Black Bean Vegetable Enchiladas

enchiladaMaking your own homemade enchilada sauce is easier than you think.  After trying this sauce that only takes a few minutes to prepare you will never want to buy the canned enchilada sauce from the grocery store again.  Try adding some extra heat if you like your sauce spicy.  Toss in some hot sauce or puree in your favourite hot pepper into the sauce to kick it up a notch.  You can also change any of the filling by adding some steak, chicken or mixing up the vegetables.

enchilada fold
Black Bean Vegetable Enchiladas
Serves: 4-6

For the sauce:
1 freshly diced onion
1 tablespoon of olive oil
2 teaspoons of homemade taco seasoning
1 cup of tomato puree
2 cups of vegetable broth
1 teaspoon of cornstarch

For the filling:

1 freshly sliced portabella mushroom
1 can of black beans, rinsed
1 cup of frozen corn
2 cups of fresh spinach
1 freshly diced zucchini
1 teaspoon of taco seasoning
2 cups of cheese

For the assembly:
1 cup of cheese
8 – 8″ flour tortillas (use corn if gluten free needed)

Preheat your oven to 375F.
Begin with the sauce, heat the olive oil over medium heat in a medium saucepan and add the onion.  Cooking for 2 minutes until the onion begins to soften.  Toss in the taco seasoning, warming for a few seconds while stirring gently.  Stir in the tomato sauce and vegetable broth.  Remove a small amount of the liquid and stir in the cornstarch, ensuring that it is dissolved.  Add this to the mixture and cook over medium-low heat for 10 minutes until slightly thickened.  Set aside and prepare the filling.

For the filling, heat a large pan over medium-high heat.  Add the oil and mushroom, sauteing for a minute or two to soften the mushroom.  Toss in the beans, corn, spinach and zucchini cooking for another 5 minutes until the spinach begins to wilt.  Remove from the heat and stir in the taco seasoning.

To assemble: Add a small amount of the sauce to the bottom of 9 x13″ pan.  Spread a generous portion of cheese  to the middle of the tortilla, followed by a large scoop of the filling.  Roll up the tortilla without folding in the edges and place in the 9×13 pan.  Continue with the remaining 7 tortillas and pour the remaining sauce on top.  Sprinkle with the remaining 1 cup of cheese and bake until bubbly and the tortillas have softened, about 20 minutes.  Serve with guacamole, salsa and some tortilla chips.  Enjoy!

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