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Clean Eating Black Bean Enchiladas
A deliciously dairy-free and plant-based option for your next Mexican food craving!
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Casserole, Main Course
Cuisine:
American, Mexican
Servings:
12
enchiladas
Calories:
129
kcal
Author:
Tiffany McCauley
Ingredients
12
standard
corn tortillas
(read ingredients!)
4
cups
cooked black beans
(canned is fine)
1
cup
chopped red onions
2
tbsp.
oil
½
cup
vegetable broth
(plus more if needed)
1
tsp.
salt
(if using home cooked beans. Otherwise, omit)
3
cups
enchilada sauce
(see link above)
US Customary
-
Metric
Instructions
In a large skillet, saute the onions in the oil until translucent.
Add in black beans and salt (if using) and warm everything through.
Using a potato masher, start mashing the beans as they cook.
When the pan dries out a bit from the oil, add in the veggie broth and continue mashing.
You want a mashed bean filling that still has a few whole beans or larger bean chunks. This mixture should NOT be completely smooth.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
enchilada
|
Calories:
129
kcal
|
Carbohydrates:
20
g
|
Protein:
6
g
|
Fat:
2
g
|
Sodium:
720
mg
|
Potassium:
223
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
420
IU
|
Vitamin C:
2.1
mg
|
Calcium:
19
mg
|
Iron:
1.6
mg