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Mihc's Black Bean Enchilada Bake

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“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.”
READY IN:
30mins
SERVES:
6
YIELD:
6 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir tomato sauce, tomato juice, water, cumin, salsa, chili powder and soy crumbles together in a saucepan. Gently heat ingredients together for 5 minutes.
  2. Heat oven to 350 degrees.
  3. '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).
  4. Add onion soup mix, black beans, onion, 1/4 cup "cheesy" sauce, and cilantro to saucepan and mix thoroughly.
  5. Soften corn tortillas in microwave (30-60 secs, times vary with your microwave).
  6. Place tortilla's in 8" square baking dish. Fold in half like a taco.
  7. Place 1/6 of mixture into each corn tortilla.
  8. Pour rest of 'cheesy' sauce over tortillas.
  9. Bake for 15 minutes.
  10. Serving suggestion:shredded lettuce, avocado chunks, red onion & salsa.

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