Vegan Enchilada Suizas
Black bean and vegan cheese filled enchiladas topped with a creamy tomatillo sauce and more vegan cheese(of course)!
Servings: 6 Enchiladas
Ingredients
Creamy Tomatillo Sauce
- 6 Small Tomatillos(peeled), halved
- 1/4 C. Onion, chopped
- 1/2 a Poblano pepper, seeds removed
- 1 Serrano pepper, seeds removed
- 3 Cloves Garlic
- 1/4 C. Cilantro
- Juice of 1 lime
- 1/3 C. Coconut milk, full fat
- Salt and Pepper to taste
For the Enchiladas
- 6 Tortillas
- 1 1/2 Cans. Black beans(about 22oz.), drained
- 3/4 C. Vegan cheese, shredded
- 1/2 tsp. Salt
- 1/4 tsp. Black pepper
- More vegan cheese for topping(optional)
- More cilantro for topping(optional)
Instructions
- Make the sauce. Add all of the ingredients to a blender except the coconut cream and salt and pepper.
- Blend on high for a minute or so until pretty smooth but still has a little texture. Scraping down the sides of the blender as needed. Add a pinch of salt and pepper. Blend. Once the sauce is smooth, pour into a small sauce pan.
- Heat the sauce on medium high until it comes to a simmer, stirring frequently. Reduce heat to low. Now add the coconut milk. Stir to combine. Simmer for about 5 minutes until the sauce has thickened slightly. Taste and adjust seasoning. Remove from heat.
- Preheat the oven to 375 degrees.
- Now make the filling. In a medium sized mixing bowl, smash the black beans with a fork or potato masher. Leaving a little texture. Season with salt and pepper. Stir. Then stir in the vegan cheese.
- Now divide the filling evenly between 6 tortillas, placing the filling in the center, and rolling the tortilla up. Place each enchilada seam side down into a prepared baking dish. Placing each right up against the previous one.
- Now pour the sauce over the enchiladas, sprinkle with more vegan cheese and bake at 375 degrees for about 10-12 minutes or until the cheese has melted(as much as it can) and the tortillas are browned a bit and piping hot!
- Serve immediately with cilantro, vegan sour cream or hot sauce!