Fructose Free Vegan Black Bean Enchiladas
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Learn more →Ingredients
4 servings
For the sauce
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 can (15 oz) tomato sauce
- 1 cup vegetable broth
- ½ tsp salt
For the filling
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tsp ground cumin
- ½ tsp chili powder
- ¼ tsp salt
For the enchiladas
- 8 corn tortillas (6-inch)
- 1 cup vegan cheese, shredded
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a small amount of olive oil.
- 2
Make the sauce: Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the chili powder, cumin, and smoked paprika and stir for 30 seconds, until the spices are toasted and deeply fragrant. Pour in the tomato sauce and vegetable broth, stir to combine, and season with 1/2 tsp salt. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon, about 8 minutes. Remove from heat.
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