Vegan Veggie and Black Bean Enchiladas
Try this Vegan Veggie and Black Bean Enchiladas recipe, or contribute your own.
Try this Vegan Veggie and Black Bean Enchiladas recipe, or contribute your own.
- 1/4 cup water
- salt & pepper to taste
- 1 tsp garlic powder
- 1 small yellow onion diced
- 1/2 tsp salt
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 4 tbsp chili powder
- 1 garlic clove
- 1/4 tsp freshly ground black pepper
- 2 cups vegetable broth
- 1 tbsp tomato paste
- 1 small zucchini diced
- 1 tbsp oregano
- 1/2 cup corn kernels
- 2 tbsp flour (i used kamut flour)
- 1/3 cup raw cashews
- 1/2 tbsp extra virgin olive oil
- 1 small bell pepper diced (i used red)
- 1 1/2 cups cooked black beans (or 1 15oz can)
- 1/4 sliced olives (i used black olives)
- 3-4 green onions sliced
- 1/2 cup chopped cilantro or parsley (i used parsley)
- 8 flour or corn tortillas (i used flour tortillas)
- Carbohydrate 16.5002843818899 g
- Cholesterol 0 mg
- Fat 10.36440521049 g
- Fiber 3.57092053760733 g
- Protein 3.93336892606568 g
- Saturated Fat 1.79640042409782 g
- Serving Size 1 1 Serving (245g)
- Sodium 367.007396273461 mg
- Sugar 12.9293638442825 g
- Trans Fat 0.510443192730919 g
- Calories 160 calories
Step-by-step
- In a small pot, heat your oil until warm, over low heat, then add in the flour and whisk until there are no clumps remaining.
- At that point, you can add in your spices, tomato paste and vegetable broth. Whisk until smooth.
- Simmer for about 10 minutes, or until thickened.
- Add all ingredients to a food processor or high-powered blender and process/blend until very smooth.
- Add your oil to a large pan, over medium heat. Once warmed, add in your diced onion, and cook until softened, about 5 minutes.
- Then, add in the bell pepper and zucchini. Cook for another 5 minutes, or until softened.
- Add in your cooked black beans and corn, until it's all warmed through. Season with salt and pepper.
- Remove the pan from heat and set aside.
- Preheat your oven to 350F and add a big ladle-full of enchilada sauce to the bottom of a 9x13 baking dish.
- Add about 2 tablespoons of veggies to a tortilla, top with olives, green onion and cilantro/parsley.
- Roll it up tightly, and place seam-side down in your baking dish. Repeat with remaining tortillas.
- Pour the enchilada sauce over your enchiladas, making sure to cover everything well.
- Cover the baking dish with foil, and bake for 15-20 minutes, or until the sauce is bubbling around the edges.
- Serve with a drizzle of cashew cream, chopped cilantro/parsley, and a few more green onions on top.
My Unexpected Culinary Adventure: Vegan Enchiladas and a Busy Mom's Life
Life as a working mom is a whirlwind of early mornings, school runs, endless to-do lists, and the constant struggle to find time for myself, let alone cook a healthy, delicious meal. I often find myself grabbing quick, convenient options, which, let's be honest, aren't always the best for my health or my family's. But lately, I've been making a conscious effort to incorporate more home-cooked meals into our routine, and this vegan veggie and black bean enchilada recipe has become a lifesaver.
I stumbled upon this recipe while browsing through a vegan food blog – a world I'd only recently begun exploring. I was initially hesitant. Vegan cooking seemed daunting, filled with unfamiliar ingredients and techniques. But desperate for a healthy, satisfying meal that wouldn't take hours to prepare, I decided to take the plunge. The result? An absolute revelation! These enchiladas are not only incredibly flavorful and satisfying but also surprisingly easy to make, even for a cooking novice like myself.
The process was straightforward, and I loved the way the ingredients blended together. The combination of black beans, corn, bell peppers, and zucchini provided a delightful mix of textures and flavors. And the cashew cream topping? Pure bliss! It added a creamy richness that perfectly complemented the savory enchilada sauce. The entire experience was unexpectedly therapeutic; chopping vegetables, measuring spices, and the aroma of the simmering sauce all contributed to a much-needed break from the daily grind.
Making these enchiladas isn't just about the food; it's about reclaiming control over my family's nutrition and finding joy in the process. It's about creating a warm, comforting meal that everyone can enjoy, without spending hours in the kitchen. The vibrant colors of the vegetables, the satisfying aroma, and the happy faces around the table – these are the rewards that make it all worthwhile. I've found a new appreciation for the power of cooking, not just as a means of sustenance, but as a way to nourish my family and myself, both physically and emotionally.
This recipe has quickly become a staple in our weekly meal rotation. My children, initially skeptical of the "vegan" aspect, devoured them with gusto. Even my husband, a self-proclaimed meat-lover, confessed to finding them surprisingly delicious. It's a testament to how adaptable and appealing vegan cuisine can be.
Beyond the Recipe: A Moment of Reflection
Cooking this dish wasn't just about following instructions; it was about embracing a healthier lifestyle. The process reminded me of how crucial it is to slow down, take a deep breath, and focus on nourishing myself and my loved ones with wholesome, delicious food. It’s a small act of self-care in a busy world, and it makes all the difference.
The vibrant colors of the ingredients were a welcome sight, a visual representation of the healthy goodness I was creating. The aroma of spices filled my kitchen, a comforting scent that signaled a departure from the usual quick meals and a step towards a more fulfilling culinary journey. This isn’t just a recipe; it's a symbol of intentionality, a conscious choice to nurture myself and my family.
Beyond the nutritional benefits, making these enchiladas has been an unexpected source of stress relief. The rhythmic chopping, the careful layering, and the anticipation of the final product provided a much-needed break from the constant demands of my day. It’s a small act of mindfulness, a chance to disconnect from the outside world and reconnect with myself, one chopped vegetable at a time.
I urge you to try this recipe. It’s more than just a meal; it’s an experience, a testament to the transformative power of cooking. It's a reminder that even in the midst of a busy life, we can still find time to nourish ourselves and our families with delicious, healthy, and meaningful food.
Tips and Variations:
Feel free to experiment with different vegetables. Sweet potatoes, mushrooms, or spinach would all be delicious additions. You can also adjust the spice level to your liking. Add more chili powder for a spicier kick, or less for a milder flavor. And don't be afraid to get creative with your toppings! A dollop of sour cream (vegan, of course!), avocado slices, or shredded cheese would all complement the enchiladas beautifully.
This vegan veggie and black bean enchilada recipe is more than just a meal; it's a symbol of mindful eating and a celebration of simple ingredients. It's a perfect dish to share with family and friends, a culinary adventure that nourishes the body and soul.
