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Black Bean and Chick’n Enchiladas

November 19, 2013 by epicureanvegan

Black Bean and Chick'n Enchiladas -- Epicurean VeganSorry it’s been so long since my last post; been a busy bee, I guess. Sometimes, it just feels like a faux meat night and I was craving these enchiladas. They’re a breeze to prepare, but taste like you slaved away in the kitchen. This would also be a good meal to entice those meat-eating friends of yours to come to the table and give veganism a chance.

INGREDIENTS:
1 16-oz pkg. vegan chicken strips, defrosted (Morning Star, Simple Truth, or Gardein brands all make their own version)
1 15-oz can black beans, drained and rinsed
1 14-oz can Rotel (tomatoes with diced green chilies), drained
1 16-oz jar 505 Brand green chile sauce
1 C Tofutti sour cream
4-oz Tofutti cream cheese
1/4 C almond milk
Optional: 1/4 to 1/2 C vegan pepper jack shreds
Optional: salsa, guacamole
7 flour tortillas

Black Bean and Chick'n Enchiladas -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 375. In a large bowl whisk together the sour cream, cream cheese, vegan pepper jack (if using) and milk. Stir in the Rotel, black beans and chick’n strips.

Black Bean and Chick'n Enchiladas -- Epicurean VeganScoop the chick’n mixture evenly into 6-7 flour tortillas and place into a 9×13 baking dish. Cover with the green chili sauce.

Black Bean and Chick'n Enchiladas -- Epicurean VeganCover with foil and bake for 35-40 minutes. (Make sure the foil isn’t touching the tortillas too much, because it will stick to them). Enjoy with some guacamole and salsa!

Black Bean and Chick'n Enchiladas -- Epicurean Vegan

Black Bean and Chick'n Enchiladas
 
Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Sometimes, it just feels like a faux meat night and I was craving these enchiladas. They're a breeze to prepare, but taste like you slaved away in the kitchen. This would also be a good meal to entice those meat-eating friends of yours to come to the table and give veganism a chance.
Author: Epicurean Vegan
Serves: 6
Ingredients
  • 1 16-oz pkg. vegan chicken strips, defrosted (Morning Star, Simple Truth, or Gardein brands all make their own version)
  • 1 15-oz can black beans, drained and rinsed
  • 1 14-oz can Rotel (tomatoes with diced green chilies), drained
  • 1 16-oz jar 505 Brand green chile sauce
  • 1 C Tofutti sour cream
  • 4-oz Tofutti cream cheese
  • ¼ C almond milk
  • Optional: ¼ to ½ C vegan pepper jack shreds
  • Optional: salsa, guacamole
  • 7 flour tortillas
Directions
  1. Preheat oven to 375.
  2. In a large bowl whisk together the sour cream, cream cheese, vegan pepper jack (if using) and milk. Stir in the Rotel, black beans and chick'n strips.
  3. Scoop the chick'n mixture evenly into 6-7 flour tortillas and place into a 9x13 baking dish. Cover with the green chili sauce.
  4. Cover with foil and bake for 35-40 minutes. (Make sure the foil isn't touching the tortillas too much, because it will stick to them).
  5. Enjoy with some guacamole and salsa!
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Filed Under: Dinners Tagged With: black beans, chick'n strips, fast and easy, Green chili, Mexican, Rotel, vegan comfort food, Vegan enchiladas

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Comments

  1. gloria kersh says

    March 24, 2014 at 9:42 am

    I made these last night with a few modifications. They had a really good flavor, normally I serve my sour cream on top instead of putting it inside. I’m giving you credit for this recipe, but I’ going to post with my pics and modifications on my blog. I do hope that is okay.

    • Epicurean Vegan says

      March 24, 2014 at 12:48 pm

      Of course! 🙂

      • gloria kersh says

        March 24, 2014 at 1:48 pm

        Thank you!!!!!

  2. Julie says

    August 19, 2014 at 5:04 pm

    Where were you able to find the 505 Brand green chile sauce?

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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