Who doesn't love enchiladas? Well guess what? You don't have to go to a Mexican restaurant to get them, cause you can make 'em at home with this easy recipe. Be sure to check out the details, because there's a secret ingredient! Personally, although we love enchiladas, we don't get them very often because they can be a bit too heavy for us-- either too much cheese (digestion nightmare) or drowning in sauce. These are made with a black bean filling, dairy free cheese, a light homemade sauce, all in cassava flour tortillas (Siete grain free tortillas are our favorite and hold up just the same). Of course you can use regular tortillas or regular cheese if you wish, but this is just the way we feel best!
We love this recipe for a family, if you’re having friends over, or if you wanna have something with a good amount of leftovers (trust, you’ll want the leftovers). This makes 8-10 enchiladas, depending on how much filling you add to each. Again, we use Siete cassava or almond flour tortillas. We adapted this recipe from The Defined Dish cookbook with just a couple modifications and an option for a short cut.
You know we always have to have a veggies with every meal, and for this one we love sautéed peppers, onions, and mushrooms on the side along with some brown rice cooked with coconut milk and finished w lime and cilantro. If you want even more veggies or too lighten this up more, you could do part cauliflower rice, part regular rice.
Oh ️and don’t miss out on the toppings! Our favorite things to top with are guac or avocado, pico, cilantro, and plain coconut yogurt as a dairy free sub for sour cream (we use Culina yogurt cuz she thicc).
You can choose to make the black beans from scratch, which is super delicious and flavorful but just more of a time commitment, or you can sub for 2 cans of black beans and simmer them with the veggies and seasoning to help get them flavorful.
1/2 lb dry black beans (or sub for 2 cans black beans)
tsp ghee or olive oil
1 onion, chopped
1 red bell pepper, chopped
cayenne, salt, pepper, garlic powder
1/2 C dairy free shredded cheese (mozzarella or jack)
1 C pico de gallo
8-10 Siete tortillas
2 Tbsp ghee or vegan butter
1 Tbsp arrowroot starch
1 Tbsp chili powder
1/2 Tbsp cumin and paprika
1/4 tsp oregano and cayenne
3 Tbsp tomato paste
2 C veggie broth
dairy free cheese (for topping before baking)
pico de gallo
avocado slices or guac
plain coconut yogurt (Culina)
1. In a pot, on medium heat with olive oil or ghee, lightly sauté onion and bell pepper for just a few minutes. Then add the dry beans and seasonings, cover them with water and cook stove top at a simmer for 3-4 hours, adding water if needed as the cook.
2. If you are taking the short cut with canned beans, sauté the onion and bell pepper until tender, then add the beans and simmer for 15-20 min.
3. Once the beans are cooked and slightly cooled, add the cheese and pico de gallo (the "secret" ingredient!)
4. Use a hand mixer, blender, or food processor, to blend the bean, pico, cheese mixture until slightly pureed but leaving some texture. You now have your filling.
5. Pre-heat the oven to 325.
5. To make the enchilada sauce, melt ghee in a saucepan over medium heat
6. Add in arrowroot starch and whisk.
7. Whisk in spices then add tomato past and 1.5 C of the broth. Whisk continuously for 5 min, then stir in remaining 1/2 C broth.
8. To make the enchiladas, add a thin layer of sauce to a 9x13 pan.
9. Dunk the tortillas to thinly coat in sauce, fill with the bean mixture, roll, and place face down in the baking dish.
10. Cover the enchiladas with the remaining sauce, top with cheese, and bake for 15 min. Add desired toppings before serving, and enjoy!