Heavenly Pinto Bean Enchiladas
A traditional Mexican favorite is taken up a notch with a drizzle of the tangy and cooling Only Plant Based! Sour Cream! A nutrient dense and flavorful dish, this recipe uses pinto beans as a filling and is topped off with a zesty salsa verde.
Heavenly Pinto Bean Enchiladas
Makes 8 enchiladas
Pinto Beans
1 tablespoon extra virgin olive oil
1 teaspoon garlic, minced
1 tablespoon jalapeno, seeded and minced
1 cup yellow onions, diced
1/4 cup cilantro, minced
2 tablespoons ancho chile powder
1 tablespoon lime juice
1 tablespoon apple cider vinegar
1/2 teaspoon sea salt
1 cup water
2 cans (24 oz) pinto beans, drained and rinsed
Heat oil in a saute pan on medium heat. Add garlic, jalapeno and onions and cook for 30 seconds. Add remaining ingredients, stir thoroughly and, using a potato masher, coarsely mash until integrated. Simmer for another 10 minutes. Set aside.
Salsa Verde
Makes 4 cups
1 tablespoon extra virgin olive oil
1 teaspoon garlic, minced
2 tablespoons red onion, minced
1 Anaheim chile, seeded and diced
2 cups tomatillos, diced
1/4 cup cilantro stems, minced
2 tablespoons cider vinegar
1/4 cup fresh lime juice
2 cups cilantro leaves
3/4 teaspoon sea salt
1 1/2 cups water
1/2 cup Only! Plant Based Garlic Mayo
Heat oil in saucepan on medium high heat. Add garlic, onion and chile, cook for 2 minutes. Add tomatillo, cilantro, vinegar and lime juice, turn down to a simmer, cover and cook 4 minutes. Transfer to a blender, add cilantro, sea salt, water and Only! Plant Based Garlic Mayo, slowly puree until smooth. Transfer back into the saucepan and simmer on low heat for 5 minutes. If the sauce thickens too much, add water. Set aside.
Corn Tortillas
5 or 6 inch corn tortillas
Preheat oven to 400 degrees F. Arrange tortillas on two parchment-lined baking sheets. Bake for 8 minutes or until the tortillas start to brown. Set aside.
Assemble and Garnish
2 cups water
1 cup red onions, diced
3/4 cup tomatoes, diced
1 cup fresh cilantro leaves, chopped
1/4 teaspoon sea salt
1 cup toasted pepitas
1 teaspoon lime juice
In a small saute pan, add ½ cup of salsa verde and 2 cups water. Bring to a simmer, then submerge a tortilla until it softens. Place tortilla in a 9x14 glass baking dish. Place ¼ cup of beans on top of the tortilla and wrap. Repeat with remaining tortillas. Cover each enchilada with ½ cup salsa verde; optionally, top with plant-based shredded cheese. Bake for 15 minutes. In a small bowl, gently mix onions, tomatoes, cilantro, pepitas and lime juice. On individual serving plates, place 2 tablespoons salsa verde in center of plate, place one enchilada on salsa, top with remaining salsa and sprinkle with garnish. Drizzle with Only Plant Based! Sour Cream. Serve hot.
