Black Bean Green Chili Enchiladas with Vegan Jalapeño Cream Sauce


After some failed attempts at recreating enchiladas from my non-vegan days I was close to giving up.

I’ve mentioned before that I can’t stomach most vegan cheeses.

Which meant every recipe I tried came out super dry without any creamy goodness.

I couldn’t sacrifice flavor by adding vegan shreds, so I needed to find something else to take its place.

And then, one day, it hit me.

Vegan cream cheese.

It was something I knew liked the flavor of – and combined with the right ingredients, it could be the perfect fit for enchiladas.

And I’m happy to report it totally is!



Black Bean Green Chili Enchiladas with Vegan Jalapeño Cream Sauce

These Black Bean Green Chili Vegan Enchiladas with Jalapeño Cream Sauce are the answer to creamy enchiladas without using vegan cheese.

 Prep Time: 10 minutes
 Cook Time: 30 minutes
 Total Time: 40 minutes

Ingredients:
FOR THE JALAPEÑO CREAM SAUCE:
  • 1 tbsp olive oil
  • 1/4 red onion roughly chopped
  • 2 cloves garlic roughly chopped
  • 1.5 tsp cumin
  • salt and pepper to taste
  • 1 jalapeño roughly chopped
  • 8 oz vegan cream cheese*
  • 1/2 bunch cilantro
  • 1/4 - 1/2 cup water

FOR THE ENCHILADA FILLING:
  • 1 tbsp olive oil
  • 1/4 red onion diced
  • 1 clove garlic diced
  • 1.5 tsp cumin
  • 1 can black beans drained and rinsed
  • 4 oz can diced green chiles
  • 1/2 cup green enchilada sauce
  • salt and pepper to taste
  • 3/4 jalapeño cream sauce recipe

FOR THE ENCHILADAS:
  • 8 corn tortillas
  • 1 cup green enchilada sauce
  • 1/4 jalapeño cream sauce recipe
  • cilantro to taste

Instructions:

  1. FOR THE JALAPEÑO CREAM SAUCE: Place a pan on the stove over medium heat. Add olive oil, onion, garlic, cumin, salt and pepper. Saute until onions begins to soften (approx. 5-7 minutes), stirring regularly. Add jalapeño and cream cheese to the pan and saute for an additional 1-2 minutes, or until cream cheese is softened and everything is combined. Add the contents of the pan to a blender with cilantro and 1/4 cup of water. Pulse until combined. Add additional water if needed and taste to adjust seasoning. Pour into a bowl and place in the fridge until ready to use.
  2. FOR THE ENCHILADA FILLING: Place the same pan back on the stove over medium heat. Add olive oil, onion, garlic, cumin, black beans, green chilies, salt and pepper. Saute until onions are soft and translucent (approx. 7-10 minutes), stirring regularly. Halfway through cooking the filling, add enchilada sauce to keep mixture from sticking. Once onions are cooked, add 3/4 of the jalapeño cream sauce. Stir to combine. Set filling aside.
  3. FOR THE ENCHILADAS: Preheat oven to 350 degrees. Wrap tortillas in a damp paper towel and steam in the microwave for 30 seconds.** Cover the bottom of a baking dish with 1/4 cup of enchilada sauce. Fill each tortilla with approx. 1/4 cup of filling and roll up to contain the filling. Place each filled tortilla seam side down in the baking dish. Top with remaining enchilada sauce and place in the oven for 10-20 minutes.*** Remove from the oven and allow enchiladas to cool for 5 minutes. Top with additional cream sauce and cilantro.


For The Full Instructions, See Full Recipes>>Black Bean Green Chili Enchiladas with Vegan Jalapeño Cream Sauce
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