Mouthwatering Mexican Vegetarian Fiesta: Spicy Black Bean Enchiladas with Creamy Avocado-Lime Rice

Allergens

None (contains soy in vegan cheese alternative)

Ingredients

• 1. 2 cups cooked black beans 2. 1 cup red enchilada sauce 3. 8 large flour tortillas 4. 2 cups shredded vegan cheese 5. 1 medium white onion, diced 6. 2 cloves garlic, minced 7. 1 teaspoon ground cumin 8. 1 teaspoon smoked paprika 9. Salt and pepper, to taste 10. Olive oil, for cooking For Creamy Avocado
• Lime Rice: 11. 2 cups cooked white rice 12. 1 ripe avocado, mashed 13. Juice of 1 lime 14. 1/4 cup chopped fresh cilantro 15. Salt and pepper, to taste

Instructions

1. In a pan, heat olive oil over medium heat. Add onions, garlic, cumin, smoked paprika, salt, and pepper. Cook until the onions are translucent.
2. Add the cooked black beans to the pan and stir well. Let simmer for about 5 minutes.
3. Preheat oven to 375°F (190°C).
4. Assemble enchiladas: Place a spoonful of the bean mixture onto each tortilla, followed by a sprinkle of shredded vegan cheese. Roll up and place seam side down in a greased baking dish. Repeat until all tortillas are used.
5. Pour red enchilada sauce over the rolled enchiladas and top with remaining shredded vegan cheese. Bake for 20 minutes or until golden brown and bubbly.
6. While the enchiladas bake, prepare creamy avocado lime rice by combining all ingredients in a large bowl. Mix well and adjust seasonings to taste.
7. Serve the spicy black bean enchiladas with a generous scoop of creamy avocado lime rice on the side.

Chef’s Insight

The secret to these enchiladas is the perfect balance of flavors - spicy, tangy, and creamy. Be sure to cook the beans and onions long enough to develop a deep flavor base.

Notes

Be sure to drain and rinse the canned black beans before using them. Adjust cooking time as needed depending on your tortilla type and thickness.