Recipes

Easy Peezy Vegan Bake Black Bean Enchilada

With Cilantro Avocado Verde Sauce

First meal: Easy Peezy Vegan Bake Black Bean Enchilada. Fast, simple, and delicious!

Adding the heat in instead of buying a “medium” sauce allows you to control the heat in the dish. SO. If you’re not into spicy enchiladas, forgo any Jalapeño sauces, aka El Pato. But if you ARE, then feel free to add even more than I did. As is, the recipe has a fair amount of heat to it, but not enough to go WHEW need a glass of water (ps eat bread by the way, water makes it worse – just saying). So if fire level heat is your thing, go for it. Personally, I like it in between.

This Easy Peezy Vegan Bake Black Bean Enchilada is one of my favorite gluten-free and vegan casseroles! 

It comes together really quickly and has an amazing flavor!

Black Bean Enchilada Bake

Nicole Kearsley
At first my husband said "EWE, IT'S GREEN" followed by "This is delicious." Nothing more to say.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine American, Vegan
Servings 2

Ingredients
  

  • 1 Onion
  • 2 Zucchini
  • 1 can Black Beans
  • 1 Avocado
  • Fresh Cilantro
  • 1 Lime
  • 1/4 cup Vegan Yogurt or sour cream
  • 2 Cloves Garlic
  • 1 teaspoon Cumin
  • 1/2 cup Pickled Jalapeños
  • 1 teaspoon Chili Powder
  • 8 Corn/Flour Tortillas
  • 2 Radishes optional

Instructions
 

  • Preheat the oven to 400°F. Peel and thinly slice the onion. Chop the zucchini into 1-inch pieces. Drain and rinse the black beans.
  • Add ¼ cup yogurt/sour cream to a blender. Halve the lime. Halve the avocado and remove the pit. Scoop out the avocado flesh and add it to the blender along with the cilantro (both leaves and stems), juice from the lime, garlic, half of the cumin, half of the pickled jalapeños, ½ cup water, and 1 tsp salt. Blend the green sauce until smooth.
  • Place a large skillet over medium-high heat with 2 tsp vegetable oil. Add the sliced onion and cook until softened and slightly browned about 3 to 5 minutes.
  • Add the zucchini, black beans, remaining cumin, and chili spice. Stir to combine and cook until hot, about 1 to 2 minutes. Season the enchilada filling with 1 tsp salt.
  • Spread ¼ cup of the green sauce on the bottom of an 8×8 baking dish. Cover the sauce with one layer of the corn tortillas, breaking them up as necessary to fit. Top with half the enchilada filling and drizzle with 2 tbsp green sauce.
  • Repeat with more tortillas, remaining enchilada filling, and 2 tbsp green sauce. To finish, add one more layer of tortillas and cover with another ¼ cup of the green sauce. Cover with foil and bake until heated through about 20 minutes. Thinly slice the radishes.
  • Remove the enchiladas from the oven and top with the remaining pickled jalapeños and sliced radishes. Divide black bean enchilada bake between plates and serve with any remaining green sauce.

Notes

NO RULES: Ergo, this dish is a breeze to customize. Change the heat to whatever you can handle. Have some other vegetables you’d like to try? Go for it.
*SPICINESS: You choose the degree of heat in the type of jalapenos you use; hot or mild.
**MAKE IT CHEESY: You can add some vegan cheese to give it more a twist.
***SERVING: This recipe yields 30 grams of protein for each serving.
****CREDIT: Recipe adapted from Purple Carrot.
Tags
Show More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Check Also
Close
Back to top button
Close
Close