Ok, there were about three things my mom cooked really well, consistently. They were always a hit at potlucks. These vegan enchiladas are an adaptation of that once “chicken” meal. It is not from scratch, she was a divorced working mother of two. So the meal is simple, quick and easy to make. By all means feel free to make it better with fresh beans, fire roasted chilies etc. In a pinch, for a potluck tomorrow, try this:
1 4 oz. can diced green chilies
1 28 oz. can Enchilada sauce ( I like La Victoria, Mild)
1 15 oz. can black beans, drained.
2 teaspoons ground cumin
2 teaspoons dried oregano leaves (or fresh)
10-12 fresh corn tortillas (corn, lime, salt should be the only ingredients!)
1-2 Tablespoons olive or canola oil
1 medium onion
1-2 cloves garlic
1 small bunch of cilantro (or parsley), chopped fine to garnish the top after baking.
Preheat the oven to 375 degrees F. In a food processor or blender pulse chop the onion and garlic. Transfer to a medium to large pan and saute with oil. Remove from heat, add the herbs, drained beans and diced chilies. Using tongs to flip gently, heat the tortillas to soften them over a gas stove flame, or in a dry saute pan if using electric heat. When the tortillas can be bent without breaking, fill them with a few large spoonfuls of the bean mixture, roll the tortilla up and place in a lightly oiled large baking pan. Continue until all the tortillas are filled, or the pan is full of neatly rolled enchiladas. Cover with sauce and foil. Bake covered for 20-30 minutes. Garnish with fresh cilantro or parsley and serve.