Enchiladas
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.
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