Two Bean Enchiladas
The name Enchilada comes from the spanish verb enchilar which mean “to add chili pepper to”. In this recipe we will be creating a savory filling wrapped in tortillas and topped off with a delicious chili sauce!
This recipe is adapted from The Garden Grazer.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
people
|
Ingredients
Filling
- 6 tortillas traditionally corn but flour will also work
- 1 onion
- 1 red bell pepper
- 1 tsp smoked paprika
- 2 tsp cumin
- 3 roma tomatos
- 1 can black beans
- 1 can garbonzo beans
- 1/3 cup nutritional yeast
Enchilada Sauce
- 2 tbsp olive oil
- 1 1/2 cup vegetable broth
- 1 8 oz can tomato sauce
- 1/4 cup all purpose flour
- 2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Ingredients
Filling
Enchilada Sauce
|
|
Instructions
Filling
- Dice onion and bell pepper and saute on medium heat for 8 minutes.
- Meanwhile, dice tomatoes and drain and rinse beans
- Once onions are tender add smoked paprika, cumin, tomatoes, beans, and nutritional yeast. Stir and heat for 5 minutes.
- Pre-heat the oven at 350 degrees and prepare enchilada sauce.
- Lightly oil a 9x13 baking dish and coat with a thin layer of enchilada sauce.
- Fill tortillas with filling and roll in, tucking in the sides. Place in dish and cover with enchilada sauce.
- Bake for 25 minutes.
Enchilada Sauce
- Heat oil in a small sauce pan over medium heat
- Add flour and spices and stir until lightly browned
- Stir in tomato sauce and broth until smooth. Continue cooking over medium until sauce slightly thickens.
Recipe Notes
These are great with sour cream or simple avocado!
Share this Recipe