Mihc's Black Bean Enchilada Bake |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Healthy and tasty, with a spicy *zing.* *NOTE*: This recipe includes canned black beans in salt. If you use low salt, beans, add 1 tsp salt to the recipe. Ingredients:
4 ounces tomato sauce |
4 ounces tomato juice |
1/2 cup water |
1/8 teaspoon ground cumin |
3 tablespoons salsa |
1 1/2 teaspoons chili powder |
12 ounces soy crumbles |
1 teaspoon dry onion soup mix |
1/2 cup low-salt canned black beans, drained |
1/4 cup finely chopped onion |
2 tablespoons chopped fresh cilantro |
6 corn tortillas |
1 1/4 cups water |
1/4 cup raw cashews |
1 tablespoon red star nutritional yeast flakes |
1 cup cooked brown rice, frozen |
1/4 teaspoon garlic powder |
1 teaspoon onion powder |
1 1/2 teaspoons fresh lemon juice |
Directions:
1. Stir tomato sauce, tomato juice, water, cumin, salsa, chili powder and soy crumbles together in a saucepan. Gently heat ingredients together for 5 minutes.
2. Heat oven to 350 degrees.
3. 'Cheesy' sauce: process water, cashews, nutritional yeast flakes, brown rice, salt (if using), garlic powder, onion powder, and lemon juice in a blender or food processor until smooth (2-3 mins).
4. Add onion soup mix, black beans, onion, 1/4 cup cheesy sauce, and cilantro to saucepan and mix thoroughly.
5. Soften corn tortillas in microwave (30-60 secs, times vary with your microwave).
6. Place tortilla's in 8 square baking dish. Fold in half like a taco.
7. Place 1/6 of mixture into each corn tortilla.
8. Pour rest of 'cheesy' sauce over tortillas.
9. Bake for 15 minutes.
10. Serving suggestion:shredded lettuce, avocado chunks, red onion & salsa.
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