Black Bean Enchiladas
Loaded with flavour and nutrition, you’ll love these quick and easy vegan black bean enchiladas!
- Dietary Features: Vegan, dairy-free, can be gluten-free and oil-free.
- Ready in about 30 minutes for a quick and tasty meal.
- Make them with corn or wheat tortillas.
- Option to add your favourite vegan cheese for a bubbly, melty topping.
- Made with store-bought enchilada sauce for convenience but feel free to use your favourite homemade red or green sauce.
Complete list of ingredients with amounts and instructions is located in the recipe card below.
- Olive Oil: You can swap for water or broth for an oil-free recipe.
- Bell Peppers: Any colour works!
- Jalapeno: Make sure you remove the seeds otherwise the enchiladas will be very spicy. You can leave a few in if you want some heat though!
- Corn: Fresh, frozen or canned all work. If using, canned, drain and rinse well before use. If you’re using frozen, thaw it first.
- Black Beans: Canned works great, just give them a good rinse. You can also use cooked from scratch if you prefer.
- Tortillas: Corn or wheat both work great. If using corn, note heating them briefly in the microwave to prevent cracking.
- Enchilada Sauce: You’ll need 2 cups of red or green enchilada sauce, store-bought or homemade both work great.
- Cheese: Any dairy-free cheese you enjoy can be added as an optional ingredient!
- Avocado Crema: Try the optional avocado crema topping made from coconut milk and lime, or just use diced avocado or guacamole. Some other options for topping are this chipotle cashew sauce or avocado cilantro sauce.
Step-by-Step with Photos
Before You Start: Preheat the oven to 350 F and chop all the veggies so you’re ready to go.
Step 1: Heat the olive oil in large skillet over medium heat. Add the onion and garlic and cook for a few minutes until softened.
Step 2: Add the bell peppers, corn, jalapeno, black beans and seasonings and cook for another 5 minutes. Remove the pan from the heat and stir in the chopped cilantro, lime juice and lime zest.
Step 3: Add 1/4 cup of the enchilada sauce to bottom of the baking dish.
Step 4: Add about 1/4 cup of the filling to each of the tortillas and roll them up. Place the tortillas in a tight line down the centre of the baking dish with the seam sides down.
Quick Tip: If you’re using corn tortillas, wrap in a damp paper towel and microwave for 20-30 seconds. This part is very important as it keeps the tortillas moist and stops them from cracking and breaking while rolling.
Top the rolled with the rest of the sauce and your favourite dairy-free cheese, if you like, and bake. Serve with cilantro and avocado crema and enjoy!
Sure! You can swap the store-bought sauce for your favourite homemade red or green enchilada sauce. You’ll need 2 cups of sauce for the recipe.
You sure can! You can freeze enchiladas before or after baking. To freeze before, assemble (leave cheese off until baking) then wrap in plastic wrap then foil. When you’re ready to bake, remove the saran and foil and proceed with baking.
To freeze cooked enchiladas, let them cool completely then store in any freezer-safe container as entire recipe or in individual portions. This works well for meal prep as you can portion 2-3 per container. Reheat in the oven as needed.
Serve them straight from the oven just as is or with sour cream, salsa, guacamole or the avocado crema sauce or any other Mexican-inspired toppings you enjoy.
- Let cool before storing.
- Fridge: Store leftovers in a sealed container for up to 4 days. Reheat in the oven or microwave.
- Freezer: Store leftovers in a freezer-safe container for up to 2 months. Best reheated in the oven.
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- 1 tbsp olive oil (15 ml)
- 2 small white onions, diced (200 g)
- 2 cloves garlic, minced (10 g)
- 2 red bell peppers, diced (280 g)
- 1 jalapeno pepper, seeds removed and diced (50 g)
- 1 cup corn (130 g)
- 1 19oz can black beans, drained and rinsed (540 ml)
- 1/4 tsp smoked paprika
- 1/4 tsp chilli powder
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup chopped cilantro
- 1 lime, zest and juice (2 tbsp juice)
- 12 8 inch wheat or corn tortilla
- 2 packages or 1 jar red or green enchilada sauce (500 ml, about 2 cups)
- 1 cup grated vegan cheese of choice, optional
- fresh chopped cilantro, for topping
- 2 medium avocado, skin and seed removed (250 g)
- 2/3 cup light or full-fat coconut milk (160 mL)
- 1/4 cup fresh lime juice
- 1 tbsp lime zest
- 1/4 tsp salt
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, sauté the onion and garlic in the olive oil until softened, about 2-3 minutes.
- Add the bell peppers, jalapeno, corn, black beans and seasonings. Cook for 5 minutes, stiring occasionally.
- Remove from the heat and stir in chopped cilantro and lime juice and zest.
- If you’re using corn tortillas, wrap in a damp paper towel and microwave for 20-30 seconds. This part is very important as it keeps the tortillas moist and stops them from cracking and breaking while rolling.
- Using an oven safe baking dish, place ¼ cup of enchilada sauce on the bottom of the dish. Working with 1 tortilla at a time, scoop ¼ cup of filling into the middle of the tortilla and roll it up. Place each tortilla in a tight line down the centre of the baking dish one by one, seam-side down. Top with the remaining sauce and sprinkle with cheese, if using. Bake for 20 minutes, uncovered.
- If you used cheese, you can broil the enchiladas for 1-2 minutes until golden and bubbly.
- To make the optional avocado crema, blend all of the ingredients until smooth in a small blender or food processor or use an immersion blender in a suitable container.
- Serve immediately with fresh chopped cilantro, the optional avocado crema or any other toppings you might like such as sour cream and salsa.
Nutrition facts do not include avocado crema.
- Serving Size: 2 enchiladas
- Calories: 295
- Fat: 5 g
- Carbohydrates: 55 g
- Fiber: 10 g
- Protein: 10 g
Keywords: vegan black bean enchiladas, black bean corn enchiladas