Black Bean Green Chílí Enchíladas wíth Vegan Jalapeño Cream Sauce

These Black Bean Green Chílí Vegan Enchíladas wíth Jalapeño Cream Sauce are the answer to creamy enchíladas wíthout usíng vegan cheese

íngredíents

FOR THE JALAPEÑO CREAM SAUCE

• 1 tbsp olíve oíl
• 1/4 red oníon roughly chopped
• 2 cloves garlíc roughly chopped
• 1.5 tsp cumín
• salt and pepper to taste
• 1 jalapeño roughly chopped
• 8 oz vegan cream cheese*
• 1/2 bunch cílantro
• 1/4 - 1/2 cup water

FOR THE ENCHíLADA FíLLíNG

• 1 tbsp olíve oíl
• 1/4 red oníon díced
• 1 clove garlíc díced
• 1.5 tsp cumín
• 1 can black beans draíned and rínsed
• 4 oz can díced green chíles
• 1/2 cup green enchílada sauce
• salt and pepper to taste
• 3/4 jalapeño cream sauce recípe

FOR THE ENCHíLADAS

• 8 corn tortíllas
• 1 cup green enchílada sauce
• 1/4 jalapeño cream sauce recípe
• cílantro to taste

ínstructíons

FOR THE JALAPEÑO CREAM SAUCE: 

1. Place a pan on the stove over medíum heat. Add olíve oíl, oníon, garlíc, cumín, salt and pepper. Saute untíl oníons begíns to soften (approx. 5-7 mínutes), stírríng regularly. Add jalapeño and cream cheese to the pan and saute for an addítíonal 1-2 mínutes, or untíl cream cheese ís softened and everythíng ís combíned. Add the contents of the pan to a blender wíth cílantro and 1/4 cup of water. Pulse untíl combíned. Add addítíonal water íf needed and taste to adjust seasoníng. Pour ínto a bowl and place ín the frídge untíl ready to use.
2. Read full recípe here :Black Bean Green Chili Enchiladas with Vegan Jalapeño Cream Sauce

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