Black Bean Enchiladas | Recipe Cart

Name: Black Bean Enchiladas | Recipe Cart
Ingredients: 1 tablespoon coconut or olive oil; 1 small onion (finely chopped); 2 garlic cloves (minced); 1/4 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1 1/2 cup cooked black beans (or 1-15 ounce can); 1/2 cup salsa; 1/8 teaspoon Cayenne pepper; 1/2 teaspoon salt; 1 tablespoon olive oil; 1/2 teaspoon cumin; 1/2 teaspoon dried basil leaves; 3/4 teaspoon dried oregano; 2 cups tomato sauce; 1 tablespoon maple syrup; salt (and cayenne pepper to taste); 6 large gluten-free tortillas (or 12 corn tortillas); 8 ounces shredded vegan cheese; 1/2 cup green onion (chopped); Garnish with jalapeno slices (cherry tomatoes cut in halves, cilantro leaves chopped)

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Hearty black bean enchiladas with a flavorful tomato-cumin sauce and vegan cheese topping—ready in under an hour! Perfect for a healthy, delicious meal.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.

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Ingredients

1 tablespoon coconut or olive oil
1 small onion (finely chopped)
2 garlic cloves (minced)
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 1/2 cup cooked black beans (or 1-15 ounce can)
1/2 cup salsa
1/8 teaspoon Cayenne pepper
1/2 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon dried basil leaves
3/4 teaspoon dried oregano
2 cups tomato sauce
1 tablespoon maple syrup
salt (and cayenne pepper to taste)
6 large gluten-free tortillas (or 12 corn tortillas)
8 ounces shredded vegan cheese
1/2 cup green onion (chopped)
Garnish with jalapeno slices (cherry tomatoes cut in halves, cilantro leaves chopped)