Total Time: 45 minutesServes: 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
Preheat your oven to 375°F (190°C).
In a large skillet, heat the canola oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, chili powder, and cumin to the skillet. Cook for 1–2 minutes until fragrant.
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.
Lightly oil a 9x13-inch baking dish.
Warm the corn tortillas to make them pliable.
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.
Pour any remaining sauce over the enchiladas and sprinkle with the remaining vegan cheese.
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.
Garnish with the remaining tablespoon of chopped cilantro before serving.
Total Time: 30 minutesServes: 4
INGREDIENTS
2 cups chickpea flour
1 large zucchini, grated
1 onion, finely chopped
2 tbsp chia seeds
2 tsp salt
1 tsp black pepper
1 tsp chili flakes
1 tsp baking powder
1 tsp turmeric
1 tsp cumin
100 ml water
Oil for frying
INSTRUCTIONS
In a small bowl, combine 2 tablespoons of chia seeds with 6 tablespoons of water. Stir well and let it sit for 10 minutes until it forms a gel-like consistency.
In a large mixing bowl, add the grated zucchini, finely chopped onion, and the prepared chia egg.
To the bowl, add chickpea flour, salt, black pepper, chili flakes, baking powder, turmeric, and cumin.
Gradually add 100 ml of water to the mixture, stirring continuously until a dough forms. Knead the dough gently to ensure all ingredients are well incorporated.
Divide the dough into equal portions and shape them into flatbreads of your desired size and thickness.
Heat a skillet over medium heat and add a small amount of oil. Place a flatbread onto the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining flatbreads.
Enjoy your zucchini flatbreads warm, paired with your favorite dips or as a side to your main dish.