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.
Servings: 6
Calories: 339kcal
Equipment
Ingredients
Vegan Enchilada Sauce
- 2 cups vegetable broth
- 15 ounce tomato sauce in a can
- 2 tbsp chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ tsp smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon sugar optional
Enchilada Filling
- 1 tablespoon olive oil or vegetable stock
- ½ cup red onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 15 ounce black beans canned (drained and rinsed)
- 1 cup frozen corn
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 tablespoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Assembling
- 12 corn tortillas
- ½ cup vegan shredded cheese
- ¼ cup cilantro roughly chopped
- 1 lime cut into wedges
Instructions
- Preheat the oven to 375°F (190°C).
Enchilada Sauce
- 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.
- Reduce the heat. Add cornstarch slurry to thicken the sauce.
- Allow to simmer for 10-15 minutes. Season with salt and pepper. Add a teaspoon of sugar to balance the acidity. Remove from the heat.
Making the Filling
- 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.
- 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.
Assembling the Enchiladas
- Spoon a small amount of the enchilada sauce into the bottom of a 9x13-inch baking dish.
- Heat the tortillas in the microwave for 20-30 seconds or until they are pliable.
- Spoon some of the 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.
- Pour the remaining enchilada sauce over the rolled-up tortillas, and sprinkle the shredded vegan cheese over the sauce.
- Cover the baking dish with aluminum foil. Bake for 20 minutes or until the cheese is melted and bubbly.
- Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro and serve with lime wedges.
Video
Notes
Tips for Making Vegan Enchiladas with Black Beans
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 of break when rolling them up. Check For Gluten-Free Tortillas: If you're gluten-free, ensure that your tortillas are gluten-free as well. Homemade Vegan Cheese: Consider making your own vegan cheese. Meltable vegan cheeses made 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 key element of flavor in your enchiladas.Serving Suggestions
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.Storage and Reheating
- They will keep in the refrigerator for 3-4 days when stored in an airtight container.
- They can be frozen for 2-3 months when stored in a freezer safe airtight container.
- Reheat in the oven at 350°F for about 15 minutes or until heated through. If frozen thaw overnight before reheating.
Nutrition
Calories: 339kcal | Carbohydrates: 61g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1128mg | Potassium: 821mg | Fiber: 14g | Sugar: 6g | Vitamin A: 2470IU | Vitamin C: 37mg | Calcium: 111mg | Iron: 4mg