

fresh cilantro

Tortillas & Wraps

corn tortilla

garlic

Seasonings

ground cumin

Canned Vegetables

tomato puree

salt

yellow onion

jalapeno pepper

chili powder

Trans fatty acids

Lycopene

Vitamins

Lutein+zeaxanthin

Vitamin C

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Total monounsaturated fatty acids

Selenium

Minerals

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calories

Water

Cholesterol

Calcium

Total polyunsaturated fatty acids

Saturated Fat

Vitamin A

Beta-cryptoxanthin

Beta-carotene

Carbohydrates

Vitamin K

Alpha-carotene

Sugar

Dietary Fiber

Protein

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Vegetarian Enchiladas

Black Bean Vegan Enchiladas

Baking Goods

Dairy

Produce

Bakery

https://s3.amazonaws.com/grocery-project/recipe_images/Black-Bean-Vegan-Enchiladas-479763