Enchiladas are one of the most recognized dishes of Mexican cuisine. Its preparation includes the use of some hot sauce, and it is usually stuffed with beef or chicken, and cheese. This version is lighter and healthier since no ingredients of animal origin or oil are used. However, they retain their traditional flavor.
|2||cups||enchilada sauce or Red Chili Sauce||https://lifeandhealth.org/undo-my-disease/diabetes/red-chili-sauce/0915623.html|
|2||cups||black beans, cooked|
|1 ½||cups||Vegan Melted Cheese||https://lifeandhealth.org/undo-my-disease/diabetes/vegan-melted-cheese/0915619.html|
|salt to taste|
- Preheat the oven to 350°F (or 180°C)
- Add the corn to a saucepan and stir until cooked through. Add the black beans and cook for a few more minutes until warmed. Add 1 cup of vegan melted cheese, stir well and remove the mixture from the heat.
- In a pot, heat the enchilada sauce with the oregano and thyme until it’s hot, but not boiling.
- Heat each tortilla on a griddle or hot griddle.
- When the tortilla is hot on both sides (but not toasted), soak the tortilla in the enchilada sauce and cover both sides.
- Transfer the tortillas to a dish and add 1 to 2 tablespoons of filling.
- Roll the tortilla around the filling to form an enchilada and transfer it to a baking dish.
- Repeat the same procedure with the rest of the tortillas until the whole filling is used.
- Cover the enchiladas with the leftover sauce and the remaining vegan cheese.
- Place the enchiladas a hot oven (350°F or 180°C) for 20 to 30 minutes.
- Serve with brown rice and salad if desired.
Prep Time: 20 minutes Serving Size: 1 enchilada (12-15 servings)