Vegan Black Bean Enchiladas with Herby Tahini Cashew Sauce

As always I’ve got a bit of a back log of recipes to write up. And I’m in the process of doing that but typically I got excited by another recipe (this one) and wanted to post this first!

I think you’ll like this one! Deliciously comforting vegan enchiladas with black beans and my sercret incredient – herby tahini cashew sauce which makes everything creamy, gooey and delicious.

So stage one, make a really good black bean chilli. This is absolutely delicious on its own so you’re getting two recipe options here 😉.
Next whip up some dreamy herby tahini cashew sauce and then you’re ready to go with layering up your enchiladas to be baked – 30 minutes later, Viola! Top with some fresh tomatoes, creamy avocado and coriander. So delicious!

I'd love to know if you made this recipe.

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Info

 

  4-6 servings
  1 hr preparation time
  30 minutes cook time

Ingredients

For the filling;

  • 2 onions chopped roughly
  • 4 cloves garlic sliced
  • 1/2 tsp chipotle chilli flakes or red chilli flakes
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 6 large ripe tomatoes roughly chopped
  • 2 tbsp tomato purée
  • 1 cup water
  • 1 courgette sliced finely
  • 2 red peppers sliced length ways
  • 4 large mushrooms sliced
  • 1 can black beans
  • 1 tsp sea Salt
  • Black Pepper

For the green cashew tahini sauce; 

  • 1 cup soaked cashews
  • 1/2 cup water plus 2 tbsp
  • juice 1 lime
  • 2 tbsp tahini
  • Handful coriander stalks
  • Handful mint
  •  1/2 tsp garlic powder
  • Big pinch sea salt
  •  Twist black pepper

Top with;

  • Cherry tomatoes sliced
  • Coriander leaves
  • 1/2 avocado sliced
  • Lime juice
  • 1 tbsp olive oil

Directions

To make filling;

  1. Firstly char-grill the peppers on a griddle pan (high heat) for aprox 15 minutes turning frequently until nice and charred on both sides. Set aside and when they are cool chop roughly.
  2. Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more.
  3. Add the spices, tomatoes, veg, tomato purée, water and beans to the pan and cook on a low heat for 25 minutes (covered).
  4. Add the salt, black pepper and chilli flakes to the pan and simmer for a further 5 minutes

To make the enchiladas;

  1. In a large roasting dish (I used a 25cm) – Layer a little of the tomato veg filing then dollop some of the tomato filling (not too wet) to the side of a tortilla then some cashew sauce and roll up and place into the tray on top on the tomato mix. Repeat with the next three.
  2. Pour the remaining sauce over the top of the wraps to cover. Then either dollop or layer the remaining cashew sauce over the top.
  3. Cover with foil and bake for 25- 30 minutes on Gas mark 4/350 degrees.
    Remove from the oven, allow to cool a little.
  4. Mix the salad ingredients in a bowl then then top the enchiladas.

2 Comments

  1. Silvia on May 30, 2018 at 5:59 pm

    Oh this is amazing! You are reading my mind I really needed some beans enchiladas in my life 🙂 and your looks absolutely delicious.As your food looks per usual! Love, Silvia

    • Niki on June 2, 2018 at 5:26 am

      Hey Silvia!
      Thank you so much, these are pure healthy comfort food.
      Lots of love, Niki xx

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