BLACK BEAN RECIPES VEGAN RECIPES

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large skillet over medium-high heat. Add the chili powder, cumin, garlic, onion, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the tomato paste and cook, stirring to combine, until the tomato paste is a deep brick red, 3 to 4 minutes. Add the diced tomatoes and chipotle with the adobo sauce and cook, stirring occasionally and mashing the tomatoes with a wooden spoon, until the sauce is thickened and reduced by a quarter, about 6 minutes. Add the beans, corn, 1/2 teaspoon salt and a few grinds of pepper and cook just until the beans and corn are warmed through, 3 to 4 minutes.
• Microwave the tortillas so they are just warmed and more pliable, about 30 seconds. Spread 1/2 cup of the enchilada sauce on the bottom of a 13-by-9-inch baking dish. Pour the remaining enchilada sauce into a large shallow bowl or pie dish.
• Dip each tortilla into the bowl of enchilada sauce to lightly coat. Place 1 slice of Cheddar inside each tortilla and fill with 2 heaping tablespoons of the black bean mixture. Fold the tortillas over the filling and transfer to the baking dish. Pour the remaining enchilada sauce over top of the tortillas and lay the remaining 6 cheese slices on top down the middle.
• Bake until the cheese has melted and is turning brown in spots and the edges of the tortillas start to crisp, 15 to 20 minutes. Garnish with cilantro, avocado, radishes and hot sauce.

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large skillet over medium-high heat. Add the chili powder, cumin, garlic, onion, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the tomato paste and cook, stirring to combine, until the tomato paste is a deep brick red, 3 to 4 minutes. Add the diced tomatoes and chipotle with the adobo sauce and cook, stirring occasionally and mashing the tomatoes with a wooden spoon, until the sauce is thickened and reduced by a quarter, about 6 minutes. Add the beans, corn, 1/2 teaspoon salt and a few grinds of pepper and cook just until the beans and corn are warmed through, 3 to 4 minutes.
• Microwave the tortillas so they are just warmed and more pliable, about 30 seconds. Spread 1/2 cup of the enchilada sauce on the bottom of a 13-by-9-inch baking dish. Pour the remaining enchilada sauce into a large shallow bowl or pie dish.
• Dip each tortilla into the bowl of enchilada sauce to lightly coat. Place 1 slice of Cheddar inside each tortilla and fill with 2 heaping tablespoons of the black bean mixture. Fold the tortillas over the filling and transfer to the baking dish. Pour the remaining enchilada sauce over top of the tortillas and lay the remaining 6 cheese slices on top down the middle.
• Bake until the cheese has melted and is turning brown in spots and the edges of the tortillas start to crisp, 15 to 20 minutes. Garnish with cilantro, avocado, radishes and hot sauce.