These easy vegan blackbean enchiladas are packed with flavor, hearty and healthy beans and spinach, and smothered in delicious easy enchilada sauce.
[cooked-sharing]
Begin by heating a large skillet to medium high, spray with olive oil and warm 4 tortillas on it (about 2 minutes each side). Then, set aside
Using the same skillet, add 1 tbsp olive oil and reduce heat to medium. Add 1/2 cup diced onion and cook for 2-3 minutes until fragrant. Then, add remaining ingredients and seasonings, stir. Cook for about 5-7 minutes stirring frequently. Remove from heat and set aside.
Preheat oven to 350.
Mix all of the enchilada sauce ingredients together and then pour 1/3 of the mixture into the bottom of a 9x11 casserole dish.
Fill each tortilla with 1/4 of the bean mixture and fold like a taco. Set all of the folded tortillas into the bottom of the dish (open side up) and pour a couple of tablespoons of the sauce into each of them. Close the tortillas by tucking the edges down.
Pour the remaining sauce on top of the enchiladas. Bake in the oven for about 20 minutes.
Ingredients
Directions
Begin by heating a large skillet to medium high, spray with olive oil and warm 4 tortillas on it (about 2 minutes each side). Then, set aside
Using the same skillet, add 1 tbsp olive oil and reduce heat to medium. Add 1/2 cup diced onion and cook for 2-3 minutes until fragrant. Then, add remaining ingredients and seasonings, stir. Cook for about 5-7 minutes stirring frequently. Remove from heat and set aside.
Preheat oven to 350.
Mix all of the enchilada sauce ingredients together and then pour 1/3 of the mixture into the bottom of a 9x11 casserole dish.
Fill each tortilla with 1/4 of the bean mixture and fold like a taco. Set all of the folded tortillas into the bottom of the dish (open side up) and pour a couple of tablespoons of the sauce into each of them. Close the tortillas by tucking the edges down.
Pour the remaining sauce on top of the enchiladas. Bake in the oven for about 20 minutes.
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