Black bean enchiladas

This is a good and easy dish for beginning vegetarians.


  • 2 tbsp olive oil
  • 1 medium onion peeled & chopped
  • 2 large cloves garlic minced
  • 2 cans 15 oz black beans drained & rinsed
  • 1 medium tomato or 2 plum tomatoes diced
  • 1 (4oz.) can green chilies undrained
  • 1 tbsp chili powder to taste
  • 1 tsp ground cumin
  • 2 tbsp soy sauce
  • pepper to taste
  • 4 corn tortillas (7 inch diameter)
  • 1 cup enchilada sauce
  • 4 oz non-dairy cheddar cheese (or soy cheese)
  • non-dairy yogurt
  • 4 oz can pitted black olives, sliced
  • 3 whole scallions tinly sliced

Preheat oven at 375F. Lightly spray a 9x13 inch baking pan and set aside.

Heat oil in a large saucepan at medium heat. Add garlic and onion and cook until translucent for about 5 minutes.

Add beans, tomatoes, chili with juice, chili powder and soy sauce. Bring to boil. Stir frequently. Lower heat, cover and simmer for 10 minutes. Uncover and simmer for about 5 more minutes until the liquid reduces and the mixture is firm. Season with pepper.

Fill a medium bowl with warm water and dip tortillas to soften and drain them. Place a tortilla in the baking dish, scoop two heaping tablespoon of the filling in the center and roll.

Push the tortilla to the very far end of the dish. continue dipping, draining, filling and rolling placing the enchiladas in a single layer.

Spoon sauce over rolls and sprinkle cheddar cheese on top. Cover with foil and cook for about 20 minutes. 

Garnish with yogurt, black olives, and scallions.

Serves: 4


Black bean enchiladas