Mihc's Black Bean Enchilada Bake

"Healthy and tasty, with a spicy *zing.* *NOTE*: This recipe includes canned black beans in salt. If you use low salt, beans, add 1 tsp salt to the recipe."
 
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Ready In:
30mins
Ingredients:
19
Yields:
6 enchiladas
Serves:
6
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ingredients

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directions

  • Stir tomato sauce, tomato juice, water, cumin, salsa, chili powder and soy crumbles together in a saucepan. Gently heat ingredients together for 5 minutes.
  • Heat oven to 350 degrees.
  • 'Cheesy' sauce: process water, cashews, nutritional yeast flakes, brown rice, salt (if using), garlic powder, onion powder, and lemon juice in a blender or food processor until smooth (2-3 mins).
  • Add onion soup mix, black beans, onion, 1/4 cup "cheesy" sauce, and cilantro to saucepan and mix thoroughly.
  • Soften corn tortillas in microwave (30-60 secs, times vary with your microwave).
  • Place tortilla's in 8" square baking dish. Fold in half like a taco.
  • Place 1/6 of mixture into each corn tortilla.
  • Pour rest of 'cheesy' sauce over tortillas.
  • Bake for 15 minutes.
  • Serving suggestion:shredded lettuce, avocado chunks, red onion & salsa.

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Reviews

  1. Will admit to changing several things when I made this recipe ~ I used low sodium tomato sauce & juice AND beans, then didn't add any extra salt; I used 4 flour tortillas & 2 corn ones (& we liked the flour ones better); & I cut the chili powder back to just 1/2 teaspoon! In spite of all that the enchiladas were very tasty & most enjoyable! [Tagged, made & reviewed in New Kids on the Block!]
     
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