Gluten-Free Vegan Enchiladas

Total Time: 45 minutes
Serves: 4

INGREDIENTS

• 1 tablespoon canola oil
• 1 medium yellow onion, finely chopped (approx. 8 oz)
• 2 cloves garlic, minced
• 3 tablespoons chili powder
• 2 teaspoons cumin powder
• 2 cups cooked black beans
• 1 teaspoon salt
• 2 cups tomato puree (or 1 can [15 oz] tomato sauce + ½ cup water)
• ½ cup + 1 tablespoon chopped fresh cilantro
• 1 medium jalapeño pepper, seeded and finely chopped (approx. 1 oz)
• 8 oz vegan Mexican-style cheese (e.g., GoVeggie)
• 12–14 corn tortillas (5.5-inch, gluten-free)

INSTRUCTIONS

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the canola oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic, chili powder, and cumin to the skillet. Cook for 1–2 minutes until fragrant.
4. Stir in the cooked black beans, salt, tomato puree (or tomato sauce and water), ½ cup of chopped cilantro, and chopped jalapeño. Simmer for 10 minutes, allowing the flavors to meld.
5. Lightly oil a 9x13-inch baking dish.
6. Warm the corn tortillas to make them pliable.
7. Spoon about ¼ cup of the bean mixture onto each tortilla, sprinkle with a bit of vegan cheese, roll up, and place seam-side down in the prepared baking dish.
8. Pour any remaining sauce over the enchiladas and sprinkle with the remaining vegan cheese.
9. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and bubbly.
10. Garnish with the remaining tablespoon of chopped cilantro before serving.