Delicious Meatless Green Chile Black Bean Enchiladas
I love Mexican food,in particular Enchiladas, but what I don’t love are all of the calories that go into them! I always wanted to make a healthier version at home, so I tried a few versions before getting this right. This is a recipe I’ve adapted over the years that satisfies even the biggest meat lovers, and leaves them feeling satisfied and full. As it is “meatless Monday” here at EcoSavvyMoms, I wanted to share this recipe as it is always a crowd pleaser and easy to make:
For the Enchiladas you will need:
2 Roasted Poblano Peppers Peeled- I roast these over my gas stove or you can put them on the BBQ until they blacken – ALSO VERY IMPORTANT.. when you take the skin off of the peppers, wear gloves or cover your hands with a bag or your hands will be burning later…. I learned this the hard way!!
1 Bunch Cilantro Leaves
Pinch of Salt and Pepper when needed
2 Garlic Cloves
1 Lime, zested and juiced
1 cup Vegetarian Stock, or we love “Faux Chicken” stock sold in most health food stores
12 Corn Tortillas
2 cups of Vegetarian Re-fried Black Beans or regular Vegetarian Re-fried Beans
1 Cup of Cheddar or Mexican Style shredded cheese
Olive or Coconut oil
1. Preheat the oven to 425 degrees
2. Lightly oil a 9 by 13 baking dish with olive oil or coconut oil. In a food processor combine the peppers, cilantro, garlic, salt and pepper, lime and zest and vegetarian stock… puree until smooth…
3. Spread 1/3 of the sauce, top with 6 tortillas. Spread the beans evenly then add more sauce. Repeat this step twice, and then on the last layer top with cheese
4. Cover with foil and cook the enchiladas for 20 minutes. Remove the foil and then let them cook for another 5 to 10 minutes until the cheese is done how you like it….
Serve with Cilantro or even scallions as a garnish. You can swap out the cheese for a vegan kind if you’d like to make the meal vegan.
I know the whole family will enjoy this one just as much as mine!
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