Monday, February 14, 2011

Elise's Vegan Enchiladas

green pepper
1/2 yellow onion
1 Tbsp garlic
1 tomatillo
15 0z can black beans, rinsed and drained
about 20 corn tortillas (I used 6-inch fresh white corn tortillas)
4 0z can diced green chilies
1 tsp lime juice
1 tsp cayenne pepper
28 oz can green enchilada sauce
cilantro and salsa to finish
optional: vegan cheese

Preheat oven to 350 degrees. Add onion, bell pepper and tomatillo to food processor and pulse. Add black beans and pulse again til blended and mostly smooth. Add garlic, cayenne and diced chilies. Add about 1/2 c enchilada sauce to bottom of baking dish. Spoon the bean mixture into tortillas and line up in baking dish. Pour remainder of enchilada sauce over tortillas. Sprinkle cheese on top and bake for about 20 minutes, uncovered. This made enough for a 7x11 inch pan and an 8x8 inch pan.

This recipe is from the daughter-in-law of a friend of mine. Check out her vegan blog!

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