Black Bean Vegan Enchilada Recipe

1 can black beans 15 ounces rinsed and drained. Add olive oil onion garlic cumin black beans green chilies salt and pepper.

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1 packet frozen spinach 10 ounces thawed and pressed dry.

Black bean vegan enchilada recipe. Saute until onions and bell pepper are softened - approx. Add the onion garlic and bell pepper mixture to the mashed beans. Drain and rinse the canned black beans or use home-cooked beans.

Halfway through cooking the. Add red onion bell pepper black beans cumin salt and ¼ cup enchilada sauce to the pan. Use half of the golden onions and garlic in the Blender enchilada sauce.

1 14 oz can 400 g beans kidney beans or black beans or a mix of both 1 cup 150 g corn canned rinsed drained or frozen thawed 7 oz 200 g cooked rice or boiled potatoes lentils. Leave some beans intact for texture. Add drained black beans to a mixing bowl with steamed kale and roasted sweet potatoes.

Add the smaller measurement of enchilada sauce to the kale and sweet potatoes and stir to combine. Saute onion zucchini peppers garlic and salt until onions get brown and caramelized. Add 1 cup of.

To make the sauce. Add cilantro and saute 1-2 more minutes. Simmer up the lentils greens black beans with flavors of.

Place the pot you used to cook the potatoes. 20 ounces red enchilada sauce 2 12 cups plus additional if you like your. Saute until onions are soft and translucent approx.

While potatoes are boiling heat olive oil in a pan over medium heat. 7-10 minutes stirring regularly. Place them in a large bowl and mash them with a potato masher.

Blend and set aside. Cook some onions and garlic. Add black beans and juice enchilada.

Combine the salsa white beans 1 teaspoon cumin chili powder ½ cup water and ¼ teaspoon salt in a blender or food processor and purée until smooth.

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