Black Bean Enchiladas (Gluten Free and Vegan)

My Delicious Gluten-Free Vegan Black Bean Enchiladas

As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. But let me tell you, this recipe for Black Bean Enchiladas is a game-changer. It’s not only incredibly flavorful, but it’s also gluten-free and vegan, ticking all the boxes for a nutritious and satisfying dinner that the whole family will love. I’ve tweaked this recipe over time, making it my own little masterpiece. One of my secrets is using organic ingredients whenever possible. I believe in the superior taste and quality of organic produce, and it gives me peace of mind knowing I’m avoiding unnecessary chemicals and GMOs. While making this from scratch takes a little time, let me assure you, the end result is well worth the effort.

Initially, I’d make everything from scratch – including the tortillas and cooking my beans from dry in my trusty pressure cooker. However, the beauty of this recipe lies in its flexibility. Feel free to save time by using canned beans and store-bought corn tortillas. This is particularly helpful on those nights when you are strapped for time after a long day at the office or dealing with after school activities. The flavor profile is wonderfully rich and complex; a testament to the careful selection of ingredients. You'll find the perfect balance of earthy black beans, sweet corn, and zesty spices that will awaken your taste buds. The charred tomato sauce adds a touch of smoky depth, perfectly complementing the other flavors. I even like to add a little kick to my sauce using a splash of your favorite hot sauce.

One tip that I've learned is to be mindful when assembling your enchiladas. Instead of dipping the tortillas into the sauce, I discovered it’s actually easier to ladle the sauce directly onto the tortillas. This way, I control the amount of sauce, prevent them from getting soggy, and get a perfect, even coating. The baking process is simple: a moderate oven temperature (350°F) ensures the enchiladas bake through without drying out. Checking them around the 30-minute mark prevents over-baking, especially since ovens can vary. Also, feel free to prepare them in advance. These enchiladas are even more delicious the next day, making them perfect for meal prepping.

Beyond the ease of preparation and remarkable taste, the health benefits of this recipe cannot be overstated. Black beans are an excellent source of protein and fiber, keeping you feeling full and satisfied, a must for fueling a busy lifestyle. The corn and bell peppers add a dose of vitamins and antioxidants. This dish satisfies my cravings without the guilt. It’s the perfect balance of flavor and nutrition that I crave at the end of a long day and it’s a complete meal that requires minimal clean-up.

Ingredients I use:

• Salt and pepper
• 1 tablespoon vegetable oil
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/4 teaspoon dried thyme
• 8 corn tortillas
• 1 cup red bell pepper (chopped)
• 1/2 teaspoon salt (or to taste)
• 2 cloves garlic (chopped)
• 2 cans black beans (drained, rinsed, and lightly mashed)
• 1 bunch scallions (minced)
• 5 ounces frozen corn (thawed)
• 1/4 teaspoon dried oregano (I used Mexican)
• 1-2 tablespoons cider vinegar
• 10 ounces Monterey Jack cheese (crumbled – I used vegan cheese)
• 1 1/2 lbs plum tomatoes
• 2 serrano chilies (or 1 jalapeño chili)
• 1/3 cup white onion (chopped)
• 1/4 cup cilantro (chopped and fresh)

This recipe is a true testament to the power of simple, wholesome ingredients combined with a touch of creativity. It's a meal that nourishes both body and soul. Give it a try, and let me know what you think!

Step-by-step

• Heat the oil in a skillet and saute the garlic and peppers for 3 to 4 minutes. Peppers should stay crunchy. Remove from the heat.
• Stir in the mashed beans, corn, scallions, herbs, vinegar, salt and pepper. Set aside.
• Heat a non-stick skillet. Soften each corn tortilla before filling it by placing in the hot skillet and swirling it around for 30 seconds on each side.
• Dip the tortilla into the warmed Charred Tomato Sauce. NOTE: I didn't dip mine, I held the tortilla in my hand and put the sauce onto it with a ladle then swirled it around like you would sauce on a pizza. I found this easier. You use less sauce as well.
• Lay the tortilla into the baking dish or a plate and put 2 tablespoons of the bean mixture and a little cheese on it then roll up and put seam side down into the dish you are going to bake this inches.
• Continue filling and rolling the tortillas until you are done repeating the above steps.
• I poured the remaining sauce I had over the enchiladas and sprinkled it with more cheese.
• I baked my casserole at 350 for 40 minutes. Best to check after 30 minutes as my oven is slow, and you don't want to burn this.
• If you make these the day ahead store in the fridge then bake when you are going to eat them.
• You can serve these with Sour Cream if you wish.
• Bon Appetit.