Dairy Free Black Bean Enchiladas
Typical enchiladas are full of cheese, making them difficult to enjoy if you are trying to reduce or eliminate dairy from your diet. This recipe has a few steps but the results are flavorful enchiladas without any cheese.
Excellent source of fiber
Great source of vitamin B6
Good source of potassium
Good source of healthy fats
Ingredients for the enchilada sauce:
4 cloves of garlic, minced
1 ½ cups chicken or vegetable broth
2 (15 oz.) can tomato sauce
2 tsp.chipotle flavored seasoning (We used Mrs. Dash)
1 tsp. Chili powder
1 tsp. Cumin
½ tsp. Salt
⅛ tsp. Black pepper
¼ tsp. Smoked paprika
1 tsp. Chopped chilies in adobo sauce
Ingredients for creamy topping: (optional, but very good)
½ cup raw cashews, soaked in hot water for at least 3 hours and drained
½ cup favorite salsa
6 Tbs. plain soy or coconut yogurt
½ Tbs. white vinegar
½ tsp. Smoked paprika
½ tsp. Cumin
½ tsp. Salt
4 oz. can diced green chilies
Ingredients for the enchiladas:
1 (15 oz.) can black beans, rinsed and drained
⅓ cup of prepared enchilada sauce from above
5 non-gmo corn tortillas
Green onions, for garnish
1 tomato, sliced
1 tsp. nutritional yeast
Chopped cilantro, for garnish
To make the enchilada sauce:
Spray medium pot with cooking spray. Heat over medium heat.
Add garlic and saute until fragrant, about 30 seconds-1 minute
Add remaining enchilada sauce ingredients to pan. Stir and bring to a boil.
Cover and let simmer until thickened, about 10-15 minutes. Set aside. (There will be left overs- This sauce freezes well to be used another time)
To make the creamy topping:
Place all ingredients except green chilies in a high speed blender and process until smooth.
Stir in the green chilies. Put in fridge until ready to serve enchiladas.
To assemble the enchiladas:
Preheat oven to 350 degrees fahrenheit.
Warm tortillas over the stove or in the microwave to ensure they do not crack when being rolled. If heating in microwave, wrap 2-3 tortillas in a damp paper towel, then microwave until warm.
Mix beans and ⅓ cup of enchilada sauce in a bowl. Set aside.
Put ⅓ cup enchilada sauce in bottom of 8×8 casserole dish.
Divide bean mixture evenly between tortillas.
Wrap up tortillas and place in the prepared pan.
Top with additional ⅓ cup sauce.
Place sliced tomatoes (if using) on top.
Sprinkle with 1 tsp. Nutritional yeast, if using.
Bake at 350 degrees fahrenheit for 20 minutes.
To serve, top with creamy sauce, avocado, green onions and chopped cilantro.