Mihc's Black Bean Enchilada Bake
- Ready In:
- 30mins
- Ingredients:
- 19
- Yields:
-
6 enchiladas
- Serves:
- 6
ingredients
- 4 ounces tomato sauce
- 4 ounces tomato juice
- 1⁄2 cup water
- 1⁄8 teaspoon ground cumin
- 3 tablespoons salsa
- 1 1⁄2 teaspoons chili powder
- 12 ounces soy crumbles
- 1 teaspoon dry onion soup mix
- 1⁄2 cup low-salt canned black beans, drained
- 1⁄4 cup finely chopped onion
- 2 tablespoons chopped fresh cilantro
- 6 corn tortillas
- 1 1⁄4 cups water
- 1⁄4 cup raw cashews
- 1 tablespoon red star nutritional yeast flakes
- 1 cup cooked brown rice, frozen
- 1⁄4 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1⁄2 teaspoons fresh lemon juice
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
-
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!]