Vegan Black Bean Enchilada

April 22, 2015
Vegan Black Bean Enchilada

Well Tuesday was a no recipe day, one of our first in a while..Not due to our laziness, but rather a major outage of the ISP that’s hosting ripe-life.com. The website was down for quite some time all evening till we went to bed. We usually do the blog in the evenings after dinner when it’s nice and quiet and relaxing. On top of that I wasn’t feeling that great and actually took a rare day off from work, well a half day since no one could cover my shift.

Eventually the ISP and website were back online and life could once again go on lol. Isn’t it hilarious how much we relay (depend) on the Internet! When our Internet here at home goes down we know right away because Jordan will come running from his bedroom shouting “The Internets down, the Internets down”. I then proceed to reboot the modem/router since it usually resolves the issue.

Vegan Black Bean Enchilada
These enchiladas were not the best to photograph, but boy were they yummy. Sometimes recipes work out that way. It was also the first time we have tried to make enchiladas (and eat them)

Vegan Black Bean Enchilada
Vegan Black Bean Enchilada

Vegan Black Bean Enchilada
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 8
Ingredients
  • Enchiladas sauce
  • 3 tablespoon olive oil
  • 1 tablespoon flour
  • 4 tablespoon of Chilli powder
  • 2 cups vegetable broth
  • 1 small tin of tomato purée
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • Enchiladas
  • 8 flour tortillas
  • 2 cups of cooked rice
  • 2 cups of cooked black beans
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 2 garlic cloves minced
  • ½ tablespoon olive oil
  • ½ cup vegan mozzarella
  • 2 spring onions
Instructions
  1. In a medium saucepan heat oil add flour stirring with wooden spoon. Cook for 1 minute.
  2. Add chilli and cook for another 30 seconds.
  3. Add stock tomato paste oregano and cumin.
  4. Stir to combine. Bring to a boil, reduce to low heat and cook for 15 minutes. The sauce with thicken and smooth out.
  5. Makes 2 cups
  6. Serve on top of enchiladas.
  7. Pre heat oven to 375f
  8. In large skillet heat olive oil. Add onion and garlic saute till soft. Add red pepper and saute. Add rice and black beans. Heat through. About 5 minutes.
  9. Meanwhile pour some enchilada sauce in bottom of baking pan.
  10. Lay out the tortilla wraps fill with mixture and roll up. Place in baking pan with seams down.
  11. Pour more sauce on top of enchiladas and sprinkle with cheese and spring onions
  12. Bake in oven for 20 minutes.
  13. Serve with favorite toppings.

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