VeganCook4Life

Where vegan cuisine gets animated!!

Spicy Garlic and Lime Black Bean Enchiladas May 23, 2012

Filed under: Recipes — vegancook4life @ 9:05 am

Nobody in their right mind does not like enchiladas. If you do like enchiladas then you will LOVE these. This recipe is a spiced up version of normal bean and cheese enchiladas. Personally I love spicy foods and these were perfect. The only down side to these is they take some time to make, but it will pay off once you taste them. Again, I would like to thank the blogger of Life Blessons for this recipe, if you would like to see more or her recipes I will post the link at the end of the post.

This recipe is not vegan however it sounded so good that I modified it. I will give the original recipe followed by the revised vegan recipe

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon butter 
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 15 oz can fire roasted diced tomatoes, drained
  • juice of 1 lime
  • 1 tablespoon sugar
  • 2 tablespoons cumin
  • 2 teaspoons cayenne pepper, more or less depending on spice preference
  • 2 tablespoons minced fresh cilantro
  • 2 cans black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 10 small flour tortillas
  • 1 15 oz can red enchilada sauce
  • 1 cup freshly grated pepper jack cheese

Directions:

  1. Heat olive oil and butter in a large saute pan over medium-high heat until melted, add onion and pepper and saute for 4 minutes, until beginning to soften.
  2. Add garlic and stir for 30 seconds, until fragrant.
  3. Stir in the fire roasted tomatoes, lime, sugar, cumin, cayenne, and cilantro. Let simmer for 10 minutes to allow flavors to blend.
  4. Stir in black beans and rice. Remove from heat.
  5. Preheat the oven to 350 degrees F. Spread half of the enchilada sauce across the bottom of a 13×9” greased baking dish.
  6. On a clean work surface, lay your tortillas in a single layer. Divide the vegetable and bean mixture among the tortillas, roll each into a long cylinder and place seam-side-down in the prepared baking dish. Fit each rolled enchilada snugly beside one another.
  7. Pour the remaining enchilada sauce across the rolled enchiladas. Sprinkle with cheese. Tent the pan loosely with aluminum foil and bake for 20 minutes. Remove foil and let the cheese bubble and brown for 5 additional minutes before removing to a wire rack to cool.

Thoughts After Cooking

Wow! That’s all I have to say about this recipe. These enchiladas were the best I have ever had. There was one downside to them; they were SPICY. Because I like food spicy I used the medium spice enchilada sauce. That sauce with the spice of the rice made it so spicy. Unless you like extremely spicy food I would recommend trying them with mild enchilada sauce and then if you still want more spice get the medium enchilada sauce. I think that this is a great dish to serve to people who are not vegan because enchiladas are a common meal and someone would be crazy not to love them. Despite being extremely spicy I think that these were the best and I will defiantly be making them again and again and again.

 It took me about 15 minutes to prep all the ingredients; cut veggies and measure out ingredients. Prep-cooking and baking took about an hour. I would recommend starting the rice and bean mixture that goes into the enchilladas early and let it sit and then when its time to make dinner all you have to do is put the mixture into tortillas and bake.

Revised Recipe

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon Earth Balance
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 15 oz can fire roasted diced tomatoes, drained
  • juice of 1 lime
  • 1 tablespoon sugar
  • 2 tablespoons cumin
  • 2 teaspoons cayenne pepper, more or less depending on spice preference
  • 2 tablespoons minced fresh cilantro
  • 2 cans black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 10 small flour tortillas
  • 1 15 oz can red enchilada sauce
  • 1 cup vegan shredded cheese ( I used a mix of mozzarella and cheddar)

Directions:

  1. Heat olive oil and butter in a large saute pan over medium-high heat until melted, add onion and pepper and saute for 4 minutes, until beginning to soften.
  2. Add garlic and stir for 30 seconds, until fragrant.
  3. Stir in the fire roasted tomatoes, lime, sugar, cumin, cayenne, and cilantro. Let simmer for 10 minutes to allow flavors to blend.
  4. Stir in black beans and rice. Remove from heat.
  5. Preheat the oven to 350 degrees F. Spread half of the enchilada sauce across the bottom of a 13×9” greased baking dish.
  6. On a clean work surface, lay your tortillas in a single layer. Divide the vegetable and bean mixture among the tortillas, roll each into a long cylinder and place seam-side-down in the prepared baking dish. Fit each rolled enchilada snugly beside one another.
  7. Pour the remaining enchilada sauce across the rolled enchiladas. Sprinkle with cheese. Tent the pan loosely with aluminum foil and bake for 20 minutes. Remove foil and let the cheese bubble and brown for 5 additional minutes before removing to a wire rack to cool.

Reviews

” Woohoo, these are spicy!”

” Probably the best enchilladas I have ever had.”

“These have great flavor and are really filling.”

If you would like to visit the blog I found this recipe on please visit this website

http://www.canyoustayfordinner.com/2011/07/24/spicy-garlic-and-lime-black-bean-enchiladas/ 

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