What a very different but delightful combination of food. I generally make my cheese and enchiladas sauces ahead of time. I tend to be generous when adding enchilada sauce to the top of the corn tortillas to help them stop becoming flaky.
Ingredients
1 large onion, diced
1 red pepper, diced about 1 cup-- you could substitute roasted red peppers
2 tsp garlic, minced
1 - 19 oz can black beans, drained and rinsed
1/4 tsp red pepper flakes
1/2 cup cilantro, chopped
1 1/2 tsp vegetable stock powder
1/8 tsp black pepper
1/8 tsp turmeric
1 cup crushed pineapple, drained
3/4 tsp chili powder
2-3 10 oz cans enchilada sauce. I used homemade
13 corn tortillas, approximately
1 batch non dairy cheese sauce. Recipe found here: http://barbsplantbasedkitchen.blogspot.ca/2016/04/vegan-oat-cheese-in-grilled-cheese.html
Directions
Saute onion, garlic and red pepper in a few tablespoons of water until soft.
Stir in beans, red pepper flakes, cilantro, vegetable stock powder, black pepper, turmeric, pineapple and chili powder.
To Assemble
Preheat oven to 350 F.
Warm the tortillas in the microwave so that they become pliable.
Take one tortilla and spread some cheese sauce over the entire top. I used about a heaping serving spoon per tortilla.
Next spoon some of the bean mixture down the center of the tortilla.
Now spoon 1-2 Tablespoons of the enchilada sauce over the beans.
Using the cheese as a bond, fold the tortilla together and carefully place in the pan, seam side down. Continue until all of the bean mixture has been used.
Spoon any remaining cheese sauce and enchilada sauce over the filled enchiladas.
Cover with foil and bake 35- 40 minutes.
Enjoy!
