Avocado and Pinto Bean Enchiladas

These are probably some of the tastiest enchiladas I’ve had. The original recipe is from eat, drink & be vegan. I made a couple of minor changes because I couldn’t find one of the ingredients, added some green chilies, but also made a bigger batch (inadvertently). Her recipe yielded 10-12 enchiladas, but I ended up with 17—if my pan was bigger, I would have got 18. I’m glad that I bought extra enchilada sauce because of this. I’m not sure if I just didn’t fill the tortillas up enough, but I definitely had lots of filling left over after the first dozen tortillas. In any case, they were delicious. I was really intrigued with the 1/2 cup of cashew pieces the recipe requires and I have to tell you, they’re fabulous—they add just a little crunch. I highly recommend using them. Below is how I made these, but click on the above link for the original recipe.

INGREDIENTS:
16-18 corn tortillas
1 Tbs olive oil
2 tsp garlic, minced
1 C onion, thinly sliced
1 tsp Ancho chili powder
1/2 tsp cumin
1/4 tsp allspice
1/4 tsp salt
1/8 tsp black pepper
2-1/2 C mushrooms, sliced
1 can pinto beans, drained
1/2 C cashews, chopped
2 Tbs lime juice
2 avocados, peeled and pitted
1-1/4 tsp salt
2 19 oz cans enchilada sauce
1 small can diced green chilies, mild or hot
Optional ingredients: Daiya cheese, cilantro, and vegan sour cream

DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the olive oil and garlic. Add the onions, chili powder, cumin, allspice, the 1/4 tsp of salt, and the pepper. Saute for about 3 minutes.

Add the mushrooms, beans, and cashews and cook another 5-7 minutes. Remove from heat and let cool a few minutes.

Meanwhile, mash the avocado with the 1-1/4 tsp of salt in a bowl, or use the food processor. The avocados I had weren’t completely ripe so I used the food processor. I probably got them a little too mashed, but it turned out just fine.

Stir in half a can of one of the enchilada sauces and the green chilies, into the avocado mixture.

Blend the avocado mixture with the onion/mushroom mixture. At this point, I heated some water in my steam pot to steam the tortilla shells. Place a tortilla one at a time in the pot–it’ll only take about 15-20 seconds per side to steam the tortilla. Pour the rest of the enchilada sauce from the first can on the bottom of a 15″ baking dish (you can also use some from the other can. I also started out with a 9×13 and realized it wasn’t going to be big enough, so I added an 8×8″ baking dish). Fill each tortilla with about 4-5 tablespoons of filling, roll up, and place fold-side down in the pan. Repeat. Pour the remaining sauce on top.

Cover and bake 16-18 minutes. Remove the foil and top with cheese (if using) and bake another 10-12 minutes.

Top with cilantro and sour cream. Enjoy!

Avocado and Pinto Bean Enchiladas

 

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These are probably some of the tastiest enchiladas I've had. The original recipe is from eat, drink & be vegan. I made a couple of minor changes because I couldn't find one of the ingredients, added some green chilies, but also made a bigger batch (inadvertently). Her recipe yielded 10-12 enchiladas, but I ended up with 17---if my pan was bigger, I would have got 18. I'm glad that I bought extra enchilada sauce because of this. I'm not sure if I just didn't fill the tortillas up enough, but I definitely had lots of filling left over after the first dozen tortillas. In any case, they were delicious. I was really intrigued with the ½ cup of cashew pieces the recipe requires and I have to tell you, they're fabulous---they add just a little crunch. I highly recommend using them. Below is how I made these, but click on the above link for the original recipe.

Author: Epicurean Vegan

Ingredients

• 16-18 corn tortillas
• 1 Tbs olive oil
• 2 tsp garlic, minced
• 1 C onion, thinly sliced
• 1 tsp Ancho chili powder
• ½ tsp cumin
• ¼ tsp allspice
• ¼ tsp salt
• ⅛ tsp black pepper
• 2-1/2 C mushrooms, sliced
• 1 can pinto beans, drained
• ½ C cashews, chopped
• 2 Tbs lime juice
• 2 avocados, peeled and pitted
• 1-1/4 tsp salt
• 2 19 oz cans enchilada sauce
• 1 small can diced green chilies, mild or hot
• Optional ingredients: Daiya cheese, cilantro, and vegan sour cream
• Top with cilantro and sour cream. Enjoy!

Directions

1. Preheat oven to 400. In a large skillet, heat the olive oil and garlic. Add the onions, chili powder, cumin, allspice, the ¼ tsp of salt, and the pepper. Saute for about 3 minutes.
2. Add the mushrooms, beans, and cashews and cook another 5-7 minutes. Remove from heat and let cool a few minutes.
3. Meanwhile, mash the avocado with the 1-1/4 tsp of salt in a bowl, or use the food processor. The avocados I had weren't completely ripe so I used the food processor. I probably got them a little too mashed, but it turned out just fine.
4. Stir in half a can of one of the enchilada sauces and the green chilies, into the avocado mixture.
5. Blend the avocado mixture with the onion/mushroom mixture. At this point, I heated some water in my steam pot to steam the tortilla shells. Place a tortilla one at a time in the pot--it'll only take about 15-20 seconds per side to steam the tortilla. Pour the rest of the enchilada sauce from the first can on the bottom of a 15" baking dish (you can also use some from the other can. I also started out with a 9x13 and realized it wasn't going to be big enough, so I added an 8x8" baking dish). Fill each tortilla with about 4-5 tablespoons of filling, roll up, and place fold-side down in the pan. Repeat. Pour the remaining sauce on top.
6. Cover and bake 16-18 minutes. Remove the foil and top with cheese (if using) and bake another 10-12 minutes.

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