We love a good enchilada recipe, rich with red sauce and topped with gooey cheese. Most recipes, however, are for beef or chicken rather than for vegetarian enchiladas or vegan enchiladas like these.
These black bean enchiladas are the perfect way to create vegan enchiladas that non-meat eaters can enjoy. The filling is made up of black beans, cilantro, jalapeño, and vegan cheese for a tasty and satisfying combination.
These vegan enchiladas are also coated in a red enchilada sauce recipe made from tomato purée and spices like cumin and chili pepper. This authentic enchilada sauce gets brushed onto the enchiladas before they’re topped with vegan cheese and baked in the oven.
Even if you’re not vegan, this vegan enchiladas recipe is a great meal for Meatless Monday. The black beans pack the protein you need but none of the cholesterol or as much fat as meat and poultry do.
If you decide to make these ahead of time, simply prepare the recipe as instructed but do not bake the enchiladas. Instead, top with vegan cheese and cover the baking dish with a sheet of foil or plastic wrap. Freeze until you’re ready to bake, then pop into the oven and bake until the filling is bubbly and hot.
Cook time: 23 Minutes
Prep time: 30 Minutes
- 1 tbsp canola oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 3 tbsp chili powder
- 2 tsp cumin powder
- 2 cups canned and drained black beans
- 1 tsp salt
- 1 can tomato sauce + 1/2 cup water 15 oz can
- 1/2 cup chopped fresh cilantro + 1 more tablespoon to garnish the top with
- 1 medium jalapeno pepper seeded, finely chopped
- 8 oz. vegan cheese Mexican style
- 12-14 corn tortillas 5.5-inch size tortillas
- Warm the oil in a skillet over medium heat. Add the onion and garlic and cook for a few minutes until the onion is soft and translucent. Add the chili powder, cumin, and salt, then sauté for another couple of minutes.
- To the skillet, add the beans, tomato sauce, and water. Turn the heat down to low, then use a potato masher or large fork to mash the beans. Allow this mixture to simmer for about 5 minutes.
- Strain the liquid from the bean mixture in the skillet, reserving the liquid. Transfer the bean mixture to a large bowl and combine it with 1/2 cup of cilantro, jalapeno, and half of the vegan cheese.
- Preheat the oven to 350°F, then grease a baking dish or casserole-type dish with nonstick spray or oil. Spread 1/2 cup of the reserved liquid from the skillet in the bottom of the baking dish.
- Now, microwave about 3 tortillas at a time for about 10 to 15 seconds to soften (or follow the instructions on the package). Fill each tortilla with about 1/4 cup of the bean mixture, then roll the tortilla tightly.
- Place the rolled tortillas, seam-side down, in the prepared baking dish. Brush all of the tortillas with the reserved liquid, taking care to brush the ends of the tortillas too. Pour any remaining sauce all over the top.
- Sprinkle the rest of the vegan cheese all over the top of the enchiladas, then cover the baking dish with a sheet of foil. Bake the enchiladas for 20 minutes, then remove the foil and bake for another 3 minutes, or just until the cheese has become golden with slightly brown spots. Garnish with remaining cilantro.
Recipe adapted from lightorangebean.com