Recipes

Simply Delicious Black Bean Enchilada Bake

With cilantro avocado sauce & jalapenos.

One of the best things that have ever come out of my kitchen, a savory, saucy, black bean enchilada bake with cilantro avocado sauce & jalapenos! Just simple ingredients are required for this incredibly flavorful, hearty, comforting dish.

A healthy and delicious meal that will become a staple at your house since it’s a fabulous vegetarian casserole to feed a small crowd.

Let’s do this!

Black Bean Enchilada Bake

Nicole Kearsley
A flavorful twist on classic enchiladas with black enchilada beans with cilantro avocado sauce & jalapenos!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine American, Vegan
Servings 2 Servings

Ingredients
  

  • 1 Onion
  • 1 Zucchini
  • 1 can Black Beans
  • 1 Avocado
  • 1 bunch Cilantro Fresh
  • 1 lime
  • 1/4 cup Vegan Yogurt
  • 2 cloves Garlic
  • 1 teaspoon Cumin
  • 1/2 cup Pickled Jalapeños
  • 1 teaspoon Chili Spice
  • 8 Corn Tortillas
  • 2 Radish
  • 2 teaspoons Vegetable Oil
  • 1/2 teaspoon Sea Salt To taste

Instructions
 

  • Preheat the oven to 400 °F (205 °C). Peel and thinly slice the onion. Chop the zucchini into 1-inch pieces. Drain and rinse the black beans.
  • Find the yogurt in the Mezze Bowl recipe bag (reserving 2 tbsp for that recipe). Add ¼ cup yogurt 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, 1/2 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 chile spice. Stir to combine and cook until hot, about 1 to 2 minutes. Season the enchilada filling with 1 tsp salt.
  • Spread 1/4 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 1/4 cup of the green sauce.
  • Cover with foil and bake until heated through about 13 to 15 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

FREEZER FRIENDLY: Simply store in a covered container for up to a month. Thaw in the refrigerator overnight and rewarm in a 350F oven for about 15 minutes. 
*ON CORN TORTILLA: You can use flour tortillas instead of corn tortilla.
**CHILI SPICE: Chili spice is chili powder.
***SERVING: This recipe yields 30 grams of protein per serving.
Keyword plant based, vegan
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