West Coast Enchiladas
2 (15 ounce) cans refried black beans
3 ripe avocadoes, mashed
2 ripe tomatoes, diced
1 bunch cilantro, chopped
4 cloves garlic, minced
1 red or yellow bell pepper, diced
2 cups enchilada sauce or 1 1/2 cups salsa + 1/2 cup water, divided
12 yellow corn tortillas
1/2 cup cashews, chopped
1 1/2 cups shredded vegan cheddar cheese
1. Preheat oven to 400 degrees Fahrenheit. Heat black beans slightly on stove, it makes them easier to work with.
2. Mash avocadoes in medium bowl, add tomatoes, garlic, cilantro, and bell pepper. Heat 1 cup enchilada sauce (or 1/2 the salsa/water mixture) in a saucepan. Soak each tortilla just until soft.
3. Layer each tortilla with 2 tablespoons each of beans and avocado mixture. Sprinkle with cashews and vegan cheese. Assemble enchiladas into 2 (9x11") baking dishes (each will hold 6 enchiladas).
4. Pour remaining sauce over top and sprinkle with extra vegan cheese if you like. Bake for about 20 minutes, or until tops are slightly browned.
Enjoy! These are great for a dinner party and awesome as leftovers the next day! These are also great if you like to add extra chopped cashews on top during baking. Yum!
SO HOW'D IT GO?
This is a very versatile recipe. Any of your fav veggies work. I only used 2 avocados and thought it was too much. Love the idea of refried means though! My kids ate it up and they don't even like avocado. I used spinach, mushrooms, and did not add tomatoes or bell peppers (kids don't like). I layered it in a dish instead of rolling into enchiladas. So easy for weeknight. Next time I'll use one can of refried and one can of regular beans. Tastes better the next day!!!! Had it for breakfast :)
One word. Amazing
:)>>> I just made these last week-end and they are amazing!!! Love these soooo much! My family loves them, too. I used more cheese than it called for. I will definitely make these again and again. Thanks!
These were yummy! We left out the cashews and we used Dragonfly's Uncheese mix and even our non-veg friends loved them and wanted the recipe. They were nice and crunchy!!!
I used Wholefood Homemade Gacomola in substitude of the pepper and tomatos and stuffs...
And it was A.W.E.S.O.M.E! ;)b
Loved these! I made a lot but ended up eating it all in two days. I have pictures, but my computer isn't letting me upload. WIll be uploading soon! Thanks for the recipe!
Well, being a native Texan, I guess I made these Texan Enchiladas. I ended up using whole wheat organic tortillas (they are quite large and you can roll up a lot of stuffing), added mushrooms, green & red peppers, jalapanos, & spinach. I also had enough stuffing to make another batch with same mix but with chicken added for my husband. This recipe was awesome. I usually eat Vegan but this time I added some cheese to stop the husband complaints. My dogs even liked all the mess I made that dropped on the floor.
Yummmmmmm is all I have to say.
L
The ingredients don't sound like much, but boy, these were good.
Thanks!
i made this for my family (in which i am the only vegetarian) and everyone absolutely loved it!!! i did omit the cilantro and only used cashews in the filling rather than topping the dish with them as well, but these turned out amazing. also had extra avocado and black bean filling, but used the leftovers as dips for the tortilla chips i served on the side.
EXCELLENT.
This one was really good, but I did make a few changes. I used white cheese (mojack i think) instead of cheddar, I forgot the cilantro, used 6 more tortillas, left out the nuts (yuck), and I used regular refried beans and not the black refried beans. Also, I am lazy so instead of making actual enchiladas, I did a layer thing with it, which work out beautifully for all the extra stuffing. Basically, I just did a layer of tortillas, all the beans, tortillas, all the avocado mix, tortillas, and then cheese and the rest of the sauce. AMAZING stuff!! I think next time I'll try adding some chicken starter by MorningStar to the avocado layer.
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