1. Homepage
  2. Main Course
  3. Enchiladas

Enchiladas

BOOKMARK

PRINT

SHARE

Description

These baked vegetarian enchiladas are healthy, delicious and a bit spicy. The best Mexican comfort food ever. I use my homemade tomato sauce for this recipe. Enjoy!        

Ingredients

2 tablespoons vegetable oil
1 minced onion
1 chopped red bell pepper
1 diced tomato
1 teaspoon chopped garlic
1 tsp cumin
2 tablespoons chili powder *
1 tablespoon maple syrup
1 tsp salt (may vary depending on the broth used).
1/2 cup vegetable broth
1 can of 540 ml (2 cups) black beans
1 1/2 cups tomato sauce
1/2 cup coconut milk
1 teaspoon chili powder
6 to 8 corn tortillas

Directions

1
Preheat oven to 375˚F (190˚C).
2
In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes. Add red pepper and tomato. Saute for 6-8 minutes, stirring occasionally
3
Add minced garlic, cumin, chili powder, maple syrup and salt. Mix well.
4
Stir in 1/2 cup vegetable broth and a can of black beans. Continue cooking 5 minutes. Spoon the mixture into small tortillas. Roll up the tortillas and place in a baking dish. 
5
In another saucepan combine tomato sauce, coconut milk and 1 teaspoon of chili powder. Mix well and pour over tortillas.
6
Bake 30 minutes.
7
* The composition of chili powder may vary from one brand to another, here I use mild chili powder so it’s not very spicy. It is important to taste the powder before incorporating it into a recipe.