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Vegan Enchilada Suizas Recipe

Name: Vegan Enchilada Suizas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 6 Small Tomatillos(peeled), halved; 1/4 C. Onion, chopped; 1/2 a Poblano pepper, seeds removed; 1 Serrano pepper, seeds removed; 3 Cloves Garlic; 1/4 C. Cilantro; Juice of 1 lime; 1/3 C. Coconut milk, full fat; Salt and Pepper to taste; 6 Tortillas; 1 1/2 Cans. Black beans(about 22oz.), drained; 3/4 C. Vegan cheese, shredded; 1/2 tsp. Salt; 1/4 tsp. Black pepper; More vegan cheese for topping(optional); More cilantro for topping(optional)

Rabbit and Wolves

Black bean and vegan cheese filled enchiladas topped with a creamy tomatillo sauce and more vegan cheese(of course)!

Ingredients

6 Small Tomatillos(peeled), halved

1/4 C. Onion, chopped

1/2 a Poblano pepper, seeds removed

1 Serrano pepper, seeds removed

3 Cloves Garlic

1/4 C. Cilantro

Juice of 1 lime

1/3 C. Coconut milk, full fat

Salt and Pepper to taste

6 Tortillas

1 1/2 Cans. Black beans(about 22oz.), drained

3/4 C. Vegan cheese, shredded

1/2 tsp. Salt

1/4 tsp. Black pepper

More vegan cheese for topping(optional)

More cilantro for topping(optional)

Method

Make the sauce. Add all of the ingredients to a blender except the coconut cream and salt and pepper.

Blend on high for a minute or so until pretty smooth but still has a little texture. Scraping down the sides of the blender as needed. Add a pinch of salt and pepper. Blend. Once the sauce is smooth, pour into a small sauce pan.

Heat the sauce on medium high until it comes to a simmer, stirring frequently. Reduce heat to low. Now add the coconut milk. Stir to combine. Simmer for about 5 minutes until the sauce has thickened slightly. Taste and adjust seasoning. Remove from heat.

Preheat the oven to 375 degrees.

Now make the filling. In a medium sized mixing bowl, smash the black beans with a fork or potato masher. Leaving a little texture. Season with salt and pepper. Stir. Then stir in the vegan cheese.

Now divide the filling evenly between 6 tortillas, placing the filling in the center, and rolling the tortilla up. Place each enchilada seam side down into a prepared baking dish. Placing each right up against the previous one.

Now pour the sauce over the enchiladas, sprinkle with more vegan cheese and bake at 375 degrees for about 10-12 minutes or until the cheese has melted(as much as it can) and the tortillas are browned a bit and piping hot!

Serve immediately with cilantro, vegan sour cream or hot sauce!

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