Broccoli Black Bean Enchiladas with Homemade Sauce
These cozy and flavorful veggie enchiladas are loaded with broccoli and beans with a spicy red sauce on top!
Servings: 6 servings
Ingredients
- Vegan Broccoli "Taco Meat:"
- 1 bunch of broccoli, finely chopped (rough ends of stems discarded)1 teaspoon taco or fajita blend spice (or try a combine of cumin + chipotle powders)
- 1 small red onion, chopped
- 3 garlic cloves, chopped
- 2-3 teaspoon extra virgin olive oil
- a few splashes of veggie broth or water (as needed)
- salt, to taste (omit salt if using pre-salted fajita seasoning)
- 10-12 corn tortillas
- 1 15oz can of black refried beans, vegan
- 1 4oz can of chopped green chiles
- 1-2 cups baby spinach (optional)
- 1 batch of Kathy's homemade red enchilada sauce
- vegan cheese, shredded (use to taste - a good sub is a sprinkle of nutritional yeast)
- garnish: pico de gallo and freshly sliced avocado (optional)
Instructions
- Warm a skillet over high heat and add the olive oil, onion and garlic. Saute for about two minutes, until onion is soft. Then add in the broccoli and spices. Saute another minute. Add in a splash of veggie broth or water, cover with lid and reduce heat to medium. Allow the steam to soften the mixture for another minute or two. When broccoli is tender, but not mushy, and all the liquid has been absorbed, turn off heat and set broccoli mixture aside. Note: If you want to add spinach to your enchiladas, add the spinach to the saute pan before closing the lid, this will soften and reduce the spinach.
- Preheat oven to 450 degrees while you assemble to enchiladas.
- Blend up your sauce by following the recipe directions here.
- Assembly: To each corn tortilla, add 1-2 tablespoon beans, 2-3 tablespoon veggie mixture. Roll the tortilla tightly and place in the casserole dish. Repeat until all the enchiladas are lined up. I add enchiladas on the sides to fill any gaps as well.
- Pour the sauce over top, soaking each enchilada with sauce. You want to completely cover the tortillas so you just see red sauce. Add a sprinkle of vegan cheese on top (or sub with nutritional yeast.) The top with the entire can of diced green chiles. Optional:You can add some salsa or pico de gallo on top before cooking to add more texture to the top of the enchiladas.
- Cover the dish with foil and bake at 450 degrees for about 25 minutes. Remove the foil about five minutes before removing from pan. Allow at least ten minutes to cool. Serve warm with optional guacamole or avocado. I also like vegan cashew cream or Vegenaise dolloped on top. These can also be chilled for up to five days, or frozen for a few months! They are delicious as leftovers or made-ahead frozen meals.
Nutrition Estimate
Calories: 390kcal | Carbohydrates: 60g | Protein: 15g | Fat: 10g