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Teresa's Recipes • Vegan Black Bean Enchiladas

Vegan Black Bean Enchiladas - Dive into a plate of these Vegan Black Bean Enchiladas, where the hearty, nutritious black beans meet a medley of colorful vegetables, all enveloped i

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Vegan Black Bean Enchiladas

Dive into a plate of these Vegan Black Bean Enchiladas, where the hearty, nutritious black beans meet a medley of colorful vegetables, all enveloped in warm corn tortillas. Topped with a rich, homemade enchilada sauce and melty vegan cheese, these enchiladas are not just a meal but a celebration of flavors. Each bite takes you on a culinary journey that traces back to the Aztecs, who ingeniously wrapped tortillas around various fillings. This modern, plant-based twist honors that tradition while being a wholesome, satisfying option for any occasion.

Serves 4-6 🍷 Wine Pairings 🥗 Side Dishes

Ingredients

Lime wedges
for serving
Fresh cilantro
for garnish
Vegan cheese
1 cup, shredded
Enchilada sauce
2 cups
Corn tortillas
8-10, depending on size
Salt
to taste
Chili powder
1 tablespoon
Cumin
1 teaspoon
Garlic
3 cloves, minced
Bell pepper
1, diced (any color)
Onion
1 medium, diced
Black beans
2 cups, cooked and drained
Vegetable broth or water
for sautéing

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet over medium heat, sauté the diced onion and bell pepper in a splash of water or vegetable broth for about 5 minutes, or until softened. Add the minced garlic and sauté for an additional minute until fragrant.
  3. Stir in the black beans, cumin, chili powder, and salt. Cook for another 5 minutes, stirring occasionally, to let the flavors meld together.
  4. Warm the corn tortillas in the microwave for about 30 seconds or on a skillet for a minute on each side to make them pliable.
  5. Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
  6. Place a generous spoonful of the black bean mixture onto each tortilla, roll them up tightly, and place seam-side down in the baking dish.
  7. Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are fully covered.
  8. Sprinkle the shredded vegan cheese on top, distributing it evenly.
  9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
  10. Remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro and serve with lime wedges.

Tips

  • 💡 For extra flavor, try adding some chopped jalapeños or diced tomatoes to the black bean mixture.
  • 💡 If you prefer a spicier enchilada, increase the amount of chili powder or add a dash of cayenne pepper.
  • 💡 Feel free to substitute black beans with pinto beans or lentils for a variation.

Dietary Information

Servings: 4-6 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 320 Fat: 10g Carbs: 45g Protein: 12g Sodium: 450mg Sugar: 2g

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