Vegan Black Bean Enchiladas
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My vegan Black Bean Enchiladas recipe is packed with protein-rich black beans and flavorful veggies. It’s easy to make in under an hour and perfect for the whole family. Bonus, it’s a great way to use up leftover veggies and cut down on waste.
Mexican food? Always yes in my house. I love making comforting and healthy dishes that are evergreen, meaning we can eat them every week in my house of five while still trying to stay healthy and enjoy real flavor. And I personally think you can never go wrong with Mexican flavors, I make this vegan 7 layer dip and my favorite vegan taco bowl pretty often, both are meals that cover all the bases.
And here I am, once again sharing a new recipe that I’m confident you’ll love just as much as we do. My vegan black bean enchiladas , Oh my!! Seriously, the flavors? The mix of veggies? And that enchilada sauce? Uff… I’m already drooling just writing this. Ha! So I’ll let you try it and tell me what you think. 😉
👩🏽🍳 Why I Love This Recipe
You know how it goes…. Dinner rolls around, everyone’s starving, and I need something that’s easy to throw together but still super flavorful. That’s when these black bean enchiladas save the day. I’ve made them so many times now that I don’t even need the recipe anymore. ha!
I toss in whatever veggies I have in the fridge from zucchini, peppers, to onions, just cook them down until they’re soft and a little browned. Then it’s all about layering: the filling, the sauce, the tortillas, a swirl of dairy free sour cream on top, and plenty of fresh herbs. I use the bean liquid too, it gives the filling a creamy texture that helps to keep the enchiladas together without being dry.
So here’s a fun story, when I was testing this recipe a couple months ago, I made it for a dinner I was hosting. Total hit!. My friends loved it so much they asked (more like told!) me I had to make it again for Cinco de Mayo. And, how could I say no? It’s easy to prep, tastes amazing, and even my picky eaters at home clean their plates. Plus, since it’s plant-based and gluten-free, my bestie can enjoy it too without worry. I really think you’ll love it, this one’s worth making again and again.
🥘 Ingredients
I’m always throwing together last-minute, quick and easy meals using whatever veggies I have left in the fridge. This vegan black bean enchiladas recipe actually came from one of those clean-out-the-fridge nights! Here’s what I used:
Tortillas and Sauce: I usually go with either corn or gluten-free flour tortillas, and I use this homemade red enchilada sauce to tie it all in.
Veggies: Red onion, zucchini, bell peppers, and garlic make up the base of the filling, and I love topping it off with green onions and fresh cilantro.
Beans and Creamy Add-ins: I use canned black beans (liquid and all) and my dairy-free sour cream to make it extra creamy.
Seasoning and Garnish: A pinch of sea salt and a few lime slices on the side to finish it all off.
🔪 How To Make
Making these black bean enchiladas was so much fun for me. It’s hard not to get inspired by Mexican food! Here’s how I make them so you can try it in your own kitchen.
Sauté the veggies: I cook the red onion, zucchini, bell peppers, garlic, and a pinch of salt in a large pan until everything softens and the onions start to brown.
Add the rest of the filling ingredients: I stir in the black beans with their liquid, a scoop of enchilada sauce, and a spoonful of dairy-free sour cream. Then I let it simmer for a few minutes until everything thickens up.
Build the enchiladas: I spoon the filling into each tortilla, roll them up, and tuck them seam-side down into a baking dish lined with a layer of enchilada sauce.
Fill the pan: I keep rolling and tucking in the enchiladas until the dish is packed.
Add the greens: I pour the remaining enchilada sauce over the rolled tortillas, then drizzle on the dairy-free sour cream. To finish, I scatter chopped green onions and fresh cilantro over the top and slices of limes.
Bake the enchiladas: I pop the dish into the oven at 350 degrees and let it bake for about 20 to 25 minutes, just until the sauce gets bubbly and everything is heated through. Serve!
💭 Expert Tips
My #1 Secret Tip for making this vegan black bean enchiladas is to warm the tortillas before filling and rolling. It makes them soft and flexible, so they don’t tear or crack while assembling. I usually pop them in the microwave for 15 seconds or heat them quickly in a pan.
Other Tips To Keep In Mind:
- Don’t skip the sauté: Taking the time to cook the veggies until caramelized adds a lot of flavor. I make sure the onions are nice and golden before moving on.
- Use the bean liquid: I keep the liquid from the canned black beans to thicken the filling. It adds flavor too.
- Cover while baking: If I notice the edges of the tortillas getting too crispy, I cover the dish loosely with foil partway through baking.
- Layer sauce at the bottom: Adding a little enchilada sauce to the bottom of the baking dish keeps the tortillas from sticking.
- Rest before slicing: After baking, I let the dish sit for 5 to 10 minutes.
📖 Variations
Making this recipe versatile was my goal when I created it, so here are a few of my favorite variations.
Mix in Mushrooms and Spinach: I use 1 cup of mushrooms and 1 cup of spinach instead of peppers for a savory veggie twist. This one’s a favorite when I’m cooking for friends who love earthy flavors.
Use a Green Sauce: Switching the sauce to 2 cups of tomatillo salsa verde gives this dish a whole new flavor. It’s great when I want something zesty and a little different.
Top with Vegan Cheese: I sprinkle about ½ cup of shredded vegan cheese over the enchiladas before baking. I personally like my vegan parmesan recipe. YUm!
🍽 Serving Suggestions
This vegan enchilada recipe is delicious on its own, but if you’re planning a little dinner fiesta like I often do, here are some tasty recipes to serve with it:
Sides: I always make a big pot of vegan black beans to go with these enchiladas. And my healthy guacamole recipe is a must for scooping with chips or adding right on top.
Soups: If you want to start with something warm, I recommend my vegan tortilla soup or my pozole verde.
Desserts: I love baking a batch of my vegan churros. They’re baked instead of fried, which makes them a bit lighter.
🧊 Storage Directions
Refrigeration: Store leftover enchiladas in an airtight container in the fridge for up to 4 days. I usually reheat portions as needed throughout the week.
Freezing: To freeze, place cooled enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 3 months. I like wrapping individual portions so they’re easy to pull out.
Reheating: Reheat in the oven at 350°F until warmed through, or microwave single servings for about 1 to 2 minutes. If they’ve been frozen, I let them thaw overnight in the fridge first.
❓Recipe FAQs
What kind of enchilada sauce should I use?
I’ve used both homemade and store-bought red enchilada sauce and they both work well. Just go with what you like or what’s easy that day. If my kids are eating, I always choose a mild sauce so it’s not too spicy for them.
Can I use flour tortillas instead of corn?
Yes, definitely. I’ve made this recipe with both and they both work great. Flour tortillas are softer and easier to roll, which is helpful if you’re in a hurry or making a big batch. Corn tortillas give it more of that classic enchilada taste, so it’s really up to you and what you have at home.
What vegetables work best in the filling?
I usually use red onion, zucchini, and bell peppers because they’re always in my fridge. But honestly, any veggie you love will work. Sometimes I throw in corn, mushrooms, or even spinach if that’s what I have. Just make sure you chop them small so everything cooks evenly.
🥣 More Mexican Inspired Recipes!
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📋 Recipe Card
Vegan Black Beans Enchiladas
My vegan Black Bean Enchiladas recipe is packed with protein-rich black beans and flavorful veggies. It's easy to make in under an hour and perfect for the whole family. Bonus, it's a great way to use up leftover veggies and cut down on waste.
Servings: 12
Calories: 153kcal
Ingredients
- 12 tortillas , corn or flour
- 2 cups red enchilada sauce , mild if preferred (homemade or store bought)
- ¼ cup dairy-free sour cream
- ½ cup sliced green onions , about 2
- ½ cup chopped cilantro
- 1 lime , sliced (optional)
Filling:
- 1 cup chopped red onion
- 1 ½ cups diced zucchini , see note
- 1 ½ cups diced tri color peppers , see note
- 3 cloves minced garlic
- ¾ teaspoon sea salt
- ¼ cup chopped cilantro
- 15 ounces black beans , including liquid (1 can)
- ¼ cup red enchilada sauce , mild if preferred (homemade or store bought)
- ¼ cup dairy-free sour cream
Instructions
- Preheat oven to 350.
- Saute onion, zucchini, peppers, garlic and salt until onions get brown and caramelized. About 10 minutes.
- Add cilantro and saute 1-2 more minutes.
- Add black beans and juice, enchilada sauce and sour cream. Heat until thickened. About 3-4 minutes. Remove from heat.
- Place about ¾ cup of the enchilada sauce at the bottom of a baking dish, covering it with a thin layer.
- Build enchiladas by placing a few spoonfuls of filling in the middle of each tortilla. Next roll the tortilla and place seam side down in baking dish. Repeat until all tortillas are used.
- Cover the rolled tortillas with the remainder of the enchilada sauce. Then drizzle with the sour cream.
- Then, cover with your sliced green onions and chopped cilantro. Add sliced limes if preferred.
- Bake at 350 degrees for 20-25 minutes until the sauce is nice and bubbly.
Notes
- My #1 Secret Tip for making this vegan black bean enchiladas is to warm the tortillas before filling and rolling. It makes them soft and flexible, so they don’t tear or crack while assembling. I usually pop them in the microwave for 15 seconds or heat them quickly in a pan.
- Don’t skip the sauté: Taking the time to cook the veggies until caramelized adds a lot of flavor. I make sure the onions are nice and golden before moving on.
- Use the bean liquid: I keep the liquid from the canned black beans to thicken the filling. It adds flavor too.
- Cover while baking: If I notice the edges of the tortillas getting too crispy, I cover the dish loosely with foil partway through baking.
- Layer sauce at the bottom: Adding a little enchilada sauce to the bottom of the baking dish keeps the tortillas from sticking.
- Rest before slicing: After baking, I let the dish sit for 5 to 10 minutes.
Nutrition
Calories: 153kcal | Carbohydrates: 27g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 192mg | Potassium: 321mg | Fiber: 6g | Sugar: 3g | Vitamin A: 723IU | Vitamin C: 30mg | Calcium: 44mg | Iron: 1mg
