Black Bean Enchiladas in the Pressure Cooker and More Vegan Delights
These hearty vegan black bean enchiladas are rich, saucy, and satisfying thanks to tomato paste, green chiles, and sautéed veggies. Perfect for a cozy dinner or meal prep.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon Cooking oil olive oil preferred
- 0.5 medium Yellow onion peeled and chopped fine
- 1 medium Zucchini chopped up small
- 3 cloves Garlic minced
- 0.25 teaspoon Salt adjust to taste
- 1 tablespoon Tomato paste
- 1 can (4-ounce) Green chiles
- 1 can (15-ounce) Black beans rinsed
- 1 can (10-ounce) Enchilada sauce
- 6 pieces Taco-sized soft tortillas
- Vegan cheese optional
- Optional toppings vegan sour cream, cilantro, or parsley
Instructions
Instructions
- Preheat the oven to 375°F.
- Warm cooking oil in a large skillet over medium heat. Add chopped onion and zucchini. Sauté for 5 to 7 minutes until softened.
- Stir in garlic, salt, and tomato paste. Cook for 1 more minute.
- Add green chiles and black beans. Cook for 2–3 minutes to heat through. Remove from heat.
- Spread a few tablespoons of enchilada sauce on the bottom of a baking dish.
- Lay out tortillas, fill with veggie-bean mixture, roll, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top of the tortillas evenly.
- Cover the dish with foil and bake for 20 minutes.
- Uncover and bake for another 5–10 minutes until tops are lightly crisped.
- Let cool slightly and serve with desired toppings.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in oven or microwave with a damp paper towel cover.