Easy Black Bean Corn Enchiladas

 

I was inspired to make this dish for my friend Wendy who is on a low salt diet and whose husband is on a low carb one.  I like adapting recipes I have had before by either making the ingredients shorter or simpler.  This has less ingredients than the previous ones I have prepared before (here and here).  The enchilada sauce is also simpler in the sense I use part of the filling as one of its ingredients.  I resorted to using commercial vegan cheddar cheese for this prep.  I showed a photo above of the one from a similar recipe with the cheese sauce.  The advantage of the latter is Wendy can control its salt content.

Easy Black Bean Corn Enchiladas 

Filling;

• 1/4 cup water
• 1 cup diced onion
• 2 cloves of garlic, minced
• 1-14 oz can whole kernel corn, drained
• 1-14 oz can black beans, drained
• 1 red or yellow pepper, diced
• 5 stalks green onion, sliced and divided (set aside two stalks for topping)
• 1/2 tsp miso paste or to taste
• 2 tsp cumin
• 1/2 tsp dried oregano
• 1 cup salsa
• 1 tsp garlic powder
• 6 -8 oz fresh spinach leaves, chopped coarsely

Preheat oven to 375 degrees Fahrenheit. 

Cook onion and garlic in water till soft. Add the other ingredients from corn to spinach. 

Cook till mixture is well blended and most of liquid has evaporated. Set aside 1/3 cup of filling for sauce. 

Assembly

• Filling (recipe above)
• Enchilada sauce (recipe below)
• 8 8-inch medium sized corn or low carb whole wheat flour tortillas
• 2 cups vegan cheese or cheese sauce (recipe below)
• rest of green onions
• cilantro

Spray a 13 by 9 inch glass baking dish with nonstick cooking spray.  Place filling into each tortilla and roll it.  Place each roll in baking dish seam side down.  Top with enchilada sauce and cheese. sauce. Cover with foil and bake in the oven in the middle rack for 20-25 minutes.  Top with green onions and cilantro..

Easy Enchilada Sauce 

• 1/3 cup of filling
•  1 cup salsa 
• 1 cup water 
• 1 tbsp chopped jalapeños from jar
• 1 tsp chili powder 

Place ingredients in a blender and blend till smooth. 

McKeever Cheese Sauce 

• 1 cup rolled oats
• 1/4 cup nutritional yeast
• 2 tbsp cornstarch
• 1 tsp onion flakes
• 1 tsp salt or miso paste
• 1/2 of 12 oz jar roasted red pepper in water
•  1-2 tsp garlic powder
• 1 -2 tbsp chopped jalapeno from a bottle
• 2 cups warm water

Using a blender, like VitaMix, with the ability to cook food, blend the ingredients for 5 minutes until the cheese sauce begins to get thick. Once you feel the sides of the blender to get hot and the blender slows down, stop the blender and quickly transfer the sauce in a container that holds at least three cups. The sauce continues to thicken as it cools. Note: You can also mix the ingredients in a blender and then transfer it to a sauce pan. Cook at medium to high heat.