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