Black Bean Vegetarian Almost Vegan Enchiladas

Me and Desert Sage

Desert Sage

1 (15 oz) can no salt added black beans rinsed and drained
1 can of Enchilada sauce (mild medium or hot)
All natural 6″ corn tortillas
1 whole raw onion chopped
1/2 cup wheat bread crumbs
1 tbsp dried oregano
1tbsp dried basil
1 – 2 tbsp of extra virgin olive oil first cold pressed
2 – 4 cloves raw garlic chopped fine or ground with a molcajete
Optional: Hot sauce to taste
Optional: Jalapeno chopped fine or ground with a molcajete

Put black beans in a bowl and mash with a potato masher. Then stir in the rest of the ingredients.

Preheat oven to 350 degrees.  Poor half a can of Enchilada Sauce into a baking pan spreading out evenly. Spoon about 1/4 cup of the black bean mixture down the center of each tortilla. Roll up tortillas and place seam-side-down in the baking dish.  Poor the other half of the Enchilada Sauce over the tops of the Enchiladas.  Sprinkle  shredded cheddar cheese over the top.  Bake at 350 degrees for about 15 – 20 minutes.   Save the left over Black Bean Mixture later for some Black Bean VEGAN burgers 😉

You can easily make these gluten free just use gluten free ingredients 🙂

Black Bean Vegetarian Almost Vegan Enchiladas

Let me know how your Black Bean Vegetarian Almost Vegan Enchiladas turns out! If this spawns off a new recipe you create that turns out really well I’d LOVE to hear about it so let me know!

– Tom

Black Bean Nutritional facts: A cup of cooked black beans provides 227 calories, 15 g of protein, 1 g of total fat, no saturated fat or cholesterol, 41 g of carbohydrate and 15 g of fiber. Black beans contain no saturated fat or cholesterol. One cup of black beans also provides 20 percent of the daily value, or general recommended amount for adults, for iron and 5 percent of the daily value for calcium. Black beans also provide significant amounts of the minerals magnesium, phosphorus and manganese, and the B vitamins thiamin and folate, or folic acid.

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