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Homemade vegan bean enchilada recipe with Mesa de Vida Smoky Latin Cooking sauce and vegan cheese sauce

Smoky Latin Bean and Cheese Enchiladas

Servings 4 -6 servings

Ingredients
  

  • 8 small flour tortillas. Substitute almond flour, cassava flour, or gluten-free alternative flour tortillas of your choice if needed
  • 14 oz canned beans of your choice (black, pinto, kidney, etc.)  about 1-1/2 cups, rinsed and drained well
  • 3 Tb Mesa de Vida Smoky Latin Flavor Recipe Starter and Cooking Sauce
  • 2 Tb water
  • salt and hot sauce to taste *Mesa de Vida recipe starter and cooking sauces are extremely low in sodium, so you can add salt to your own tastes/health needs.
  • 1 cup vegan cheeze sauce or shreds of your choice, or shredded Colby-Jack, or cheddar cheese I used Core & Rind vegan Smoky Cashew Cheesy Sauce for this recipe
  • optional for serving: sour cream, or dairy-free sour cream alternative, salsa, hot sauce, sliced olives, sliced jalapenos, avocado, guacamole

To make the enchilada sauce:

  • 1/2 cup Mesa de Vida Smoky Latin Flavor Recipe Starter and Cooking Sauce
  • 3 Tb water
  • salt and hot sauce to taste, a squeeze or honey or date syrup if you like it your enchilada sauce a little sweeter

Instructions
 

  • Make the enchilada sauce by whisking together the ingredients for the sauce. Set aside
  • Meanwhile, preheat your oven to 350 degrees. Have a baking dish/casserole dish ready.
  • Add the beans, Mesa de Vida Smoky Latin Flavor Recipe Starter and Cooking Sauce, water, and salt/hot sauce to taste to a sauce pan. Bring to a simmer over medium heat, lower the heat to low and cover. Simmer for 5 minutes.
  • After 5 minutes, remove from the heat. Mash the beans with the back of fork until you have a creamy mash, but it doesn't have to be completely smooth. Set aside.
  • Wrap your stack of tortillas in a towel and place in the microwave for 45 seconds, or until soft and pliable. Lay the soft tortillas out onto a cutting board, or tray.
  • Spread the flavorful mashed bean mixture evenly across the center of all the tortillas. Top with cheeze/cheese of your choosing. Roll each tortilla up and place in the baking/casserole dish.
  • Pour the reserved enchilada sauce evenly over the top of your enchiladas. Pour, or sprinkle, the cheese/cashew cheesy sauce evenly over the top of the sauce.
  • Cover with foil and bake for 15 minutes, or until the enchiladas are fully heated through.
  • Serve with toppings of your choice and enjoy!