Black Bean Enchiladas

Mar 2, 2022 | Recipes To Impress, Savoury

Recipe Below πŸ‘‡πŸΌ .. Making these Black Bean Enchiladas for our weekend brunch – want some? πŸ˜‰

πŸ”Έ 1/2 tsp oregano
πŸ”Έ 1 tsp cumin
πŸ”Έ 1 garlic clove, minced
πŸ”Έ 1/2 tsp cinnamon
πŸ”Έ 3 tbsp plain flour
πŸ”Έ 3 cups vegetable stock
πŸ”Έ @thevegandairy Aged & Smokey cheese
πŸ”Έ 1 tsp apple cider vinegar
πŸ”Έ 1 small red onion, diced
πŸ”Έ 1 tomato, diced
πŸ”Έ 1 head of broccoli, diced into small florets
πŸ”Έ handful of spinach
πŸ”Έ 1 can of black beans, drained and rinsed
πŸ”Έ 1 tsp cumin
πŸ”Έ 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

πŸ“Έ @that_vegan_dad

#veganmexican #blackbeans #enchiladas #veganmozzarella #healthyfood #flexitarian

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