Recipe Below 👇🏼 .. Making these Black Bean Enchiladas for our weekend brunch – want some? 😉
🔸 1/2 tsp oregano
🔸 1 tsp cumin
🔸 1 garlic clove, minced
🔸 1/2 tsp cinnamon
🔸 3 tbsp plain flour
🔸 3 cups vegetable stock
🔸 @thevegandairy Aged & Smokey cheese
🔸 1 tsp apple cider vinegar
🔸 1 small red onion, diced
🔸 1 tomato, diced
🔸 1 head of broccoli, diced into small florets
🔸 handful of spinach
🔸 1 can of black beans, drained and rinsed
🔸 1 tsp cumin
🔸 Burrito wraps
Pre-heat oven to 160c.
In a saucepan add oregano, cumin, garlic clove, cinnamon, and flour and stir until fragrant (10 or so seconds). Add stock and begin to continuously whisk so there are no lumps. Continue to whisk as you add in cheese. Continue to whisk until sauce begins to thicken and take off the heat. Stir through apple cider vinegar
Meanwhile in a frying pan fry up red onion, tomato, broccoli, and spinach until spinach begins to wilt. Add black beans and cumin and mix to combine. Cook for a further 5 minutes
Place black bean mixture into a large bowl and then add about a third of the sauce. Mix to combine. Prepare an oven dish by spreading a thin layer of sauce on the bottom. Meanwhile, grab a wrap and place a few tablespoons of the black bean mixture and wrap up tightly. Place in an oven dish. Repeat until the mixture is used up. Finally, pour over the remaining sauce and place in the oven for about 20 minutes
📸 @that_vegan_dad
#veganmexican #blackbeans #enchiladas #veganmozzarella #healthyfood #flexitarian
