Name: Black Bean Vegan Enchiladas
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Ingredients: 1 medium size jalapenos (seeded, finely chopped, approximately 1 oz); ½ cup + 1 tbs chopped fresh cilantro; 1 tbs canola oil; 8 oz vegan cheese (Mexican style GoVeggie preferred); 2 cups cooked black beans; 1 medium size yellow onion (finely chopped, approximately 8 oz); 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; 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

Lactose Free

Vegetarian

Fresh Vegetables

gram

jalapeno

fresh cilantro

Oils

milliliter

canola oil

Cheese

Vegan Cheese

Beans & Legumes

black beans

yellow onion

Tortillas & Wraps

corn tortilla

garlic

Seasonings

ground cumin

Canned Vegetables

tomato puree

salt

chili powder

Vitamin B6

Vitamins

Trans fatty acids

Cholesterol

Lycopene

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Copper

Minerals

Lutein+zeaxanthin

Choline

Dietary Folate Equivalents

Vitamin C

Total monounsaturated fatty acids

Zinc

Potassium

Phosphorus

Thiamin (B1)

Selenium

Manganese

Sodium

Magnesium

Iron

Calcium

Total polyunsaturated fatty acids

Saturated Fat

Vitamin A

Beta-cryptoxanthin

Beta-carotene

Carbohydrates

Calories

Water

Vitamin K

Alpha-carotene

Sugar

Dietary Fiber

Protein

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Vegetarian Enchiladas

Black Bean Vegan Enchiladas

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