Black Bean Enchiladasby Rory
These veggie-filled enchiladas with homemade sauce are delicious!
Black Bean Enchiladas
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2 1/4 C. Vegetable Broth
1/3 C. Tomato Paste
2 1/2 Tbsp. Chili Powder, Medium
2 tsp. Cumin, Ground
1 1/2 tsp. Oregano, Mexican
2-3 Cloves Garlic, Minced
2 tsp. Cinsoy Soy Sauce
1 Tbsp. Lime Juice
1 Large Sweet Potato (Chopped into Nickel-Sized Pieces)
2 tsp. Extra Virgin Olive Oil
1/2 Yellow Onion (Chopped)
1 Medium Zucchini or Yellow Squash (Grated - Approximately 1 C.)
1 tsp. Chili Powder, Medium
1/2 tsp. Cumin, Ground
1/2 tsp. Sea Salt, Fine
2 Cloves Garlic, Minced
1 1/2 C. (115 oz. Can) Black Beans
1 tsp. Runamok Maple Syrup
Corn or Flour Tortillas (Room Temperature)
Fresh Cilantro (Chopped)
For the Enchilada Sauce:
For the Enchilada Filling:
Make the Enchilada Sauce:
Combine all ingredients - except for the lime juice - in a medium saucepan.
Cook over medium heat, whisking to dissolve the spices and tomato paste into the vegetable broth.
Simmer the sauce for 15 minutes. The sauce will thicken and reduce somewhat.
Remove the sauce pan from heat and whisk in the lime juice. Set aside.
Make the Enchilada Filling:
Steam the sweet potato by bringing to a boil approximately 2-3" of water in a heavy pan fitted with a steamer basket. Place the potato slices in the basket, cover, and steam for 10-15 minutes or until fork-tender. Transfer the potatoes to a bowl and mash with a fork or potato masher until they're roughly the consistency of lumpy mashed potatoes. Set aside.
Heat olive oil over medium heat in a large skillet. When the oil is hot, add the onions and sauté, stirring regularly until the onions begin to become translucent (6-8 minutes).
Add the shredded zucchini or yellow squash and stir to combine. The squash may give off some liquid when it is placed into the hot skillet. Continue cooking until the liquid evaporates/the steam subsides (1-2 minutes).
Sprinkle the mixture with the chili powder, cumin, sea salt, and garlic. Add the black beans and stir well to combine. When the mixture is nearly heated through, add the sweet potato and drizzle with maple syrup. Stir until ingredients are incorporated and remove the pan from the heat.
Assemble the Enchiladas:
Preheat oven to 375°F
Spoon about 1 1/2 C. of enchilada sauce into a 9″x13″ baking dish, and tilt dish (or spread with the back of a spoon) to cover bottom of the pan. Use a spatula or wooden spoon to spread a generous spoonful of filling into the tortilla, before rolling it up and placing it seam-side down in the prepared baking dish.
Repeat the process with another tortilla, then another, making sure to nestle each completed enchilada against the previous ones already in the dish so that they stay tightly rolled up while baking. Do this until you either run out of enchilada filling or run out of space in the baking dish.
When the dish is full of enchiladas, cover them all with the sauce. Then cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes to brown and crisp-up the tops of the enchiladas. Take pan out of the oven and allow to cool for several minutes.
Garnish with avocado slices and fresh cilantro, if desired. Serve right away.
For a spicier dish, substitute our Chili Powder, Hot in place of the Chili Powder, Medium called for in the recipe.