Black bean and Tempeh enchiladas are so simple with homemade enchiladas sauce. They are healthy, and it is vegan. I got this recipe from a book but didn’t note the book’s name or author. Once I get it, I will update you soon. If you have canned beans and sauce, then this recipe is for you; so quick to assemble and bake.
Black bean is an excellent source of protein. Similarly, tempeh also contains a high amount of protein. Combining both these ingredients gives us a perfect protein-rich wrap. If you are not vegan, add cheese inside the warp and throw some cheese on top before you bake.
Food for the thought
“Every time you smile at someone, it is an action of love, a gift to that person, a beautiful thing.”
― Mother Teresa
Benefits of the ingredients (source)
Black bean: It has anti-inflammatory, anti-oxidant properties and contains fiber.
Tempeh: nutrient-dense with a high amount of protein and various vitamins and minerals.
Video for black bean and tempeh enchiladas
Variations
Pinto beans can be used in place of black beans. Add tofu for tempeh. Add or reduce the spice according to your taste and availability.
What is Tempeh? Is it healthy?
Tempeh is a fermented cooked soybean pressed into a firm, vacuumed, and dry cake. Tempeh is nutrient-dense, with high protein and various vitamins and minerals. It has higher protein than tofu and is considered a popular diet in vegetarian and vegan diets.
Can I use tofu in place of tempeh?
You can add you scramble the tofu and add. Make sure you press the tofu well. To learn more about tofu, check here.
How to prepare enchilada sauce?
In a stockpot, add olive oil. Mix garlic, onions, bell peppers, tomatoes, tomato sauce, and some spices. Allow it to simmer for 10-12 minutes. Your sauce is ready.
What are the spices used in enchiladas?
To get a savory flavor, the spices we are using
- Cumin powder
- Coriander powder
- Red chili powder
- Oregano
Can I substitute enchiladas sauce with marinara?
Yes, you can. Ensure you add spices to the marinara to get the spicy flavor.
Preparing black bean and tempeh enchiladas
- To speed up the recipe, I used canned beans and tomato sauce.
- First, let’s prepare the enchilada sauce.
- Prepare the bean mixture. Mash the beans and tempeh, and add some onions and sauce.
- Soften the tortilla and wrap the bean mixture.
- Arrange in the baking tray with enchilada sauce and bake for 15 minutes.
Recipe with black bean
If you like to make your tortilla, then check out this
Beet tortilla
Amaranth flour tortillas with avocadoes
Black bean and Tempeh enchiladas
Ingredients
- 2 tbsp olive oil
- 1/4+ 2 cup + tbsp chopped onion
- 1/2 cup colored bell peppers chopped
- 2 tbsp garlic minced
- 2 tsp chili powder
- 2 tomatoes chopped
- 1 can(14 oz) tomato puree
- 1 tsp dried oregano
- 1 tsp ground coriander optional
- 1 can(15 oz) blackbeans, drained or cooked black beans
- 4 oz tempeh diced
- 1/4 tsp ground cumin
- ground pepper to taste
- 8 tortilla
Instructions
For sauce
- Heat oil in a skillet over medium heat. Add minced garlic, onion, bell peppers, cook and stir for 5 minutes.
- Add tomatoes, red chili powder, oregano, and coriander. Simmer for 15 minutes, stirring occasionaly.
Wrapping tortilla
- Preheat the oven to 350°F. Grease the baking tray. Pour 1/2 cup of sauce in the bottom layer.
- Place beans in a bowl, mash it. Add tempeh, chopped onions, ground cumin, ground pepper, and mix. Stir in 1/4 cup of the prepared sauce.
- Soften the tortillas. Spread 1/2 cup of bean mixture in the center of the tortilla. Roll up the tortilla.
- Arrange the roll up tortillas as a single layer in the baking dish and pour the remaining sauce on thr top.
- Bake for 15 minutes. Serve warm.