By popular demand…
I made these one time, and my family requests it every. single. week.
They are low inflammatory for my family, organic, gluten free, plant-based, and so freaking delicious. You won’t miss the meat, and they have plenty of protein!
One thing I can’t stand is when bloggers type an entire life story about how this particular recipe came to be and how it has changed their life – bottom line, these are fast, easy, can be made in advance, and they are freaking DELISH.
- corn tortillas (as many as will fit in your casserole dish
- 1 BPA free can of organic black beans
- 1 cup cherry tomatos (diced) you can also use a drained can of organic tomatoes
- 1 small bag frozen organic sweet corn
- 2 tbsp of diced jalapenos (more or less to taste)
- 1/2 chopped yellow onion
- 1 tsp paprika
- 1 tsp cumin
- salt, pepper to taste
- Daiya Vegan Cheese (you can also make your own cheese sauce)
Enchilada Sauce ingredients:
- 1 tbsp avocado oil
- 1 tbsp gluten-free flour (or gf cornstarch)
- 16 oz organic crushed tomatos (I prefer Fire Roasted organic from Muir Glen)
- spice mix: 2 tsp chili powder, 2 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, pinch cayenne pepper (to taste)
- sea salt and pepper to taste
- Preheat oven to 400 degrees.
- Use any size casserole dish you like, I use 9×13″
- Mix the black beans, jalapenos, onion, and diced tomatoes in a bowl, add spices and stir until mixed well.
- Place one spoonfull in each corn tortilla, roll them and place them seam side down in the casserole pan. Fill the whole pan! Set aside.
- On the stove… heat 1 tbsp avocado oil, stir in the GF flour (making a roux) – if you do this in the wrong order – no worries – I mess it up all the time, just keep going!
- Add the 16 oz organic crushed tomatos (I prefer Fire Roasted organic from Muir Glen)
- Add your spice mix.
- Simmer for 8 minutes.
- Pour enchilada sauce over the top of your rolled tortillas in the casserole dish.
- Sprinkle vegan cheese on top, and cover with foil or lid.
- Bake for 11 min, then remove lid/foil and leave in until the cheese is melted (about 5-8 more minutes).
*Note: If you want to make these in advance – keep the made tortillas and the sauce in seperate containers in the fridge, then combine and cook within 4-5 days.
Enjoy! Make sure when you make these to share and tag me @audrey_Christie on Instagram.
Other Resources for you:
Complimentary Case Review: https://audreychristie.com/work-with-audrey
Join the Wellness Circle: https://facebook.com/groups/AudreyChristie