Vegan Enchiladas

These Vegan Enchiladas are a delightful combination of savory black beans, fresh vegetables, and a zesty homemade enchilada sauce, all wrapped in soft tortillas. Perfect for a satisfying lunch, they are both wholesome and packed with flavor.

Ingredients

• Corn tortillas - 4
• Black beans - 1 can (400g), drained and rinsed
• Red bell pepper - 1, diced
• Red onion - 1/2, diced
• Corn kernels - 100g (fresh or frozen)
• Cilantro - 1/4 cup, chopped
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Tomato sauce - 200g
• Garlic powder - 1/2 teaspoon
• Lime - 1, juiced
• Avocado - 1, for garnish (optional)

Steps

1. Preheat your oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat. Add diced red onion and red bell pepper, sautéing until softened (about 5 minutes).
3. Stir in black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 3-4 minutes until heated through.
4. Remove from heat and stir in chopped cilantro and lime juice.
5. In a bowl, mix tomato sauce and garlic powder. Spread a thin layer of this sauce on the bottom of a baking dish.
6. Warm the corn tortillas in a dry skillet or microwave until pliable.
7. Spoon the black bean mixture onto each tortilla, roll them up, and place seam-side down in the baking dish.
8. Pour the remaining tomato sauce over the enchiladas, ensuring they are well covered.
9. Bake in the preheated oven for 20 minutes, until heated through.
10. Serve hot, garnished with avocado if desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from black beans.
• High in fiber, promoting digestive health.

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