These Mexican Yummys are so simple. They are just as tasty as the other ones we made here, so do try them both and let us know which one you like better.
VEGAN Enchiladas
Filling:
8 Tortillas
3 C Fresh Spinach
2-3 T Garlic, minced
1 T lime juice
1 15oz can of black beans, drained & rinsed
1-2 T chili powder
1 t salt
Lightly saute garlic and spinach in the lime juice until just wilted. Add the spinach to the a bowl and combine with black beans. Add chili powder and salt and mix well. Set aside.
Sauce:
2 T flour
1 t unsweetened cocoa
2 T chili powder
1/4-1/2 t cayenne pepper
1 t dried marjoram
2 t garlic powder
2 C vegetable broth
1 C water
1 16oz can of tomato sauce
salt to taste
Combine flour, cocoa, and spices in a saucepan. Add 1/4 C broth and stir well. Slowly add the remaining broth and water. Bring sauce to a boil and then add tomato sauce. Cook until sauce has thickened. Remove from heat and salt to taste.
To Assemble Enchiladas:
Spread sauce in bottom of dish. Add a tortilla and soak with the sauce. Add the spinach/black bean mixture and roll up. Continue until the dish is filled tightly with all enchiladas. Cover with more sauce and top. Bake uncovered at 350F for 30 minutes. Top with vegan cheese if desired, last 5-10 minutes of cooking.
The toothpick was to separate my son's from the rest...weird I know...
They are delicious - with or without cheese!
