Black Bean + Veggie Enchiladas

Plant Based

May 23

I created this dish on Cinco de Mayo this year for my clients. They loved how I was able to incorporate veggies into their enchiladas and make them dairy free! This recipe is very versatile with what beans and vegetables you can use. I have also used refried beans in enchiladas before which works awesome as well. It was my first time using cassava flour tortillas. The flavor was great but they were difficult to work with, they kinda cracked, but once the enchiladas were smothered with sauce and baked it didn't matter! Enjoy with green or red enchiladas sauce!

Black Bean + Veggie Enchiladas

Serves 4-6

Prep time: 20 mins

Cook Time: 20 mins

Total time: 40 mins

INGREDIENTS

Veggie + Black Bean Filling

1 large can black beans or two small cans
1 large zucchini, chopped into cubes
½ red onion, minced
2 bell peppers, cut into cubes
1 tbsp garlic paste or 1 tsp minced garlic
1 tsp maldon salt
1 tsp cumin
1 tsp black pepper

Enchiladas Components

2 packs cassava flour tacos or whatever you prefer
1 can green enchiladas
2 tbsp chopped cilantro
2 tbsp pepita seeds

INSTRUCTIONS

Preheat the oven to 350°F and grab a baking dish. Pour half your sauce in the baking dish.
Wash and dry your veggies. Chop all your veggies and preheat a pan to medium heat. Melt coconut oil and start to saute your onion + garlic.
Next add in the zucchini, bell peppers, and spices. Cook for 10 minutes.
While your veggies are cooking strain and rinse your black beans. When veggies are done mix the beans and veggies together.
Start to fill each taco shell with 2 tbsp of filling, roll it up and place into your baking dish on top of the sauce. Once you've filled your baking dish, top it off with the rest of your sauce and place into the oven for 15 minutes.
Once the timer goes off remove from the oven and sprinkle with pepita seeds and cilantro.
Serve immediately while still warm + delicious! Bon Appetit!