Black Bean Vegan Enchiladas

Black Bean Vegan Enchiladas

1 tbs canola oil
1 medium size yellow onion finely chopped, approximately 8 oz
2 cloves garlic minced
3 tbs chili powder
2 tsp cumin powder
And so on.

  • First step, Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
  • After that, Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 oz of cheese.
  • Next, Preheat oven to 350 °F.
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