Quick Bean Enchiladas

Sometimes I prefer a enchilada covered in bubbling hot red sauce and other times I don’t want to wait for a batch of enchiladas to bake and make a quick enchilada that doesn’t require oven time.
Sometimes I prefer a enchilada covered in bubbling hot red sauce and other times I don’t want to wait for a batch of enchiladas to bake and make a quick enchilada that doesn’t require oven time.

Quick Bean Enchiladas

Serves 4

Ingredients:

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• 2 tablespoons olive oil

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• 1 onion, diced

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• 1 red bell pepper, seeded, diced

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• 1 (15-ounce) can refried black beans

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• 1/2 teaspoon chile powder or more to taste

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• 1 (15-ounce) can kidney or pinto beans, rinsed, drained

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• 1 (4-ounce) can diced green chilies

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• 3 tablespoons minced fresh cilantro plus whole leaves for garnish

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• 4 large whole grain flour tortillas, warmed

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• 3/4 cup red enchilada sauce, warmed

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• 1/2 cup vegan shredded cheese

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• 1 cup salsa fresca

Directions:

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1. Heat oil in a large skillet over medium high heat. Add onion and bell pepper and cook, stirring often, until softened and lightly browned.

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2. Stir in black beans and chile powder. Cook, stirring often, to combine onion mixture with beans. If beans are thick, add a bit of water to thin consistency for easier blending.

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3. Stir in beans, chilies, and cilantro and cook, stirring often, for a few minutes or until heated through.

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4. Fill tortillas with bean filling and set on a plate, seam-side down.

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5. Quickly spoon enchilada sauce over filled tortillas and top with cheese and salsa.

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6. Garnish with fresh cilantro leaves and serve immediately.

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