Vegan Cheezy Black Bean Enchiladas
Last night we had our great friend, Jeremy (who is vegan), over for dinner, which was long overdue. We always have such amazing conversations about reality, feminism, racism, capitalism, etc. I made some cheezy enchiladas that were inspired from this recipe on VegWeb. They were really good and satisfying. Everyone had seconds, so that is a good indicator! I also made a nice organic salad, with purple cabbage, tomatoes, green onions, and cucumbers. The Goddess dressing wasn’t homemade obviously, but my mom gave us two 1-liter bottles of the stuff, so we have to eat it up.
While we ate, we watched an amazing documentary on the revolt in Attica in the 70’s. I highly recommend this to anyone who wants to witness the injustices that go on in this country & are then quickly swept under the rug, never to be talked about or taught in schools. It’s actually quite sickening, but inspiring when you realize that there are people that care & who choose not to forget. The film is called The Ghosts of Attica. Please watch it and keep people you know informed & aware.
On to the food. The recipe is really flexible; I can’t wait to try other combinations of beans and veggies. Here is how I made the ‘ladas, with my own homemade sauce. It tastes so much better than the tinned kind, that always seems bitter & metallic. If you have a good brand of pre-made sauce that you’ve found, just sub. it in. The original recipe called for two small cans of enchilada sauce, so proceed accordingly.
Cheezy Black Bean Enchiladas
1/4 cup oil
1/4 cup flour
2 teaspoons chili powder
2 teaspoons cumin
1 15-oz. can tomato sauce
salt to taste
Over medium heat, whisk together the oil and flour until fragrant. Add the spices, whisk, then stir in the tomato sauce & then a can-full of water. Whisk occasionally until sauce thickens up and bubbles away. Season with salt until perfect. Set aside.
1/4 cup margarine
1/2 cup flour
2 cups water
1 teaspoon mustard
salt to taste
1/2 cup nutritional yeast
In a large saucepan, melt the margarine over medium heat. Whisk in the flour; it will be thick, but try to cook it a couple minutes (so the sauce won’t taste flour-y). Stir in the water, whisking until smooth. Keep whisking every so often, until sauce thickens up. Add the mustard, yeast, and salt to taste. The original recipe called for 1 teaspoon of salt, but I had to add more. The sauce will be super thick. Once everything is smooth and thick, set 1/2 cup of it aside. To the big pot of it, add:
3 cans black beans, drained (I think they’re around 15-oz. each)
1 bunch of green onions, chopped
1 can black olives, chopped
1 small can green chiles (I used 7-oz.)
1/2 cup salsa (Herdez is so delicious/authentic)
1/4 cup chopped cilantro
10 large whole wheat tortillas
Preheat oven to 350*F. Plan on using 2-3 casserole pans, depending on size. I used 3 because they are smaller Pyrex ones. Plop a little enchilada sauce in the bottom of one pan, so they enchiladas won’t stick. Place 1/2 cup of filling in each tortilla before rolling them up. Place them, seam side down, in the sauced pan. Repeat, using as many pans as necessary. Evenly distribute the remaining enchilada sauce over the tops of the ‘ladas. Take the remaining cheeze sauce (add more water if necessary) and sort of splat it over the tops of all of them. It will add a yummy cheezy flavor to the finished product. Bake the pans, uncovered, for 30-45 minutes, until bubbling hot and you can’t handle the lovely smell any longer! Serve with extra cilantro, vegan sour creme, whatever. Share with the people you love!