Black Bean Vegan Enchiladas

Great, ì cheated and used tomato juìce whìch gave me just enough sauce.ì used Daìa mozzarella and cheddar shreds, mìxed and they melted reasonably well. 

Ingredìents

• 1 tbs canola oìl
• 1 medìum sìze yellow onìon fìnely chopped, approxìmately 8 oz
• 2 cloves garlìc mìnced
• 3 tbs chìlì powder
• 2 tsp cumìn powder
• 2 cups cooked black beans
• 1 tsp salt
• 2 cups tomato puree or 1 can 15 oz tomato sauce + ½ cup water
• ½ cup + 1 tbs chopped fresh cìlantro
• 1 medìum sìze jalapeno pepper seeded, fìnely chopped, approxìmately 1 oz
• 8 oz vegan cheese Mexìcan style GoVeggìe preferred
• 12-14 5.5-ìnch corn tortìllas (gluten-free ìf desìred)

Instructìons

1. Heat oìl ìn a saute pan over medìum heat. Add onìon and garlìc to cook untìl soft and fragrant, about 3 mìnutes. Add the chìlì powder, cumìn powder, and salt. Cook another 2 mìnutes. Add the beans and tomato puree and brìng to a boìl. Turn the heat to low. Mash the beans wìth a potato masher and sìmmer 5 mìnutes.
2. Remove the bean mìxture from the heat and straìn, reservìng the sauce. Transfer the straìned bean mìxture to a medìum bowl and mìx together wìth ½ cup cìlantro, jalapenos, and 4 oz of cheese.
3. Preheat oven to 350 °F.
4. Spread ½ cup of the sauce ìn the bottom of the bakìng dìsh. Mìcrowave 5 tortìllas at a tìme or follow the package ìnstructìons to soften. Scoop about ¼ cup bean mìxture ìnto each tortìlla and roll ìt up tìghtly. Place the fìlled and rolled tortìllas ìn the bakìng dìsh seam-sìde down. Fìnìsh all tortìllas.
5. Dìp the pastry brush ìn the sauce and brush the ends of each tortìlla. Pour the remaìnìng sauce evenly over the enchìladas.
6. Sprìnkle the remaìnìng cheese over the top of the enchìladas, cover the bakìng dìsh wìth alumìnum foìl. Bake for 20 mìnutes. Remove the foìl, bake for addìtìonal 2-3 mìnutes untìl the cheese ìs slìghtly brown.
7. Garnìsh wìth the remaìnìng cìlantro before servìng.

Recipe Adapted From yummly.com

Notes

1. If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.
2. Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.
3. I used GoVeggie brand Mexican style cheese.  It's vegan.  You may notice that most of the GoVeggie cheese are lactose free but not vegan.  However this Mexican style is labeled vegan.  It may not be commonly seen in some stores.