Black Bean Enchiladas with a Creamy Twist

AuthorJoshua SmithDifficultyIntermediate
Yields4 Servings
Prep Time35 minsCook Time25 minsTotal Time1 hr
For the Smoky Black Beans:
 1 can (15-ounce) black beans (including the liquid)
 1 tbsp olive oil
 1 garlic clove, minced
 ¼ cup water
 ½ tsp coriander
 ½ tsp ground cumin
 ¼ tsp smoked paprika
 ¼ tsp kosher salt
For the Enchiladas:
 1 ½ tbsp olive oil
 ½ cup red onion, chopped
 1 ½ cups zucchini, chopped
 ½ cup corn kernels (fresh or frozen)
 1 batch Smoky Black Beans
 10 taco-sized white corn tortillas
 2 cups salsa verde (store-bought or homemade)
 Roasted red pepper cashew cream
 ½ cup fresh cilantro, chopped
 ¼ cup ¼ cup roasted pepitas
1

In a medium saucepan, combine all ingredients and simmer on low heat for 5-8 minutes. Once warmed, drain the beans and set aside.

2

In a skillet over medium-high heat, heat olive oil. Sauté onions for 2 minutes, then add zucchini and corn. Cook for 5 minutes. Mix in the drained black beans, stir, and remove from heat.

3

Preheat the oven to 375°F. Grease a baking dish (9 x 9 size or similar) and spread ½ cup of salsa verde at the bottom.

4

Divide the bean and veggie mixture among the tortillas, roll them, and place seam-side down in the baking dish. Top with the remaining salsa verde. Bake for 20-25 minutes. Let it cool for 10 minutes after removing from the oven.

5

Drizzle the enchiladas with cashew cream, garnishing with cilantro and pepitas before serving.

Special Notes and Tips:

  • White corn tortillas are gluten-free, but feel free to use your preferred tortilla type.
  • If tortillas are dry and tend to split, wrap them in damp paper towels and microwave for 25-35 seconds to make them pliable.

Ingredients

For the Smoky Black Beans:
 1 can (15-ounce) black beans (including the liquid)
 1 tbsp olive oil
 1 garlic clove, minced
 ¼ cup water
 ½ tsp coriander
 ½ tsp ground cumin
 ¼ tsp smoked paprika
 ¼ tsp kosher salt
For the Enchiladas:
 1 ½ tbsp olive oil
 ½ cup red onion, chopped
 1 ½ cups zucchini, chopped
 ½ cup corn kernels (fresh or frozen)
 1 batch Smoky Black Beans
 10 taco-sized white corn tortillas
 2 cups salsa verde (store-bought or homemade)
 Roasted red pepper cashew cream
 ½ cup fresh cilantro, chopped
 ¼ cup ¼ cup roasted pepitas

Directions

1

In a medium saucepan, combine all ingredients and simmer on low heat for 5-8 minutes. Once warmed, drain the beans and set aside.

2

In a skillet over medium-high heat, heat olive oil. Sauté onions for 2 minutes, then add zucchini and corn. Cook for 5 minutes. Mix in the drained black beans, stir, and remove from heat.

3

Preheat the oven to 375°F. Grease a baking dish (9 x 9 size or similar) and spread ½ cup of salsa verde at the bottom.

4

Divide the bean and veggie mixture among the tortillas, roll them, and place seam-side down in the baking dish. Top with the remaining salsa verde. Bake for 20-25 minutes. Let it cool for 10 minutes after removing from the oven.

5

Drizzle the enchiladas with cashew cream, garnishing with cilantro and pepitas before serving.

Black Bean Enchiladas with a Creamy Twist