Black Bean Green Chili Enchiladas with Green Chilli Cream Sauce

This recipe is adapted for Jumpstart and uses a mild chlli… The original recipe was done by the Savory Vegan and is called “Black Bean Green Chili Enchiladas with Vegan Jalapeño Cream Sauce”

Ingredients

FOR THE Green Chili Cream Sauce

1/4 red onion roughly chopped

2 cloves garlic roughly chopped

1.5 tsp cumin

salt and pepper to taste

1 Anaheim pepper (or 1 can green chilies) roughly chopped

1 can chickpeas (use high speed blender and add a little lemon, turn this into a paste/mixture so that it mimics cream cheese)

1 Tbsp Nutritional Yeast

1/2 bunch cilantro

1/4 – 1/2 cup water

FOR THE ENCHILADA FILLING

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

¾ c green chili cream sauce recipe above

FOR THE ENCHILADAS

8 corn tortillas
1 cup green enchilada sauce
1/4 c green chili cream sauce recipe
cilantro to taste

Instructions

FOR THE Green Chili CREAM SAUCE:

Place a pan on the stove over medium heat. Add onion, garlic, cumin, salt and pepper. Sauté until onions begins to soften (approx. 5-7 minutes), stirring regularly. Add one can of drained green chilis and the blended garbanzo bean mixture and Nutritional Yeast to the pan and sauté for an additional 1-2 minutes, or until 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.

FOR THE ENCHILADA FILLING:

Place the same pan back on the stove over medium heat. Add onion, garlic, cumin, black beans, green chilies, salt and pepper. Sauté until onions are soft and translucent (approx. 7-10 minutes), stirring regularly. Halfway through cooking the filling, add enchilada sauce to keep mixture from sticking. Once onions are cooked, add 3/4 of the chili cream sauce. Stir to combine. Set filling aside.

FOR THE ENCHILADAS:

Preheat oven to 350 degrees. Wrap tortillas in a damp paper towel and steam in the microwave for 30 seconds.** Cover the bottom of a baking dish with 1/4 cup of enchilada sauce. Fill each tortilla with 1/4 cup of filling and roll up to contain the filling. Place each filled tortilla seam side down in the baking dish. Top with remaining enchilada sauce and place in the oven for 10-20 minutes.*** Remove from the oven and allow enchiladas to cool for 5 minutes. Top with additional cream sauce and cilantro. Serve and enjoy!