Black Bean + Vegetable Enchiladas


These are probably one of my favorite savory meals, and my husband would agree to this! It's a great meal where you can change up the flavors, and what you fill the enchiladas with. You can make this non-vegetarian and add your favorite meat as well.


Black Bean + Vegetable Enchiladas:

* Tortilla of choice ⁣

* 1 can of black beans ⁣

* 1 bag of cauliflower rice ⁣

* 1 c of shredded raw cheese ⁣

* 1 red onion ⁣

* A handful of cilantro ⁣

* 1 tsp of cinnamon ⁣

* 1 tbsp of cumin ⁣

* A generous amount of salt⁣ ⁣


Enchilada Sauce:

* 2 c of veggie broth ⁣

* 2 tbsp of tomato paste ⁣

* 5 tbsp of @sietefoods hot sauce⁣

* 3 tbsp of cassava flour ⁣

* 1 tsp of apple cider vinegar ⁣

* 3 tbsp of olive oil⁣

* Seasoning: chili powder, salt, oregano, cinnamon, garlic powder, and pepper ⁣ ⁣ What to do:


(For the enchilada) preheat a pan with a generous amount of olive oil. Add your cauliflower rice and diced onions. (Or any veggie of choice really. I can see butternut squash or sweet potato being a good addition) Sauté the veggies for a good 10 minutes and then add your spices. Sauté it for another 2-3 minutes. Drain the black beans. Then in a bowl add the black beans, sautéed veggies, shredded cheese, cilantro, and 3 tbsp of enchilada sauce. Give it a good mix, and place the bean and veggie mix in the tortilla. Fold over and repeat. Then pour the enchilada sauce, more shredded cheese, and cilantro on top. Bake on 375 for 25 minutes or till it’s bubbly. ⁣


(For the sauce) place all the dry ingredients in a bowl and give it a good mix. Get another pan out, and sauté it with olive oil. Add all the ingredients to the pan and let it simmer for a good 5-8 minutes. It will thicken the longer it heats up! Stir frequently.

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