Black Bean Enchiladas

These Black Bean Enchiladas make the ultimate hearty, flavorful and comforting meal. Filled with nutritious beans, a delicious red sauce and topped with our cheezy Cutting Board Collection shreds, this is truly comfort food that loves you back.

Ingredients

2 cups Daiya Pepperjack Cutting Board Shreds
2 cup enchilada sauce, store bought or the recipe in notes below
2 tbsp extra virgin olive oil
5 cups baby spinach
1 can black beans, drained and rinsed
1 red onion, chopped
1 red bell pepper, chopped
1 tsp cumin
1/4 tsp cinnamon
salt and pepper to taste
8 gluten-free tortillas
handful chopped fresh cilantro, for garnish

Instructions

Preheat oven to 400 degrees Fahrenheit

In a medium sauce pan sauté the onion with half of the oilive oil until tender and translucent and then add the bell peppers, cook until soft.

Add the cumin cinnamon and spinach and cook until the spinach is wilted.

Transfer the contents of the sauce pan to a medium mixing bowl. Add the drained beans, ¼ cup of the cheeze and a drizzle of enchilada sauce and combine.

Pour ¼ cup enchilada sauce into a baking tray that has been greased with the remaining olive oil.

Assemble your enchiladas with approximately 1\2 cup of your mixture per tortilla.

Drizzle the remaining sauce over your enchiladas and top with the rest of your cheeze.

Bake uncovered for 20 minutes. Garnish with cilantro and enjoy!

Enchilada Sauce

1 tbsp olive oil
4 cloves of garlic
1 onion
2 tomatoes
1/8 tsp cayenne powder
2 tsp oregano
2 tsp cumin
1 cup homemade or store-bought tomato sauce
¾ cup vegetable broth

Enchilada Sauce Directions

Sauté the garlic in a frying pan with olive oil
Add the tomatoes (both sauce and chopped fresh tomatoes
Add the spices and cook for another 5-7 minutes
Pour in the vegetable broth and simmer the mixture for 15 minutes and add more spice to taste preference
Remove from heat and after it has cooled for 15 minutes you’re ready to make your enchiladas!

Tips for cooking with Daiya

30 min

Total Time

10 min

Prep Time

20 min

Cook Time

Servings