Vegan Enchiladas with Black Beans

These vegan enchiladas with black beans are a delightful fusion of rich, smoky black beans, colorful vegetables, and zesty spices, all wrapped in warm corn tortillas and topped with a luscious homemade enchilada sauce.

Jump to:

• 💗 Why You’ll Love These Vegan Enchiladas
• 🥣 Ingredients and Notes
• 👩🏻‍🍳 How to Make Vegan Enchiladas
• Assemble the Enchiladas
• 📝 Expert Tips
• ❓ FAQS
• 🍽 How to Serve
• 🫙 How to Store and Keep
• 😋 More Vegan Mexican Recipes!
• 🎥 Video
• ⚖️ Serving Size
• Recipe

When I go to a Mexican restaurant, I always look to see if they have enchiladas. I love the rich tomato-based sauce and the corn tortillas stuffed with various fillings.

The challenge is that most restaurants don’t have vegan enchiladas. They are usually stuffed with cheese, chicken, or beef. But that doesn’t stop me from enjoying one of my favorite Mexican dishes.

Making vegan enchiladas at home is pretty simple. The best part is that you can customize the filling any way you like. Spice it up with extra seasoning. Add your favorite vegetables. Or keep it simple with a combination of black beans and vegan cheese.

This recipe includes a bit of everything with diced vegetables, lots of seasoning, black beans, and sweet corn, all wrapped up in a corn tortilla and smothered in a simple homemade enchilada sauce and topped with creamy vegan cheese! If wrapping enchiladas is not your thing, try my super easy vegan enchilada casserole!

💗 Why You’ll Love These Vegan Enchiladas

Simple and Quick: This recipe uses simple ingredients. It is nothing fancy you have to find at the store. You can make the homemade enchilada sauce or buy a store-bought version to save time. Either way, you’ll have dinner ready in 45 minutes!

Warm and Comforting: Enchiladas are such a satisfying comfort meal. You’ll be delighted by the indulgence of the recipe that keeps you full and satisfied.

Healthy and Nutritious: While enchiladas are a comfort food meal, this version is healthy and nutritious, adding black beans for plant protein and lots of veggies for vitamins and minerals. Made with gluten-free corn tortillas and a low-calorie sauce, these vegan enchiladas won’t steer you from meeting your nutritional goals.

🥣 Ingredients and Notes

Vegan Enchilada Sauce: Not all enchilada sauces are vegan. If you are purchasing an enchilada sauce, check the ingredient label. I like Trader Joe’s Enchilada sauce. It’s thick and creamy yet also vegan-friendly. If you are making your own enchilada sauce per the recipe directions, you’ll need vegetable broth, tomato sauce, and spices (chili powder, cumin, paprika, oregano, garlic powder, salt, and pepper).

Black Beans: One can of drained and rinsed black beans. Try to find organic that is unsalted.

Frozen Corn: Adds flavor and texture

Red Onion and Garlic: Adds aromatics.

Red Bell Pepper: Brings color, texture, and a hint of sweetness.

Spices: The same spices you use for the enchilada sauce will also be used for the filling. They include chili powder, cumin, paprika, salt and pepper.

Corn Tortillas: I always opt for corn tortillas over flour because they are more nutrient-dense and gluten-free.

Vegan Shredded Cheese (optional): Added on top of the enchiladas.

Cilantro and Lime Wedge: For serving.

👩🏻‍🍳 How to Make Vegan Enchiladas

1. Preheat the oven to 375°F (190°C).

Make the Enchilada Sauce

1. Add the vegetable stock, tomato sauce, chili powder, cumin, paprika, garlic powder, and oregano to a medium saucepan. Whisk together and allow the sauce to come to a boil.
2. Reduce the heat. Add cornstarch slurry to thicken the sauce. Allow to simmer for 10-15 minutes.
3. Season with salt and pepper. Add a teaspoon of sugar to balance the acidity. Remove from the heat.

Make the Filling

1. Heat the olive oil or vegetable stock in a large skillet over medium heat. Add the diced red onion and garlic, and cook until the onion is soft and translucent about 5 minutes.
2. Add the diced red bell pepper, black beans, frozen corn, chili powder, cumin, smoked paprika, salt, and pepper, and cook for another 5 minutes or until the bell pepper is soft.

Assemble the Enchiladas

1. Spoon a small amount of the enchilada sauce into the bottom of a 9×13-inch baking dish.
2. Heat the tortillas in the microwave for 20-30 seconds or until they are pliable. Spoon some filling onto each tortilla, roll it up tightly, and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
3. Pour the remaining enchilada sauce over the rolled-up tortillas, and sprinkle the shredded vegan cheese over the sauce.
4. Cover the baking dish with aluminum foil. Bake for 20 minutes or until the cheese is melted and bubbly.
5. Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro and serve with lime wedges.

📝 Expert Tips

Use High-Quality Corn Tortillas: Freshly made tortillas or those from a local tortilleria often have better flavor and texture. They are also more pliable and less likely to tear or break when rolling them up.

Check For Gluten-Free Tortillas: If you’re gluten-free, ensure your tortillas are also gluten-free.

Homemade Vegan Cheese: Consider making your own vegan cheese. Meltable vegan cheeses from cashews, almonds, or soy can work well. Experiment with different varieties to find your favorite.

Consider Making Homemade Enchilada Sauce: Homemade enchilada sauce can be a game-changer. Customize the sauce to your taste, adjusting the spice level and sweetness. The sauce is a critical element of flavor in your enchiladas.

❓ FAQS

🍽 How to Serve

Serve topped with melted vegan cheese, chopped fresh cilantro, and a wedge of lime. You could also serve them with a side of pico de gallo or salsa, vegan sour cream, or chopped green onions.

Looking for some delicious side dish ideas?

• Mexican Rice: A classic side, Mexican rice is a flavorful complement to enchiladas. It’s often seasoned with tomatoes, onions, and spices.
• Guacamole: Creamy and rich guacamole adds a fresh and indulgent element to the meal. Serve it with tortilla chips or as a topping.
• Refried Beans: Serve a side of vegan refried beans for a hearty and protein-rich addition to your enchilada meal.
• Cilantro-Lime Rice: Light and refreshing, cilantro-lime rice pairs beautifully with the bold flavors of enchiladas.
• Salsa and Chips: Offer a variety of salsas, from mild to spicy, and accompany them with tortilla chips for a crunchy and tangy side.
• Black Bean Edamame Salad: A zesty salad with corn, black beans, edamame, red onions, and a simple lime dressing.

🫙 How to Store and Keep

Refrigerator: If you have leftovers, store them in an airtight container or wrap them tightly in aluminum foil. Place them in the refrigerator. They will keep for up to 3-4 days.

Freezer: Wrap each enchilada individually or arrange them in a single layer in a freezer-safe dish with a lid. Ensure that they are tightly sealed to prevent freezer burn. They will keep in the freezer for up to 2-3 months.

Reheating: Place refrigerated enchiladas in the oven at 350°F for about 15 minutes or until they are heated through. You can also reheat them in the microwave, but the oven will help retain their texture better. For frozen enchiladas, allow them to thaw in the refrigerator overnight. Then, reheat as you would for refrigerated enchiladas. Alternatively, you can reheat them directly from frozen, but it may take longer in the oven.

😋 More Vegan Mexican Recipes!

🎥 Video

⚖️ Serving Size

This recipe makes twelve enchiladas in total, for a serving of two enchiladas per person. It will serve six people.

Recipe