Quick Bean Enchiladas

Sometimes I prefer a enchilada covered in bubbling hot red sauce and other times I don’t want to wait for a batch of enchiladas to bake and make a quick enchilada that doesn’t require oven time.
Sometimes I prefer a enchilada covered in bubbling hot red sauce and other times I don’t want to wait for a batch of enchiladas to bake and make a quick enchilada that doesn’t require oven time.

Quick Bean Enchiladas

Serves 4

Ingredients:

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  • 2 tablespoons olive oil
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  • 1 onion, diced
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  • 1 red bell pepper, seeded, diced
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  • 1 (15-ounce) can refried black beans
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  • 1/2 teaspoon chile powder or more to taste
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  • 1 (15-ounce) can kidney or pinto beans, rinsed, drained
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  • 1 (4-ounce) can diced green chilies
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  • 3 tablespoons minced fresh cilantro plus whole leaves for garnish
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  • 4 large whole grain flour tortillas, warmed
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  • 3/4 cup red enchilada sauce, warmed
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  • 1/2 cup vegan shredded cheese
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  • 1 cup salsa fresca

Directions:

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  1. Heat oil in a large skillet over medium high heat. Add onion and bell pepper and cook, stirring often, until softened and lightly browned.
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  3. Stir in black beans and chile powder. Cook, stirring often, to combine onion mixture with beans. If beans are thick, add a bit of water to thin consistency for easier blending.
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  5. Stir in beans, chilies, and cilantro and cook, stirring often, for a few minutes or until heated through.
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  7. Fill tortillas with bean filling and set on a plate, seam-side down.
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  9. Quickly spoon enchilada sauce over filled tortillas and top with cheese and salsa.
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  11. Garnish with fresh cilantro leaves and serve immediately.

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