This dish was inspired by my parent’s love of the Amy’s frozen black bean enchiladas dinner.
It’s kinda of a complicated recipe so make it for a special occasion. I’ve also come up with an easy version of this that I’ll post after a little more research and development.
The trick to this recipe is the sauce. You can make your own but then it would really get involved and dirty a lot of dishes. I was able to find an oil free sauce at Central Market and we ordered a case of it from Amazon.
Prep Time: 30 mins | Cook Time: 25 minute(s) | Makes: Number of servings:4
- 1 medium onion, chopped fine
- 2 cloves garlic cloves, minced
- 1/4 cup red bell pepper, chopped
- 12 ounces patty pan, zucchini, or yellow summer squash, diced (about 2 medium squash)
- 1/2 teaspoon ground cumin
- 1 teaspoon Ancho chile powder (or mild chili powder)
- 1/8 -1/4 teaspoon chipotle chile powder (or to taste)
- 1 1/2 cups cooked black beans, well rinsed and drained
- 1/2 teaspoon salt (or to taste)
- 1 tablespoon nutritional yeast
- 2 teaspoons lime juice
- Amy’s Refried Beans
- Happy Herbivore Nacho Cheese sauce
- Casa Corona Red Enchilada Sauce (or 10 ounces homemade sauce)
- 8 corn tortillas
- chopped green onions, for serving
1. Saute the onion in a medium-sized saucepan until it begins to caramelize. Add the garlic and cook for another minute. Stir in the bell pepper and squash and cook, stirring, for about two minutes, until squash is just beginning to become tender. Add the cumin, chile powders, black beans, and salt. Simmer for 5 minutes. Remove from heat and stir in the nutritional yeast and lime juice. Check seasoning and adjust to taste.
2. Preheat oven to 350. Lightly spray one large rectangular baking dish or 4 individual baking dishes with olive oil. Place a thin layer of enchilada sauce on the bottom of each dish, reserving most of it to go on top. Microwave the tortillas for about 20 seconds to soften them. Place a tortilla in front of you coat with refried beans and arrange about 1/4 cup of the bean mixture across the center. Roll up and place seam-side down into the baking dish. Repeat with remaining tortillas and beans. Pour the remaining sauce over the top and drizzle with nacho cheese sauce.
3. Bake for about 20 minutes, or until hot and bubbling. Sprinkle with sliced green onions and cilantro to serve.
Yield: 8 enchiladas