When I want to put one dish on table that will bring on the smiles, I usually think Mexican. It’s the same at our cooking club. Our Mexican cooking classes usually draws the biggest crowd. So I think I’m not alone in loving enchiladas, burritos and tacos. But I think what draws me most are all the colorful vegetables that are part of this lip-smacking cuisine.
Traditional Mexican cooking is power-packed with corn, tomatoes, all colors of peppers, and many other veggies. It’s very different fare from what we find on this side of the border. If you traveled to Mexico, you’d find enchiladas sold as a popular snack food. But I prefer to make them the star entree for a very satisfying meal, filled with beans, veggies and a cheese-colored cream sauce–Mexican Black Bean Enchiladas!
I prefer to make them with corn tortillas. They are loaded with Mexican flavor, low in fat, but high in fiber. I usually buy sprouted corn tortillas but I’ve found a tasty oil-free variety by Mission that I like equally well. I stuff them with a veggie filling, using spinach, mushrooms and onions. I whiz up the spinach and mushrooms in the food processor because I want them bite-size and the food processor makes my prep time quick and easy.
The tortillas will need to be soft in order to roll them up tight with the filling. So I usually pop my tortillas in the microwave for a minute and a half in order to make them rollable. A few tablespoons of hot filling is spooned into each one, then rolled tight into soft enchiladas. I cover the enchiladas with a mixture of plant-based cheese–easy to whip up in your blender–and a delightful array of Mex-veggies. This recipe will combine corn, onion, and diced tomatoes along with a can of black beans (or you can use 1 1/2 cups of beans you cook up yourself). You can garnish the top with some chopped up cilantro or flat-leaf parsley and you’ve got a winning dish–for family dinner, parties or church potluck.
We enjoy it hot or cold. And the leftovers make a delicious lunch for the kids to take to school.
GLUTEN-FREE FRIENDLY: Use delicious corn tortillas for a gluten-free enchilada.
(Recipe Source: Seven Secrets Cookbook, a favorite prize at our New-Start Cooking Club)
Black Bean Enchilada
Ingredients
- FILLING
- 1 cup chopped onion
- 1 cup chopped mushrooms
- 1 cup chopped spinach
- 1 T Liquid Aminos or soy sauce
- 1/4 tsp salt or salt substitute
- 1/2 tsp cumin
- 1/2 tsp basil
- TOPPING
- 15 ounce can black beans drained (or 1 1/2 cups of cooked beans)
- 1 cup fresh or frozen corn
- 1/2 cup onions chopped
- 1/2 tsp cumin
- 1/2 tsp salt or salt substitute
- 1 tsp lime juice or lemon juice
- 15 ounce can of diced tomatoes fire-roasted tomatoes are a zesty option
- 2 cups of pimiento cream sauce found in our Sauces section
- 1-2 T cilantro or flat-leaf parsley for a garnish
Instructions
- Warm tortillas in the microwave for 1 1/2 minutes. Keep them in the bag until ready to be used to keep them soft and pliable. Place the filling vegetables and seasonings in the nonstick skillet; add about 2 tablespoons water. Cover and cook on medium-high heat for 6-7 minutes. Lift the lid and stir every 2 minutes.
- Using a 9x13 casserole dish, cover the bottom with the canned diced tomatoes or salsa mixed with about ¾ cup of the cheese sauce. Place a small amount of filling in each tortilla and roll up. Place on top of the tomatoes/salsa in the casserole dish. Drizzle top with remaining cheese
- Mix together the topping and arrange down the center of the rolled tortillas. Garnish with fresh cilantro, if desired, or use chopped parsley. Bake covered for 30 minutes at 350 degrees until heated through. Remove the cover during the last 5 minutes.
