These Black Bean Green Chili Vegan Enchiladas with Jalapeño Cream Sauce are the answer to creamy enchiladas without using vegan cheese.
Recipe by: thissavoryvegan.com
INGREDIENTS
FOR THE JALAPEÑO CREAM SAUCE
1 tbsp olive oil
1/4 red onion roughly chopped
2 cloves garlic roughly chopped
1.5 tsp cumin
salt and pepper to taste
1 jalapeño roughly chopped
8 oz vegan cream cheese*
1/2 bunch cilantro
1/4 – 1/2 cup water
FOR THE ENCHILADA FILLING
1 tbsp olive oil
1/4 red onion diced
1 clove garlic diced
1.5 tsp cumin
1 can black beans drained and rinsed
4 oz can diced green chiles
1/2 cup green enchilada sauce
salt and pepper to taste
3/4 jalapeño cream sauce recipe
FOR THE ENCHILADAS
8 corn tortillas
1 cup green enchilada sauce
1/4 jalapeño cream sauce recipe
cilantro to taste
INSTRUCTIONS
- FOR THE JALAPEÑO CREAM SAUCE: Place a pan on the stove over medium heat. Add olive oil, onion, garlic, cumin, salt and pepper. Saute until onions begins to soften (approx. 5-7 minutes), stirring regularly. Add jalapeño and cream cheese to the pan and saute for an additional 1-2 minutes, or until cream cheese is softened and everything is combined. Add the contents of the pan to a blender with cilantro and 1/4 cup of water. Pulse until combined. Add additional water if needed and taste to adjust seasoning. Pour into a bowl and place in the fridge until ready to use. READ MORE
