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Black Bean Enchilada Bake with Green Sauce and Jalapeños
2 or 2 Serving Dinner

Black Bean Enchilada Bake

with Green Sauce and Jalapeños

Buttery avocados lend themselves incredibly well to sauces, especially those with citrus notes and fragrant cumin. This enchilada bake is simple to create, and can be made using almost any baking dish you may have at home. Bright and hearty, this meal will end your day right.

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
770
FAT
25g
CARBOHYDRATES
144g
PROTEIN
30g


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INGREDIENTS

  1. 1 onion
  2. 1 zucchini
  3. 1 can black beans
  4. 1 avocado
  5. Fresh cilantro
  6. 1 lime
  7. ¼ cup vegan yogurt
  8. 2 cloves garlic
  9. 1 tsp cumin
  10. ½ cup pickled jalapeños
  11. 1 tsp chile spice
  12. 8 corn tortillas
  13. 2 radish
  14. 2 tsp vegetable oil*
  15. Salt*
  16. *Not included
Allergens: coconut, tree nuts
Tools: 8x8 baking dish, Large Skillet, Blender
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
770
FAT
25g
CARBOHYDRATES
144g
PROTEIN
30g


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 400°F. Peel and thinly slice the onion. Chop the zucchini into 1 inch pieces. Drain and rinse the black beans.

2
Blend the sauce

Find the yogurt in the Mezze Bowl recipe bag (reserving 2 tbsp for that recipe). Add ¼ cup yogurt to a blender. Halve the lime. Halve the avocado and remove the pit. Scoop out the avocado flesh and add it to the blender along with the cilantro (both leaves and stems), juice from the lime, garlic, half of the cumin, half of the pickled jalapeños, ½ cup water, and 1 tsp salt. Blend the green sauce until smooth.

3
Cook the filling

Place a large skillet over medium-high heat with 2 tsp vegetable oil. Add the sliced onion and cook until softened and slightly browned, about 3 to 5 minutes. Add the zucchini, black beans, remaining cumin, and chile spice. Stir to combine and cook until hot, about 1 to 2 minutes. Season the enchilada filling with 1 tsp salt.

4
Start to layer

Spread ¼ cup of the green sauce on the bottom of an 8x8 baking dish. Cover the sauce with one layer of the corn tortillas, breaking them up as necessary to fit. Top with half the enchilada filling and drizzle with 2 tbsp green sauce.

5
Bake the enchiladas

Repeat with more tortillas, remaining enchilada filling, and 2 tbsp green sauce. To finish, add one more layer of tortillas and cover with another ¼ cup of the green sauce. Cover with foil and bake until heated through, about 13 to 15 minutes. Thinly slice the radishes.

6
Serve

Remove the enchiladas from the oven and top with the remaining pickled jalapeños and sliced radishes. Divide black bean enchilada bake between plates and serve with any remaining green sauce.

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