black-bean-enchiladas

black-bean-enchiladas recipe on DishRoll

Ingredients

• 1 2 cans (15 oz each) black beans, drained
• 2 8 corn tortillas
• 3 1 cup tomatillo salsa (store-bought or fresh)
• 4 1 cup vegetable broth
• 5 1 onion, diced
• 6 3 garlic cloves, minced
• 7 1 tsp cumin
• 8 1 tsp chili powder
• 9 1 cup vegan cheese (or regular Monterey Jack)
• 10 Fresh cilantro & lime

Instructions

1. 1
   Sauté onion and garlic until soft. Add beans, cumin, chili powder, salt. Mash half the beans.
2. 2
   Mix tomatillo salsa with vegetable broth to make enchilada sauce.
3. 3
   Warm tortillas on a dry skillet until pliable.
4. 4
   Fill each tortilla with bean mixture, roll tightly, place seam-down in a baking dish.
5. 5
   Pour sauce over top, sprinkle with cheese. Bake at 375°F for 20 min until bubbly. Top with cilantro and lime.