Recipe Below ππΌ .. Making these Black Bean Enchiladas for our weekend brunch – want some? π
πΈ 1/2 tsp oregano
πΈ 1 tsp cumin
πΈ 1 garlic clove, minced
πΈ 1/2 tsp cinnamon
πΈ 3 tbsp plain flour
πΈ 3 cups vegetable stock
πΈ @thevegandairy Aged & Smokey cheese
πΈ 1 tsp apple cider vinegar
πΈ 1 small red onion, diced
πΈ 1 tomato, diced
πΈ 1 head of broccoli, diced into small florets
πΈ handful of spinach
πΈ 1 can of black beans, drained and rinsed
πΈ 1 tsp cumin
πΈ 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
πΈ @that_vegan_dad
#veganmexican #blackbeans #enchiladas #veganmozzarella #healthyfood #flexitarian