Recipe: Scrumptious Black Bean and Chorizo Enchiladas

I like my meals how most of you probably do – quick, easy and delicious. With the intention of saving money, I have been creating meals with things I happen to have lying around after my well-intentioned recipes have been made. Sometimes things turn out well, and sometimes not so well. But the process is always fun! Here is a recipe that happened to turn out wonderfully – and it only took about 20 minutes to make!

Black Bean and Chorizo Enchiladas

What you need:

• 1 green pepper, diced
• 1/2 yellow onion, diced
• 1/2 cup shitake shrooms, diced
• 1 small jalepeno, minced (optional)
• 2 cloves garlic, minced
• 1 Tb EVOO
• 1/2 package of vegan chorizo (I used Soyrizo from Trader Joe’s.  Field Roast may also do very nicely here.)
• 1 can of black beans
• 1 can red enchilada sauce
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp cumin
• 10 tortillas
• 1 cup Daiya cheddar

 

What you do:

• Preheat oven to 350°
• Saute peppers, shrooms, onion, and garlic in oil until green peppers are soft.
• Add in chorizo, beans and spices. Cook for 2 more minutes then turn off heat.
• Pour enchilada sauce into a large shallow bowl. Dip the tortillas into the sauce until the are completely covered. Place the saute mix in the tortillas and roll up. Repeat 10 times. Line a baking pan with the enchiladas.
• Cover the enchiladas with the rest of the sauce, and sprinkle Daiya on top.
• Place the baking dish in the oven for 15 minutes or until the cheese has melted.
• Garnish and condiment-ize however you wish. I used cashew sour cream, avocados and cilantro. Delish!