Black Bean Vegan Enchiladas (gluten free)

A delicious homemade enchilada sauce smothers corn tortillas and seasoned black beans. Topped with cheese, these are the best vegan enchiladas!

Overhead shot of Black Bean Vegan Enchiladas. A woman's hand is spooning an enchilada out of a casserole dish. It's topped with jalapeno slices and red onion, and is on a blue and white striped tea towel.

This recipe is a paid partnership with Pomi. All views and opinions expressed are my own.

Could these black bean enchiladas be any more delicious? I may be biased, but I'm fairly confident 'No' is the answer. There's just something so reassuring about having comfort food as the season gets colder isn't there?

I've wanted to share a vegan enchilada recipe with you guys for some time - well, mainly since my sister told me in no uncertain terms that it was clearly missing from the blog (thanks Georgie).

To be fair, she's not wrong, so I'm really excited to have created this one for you. Made simply with seasoned black beans and a rich tomato sauce, it's the most comforting, warming dish imaginable and I hope you love it as much as I do!

Image shows a small grey plate with two Black Bean Vegan Enchiladas on it accompanied by a green side salad. The plate is on a blue tea towel and in the background is the serving dish of enchilada and a can of Pomi Chopped Tomatoes.

Black Bean Vegan Enchiladas - The Recipe

Although this recipe takes a little time to make, I promise it's well worth it! And it's actually pretty simple. After simmering the black beans with cumin and jalapeños, the enchilada sauce is made quickly by cooking delicious Pomi Chopped Tomatoes with garlic, chili powder and cumin.

These fresh sun-ripened Italian chopped tomatoes are rich and sweet, and add the perfect flavour to this hearty enchilada sauce, complimenting the savoury black beans.

The bean filling is then rolled in corn tortillas, smothered in sauce and topped with vegan cheese or my easy cheese sauce. Bake in the oven and serve with a delicious side salad for the heartiest (and most colourful) meal!

I guarantee you won't regret making this dish - it looks beautiful (especially when decorated with red onion and jalapeños) and tastes so satisfying. You can also make the prep easier by cooking the beans and enchilada sauce the day before and prepping the enchiladas on the day - the beans and sauce will keep well if stored in the fridge for a couple of days.

Overhead image of corn tortillas rolled neatly on top of a tomato sauce in a white casserole dish. A dish of enchilada sauce sits next to it, and the is a blue and white striped tea towel to one side.
A woman's hands are holding a casserole dish of enchiladas. The dish is topped with vegan cheese and enchilada sauce, and is on a blue and white striped tea towel. Silver cutlery is visible on a plate next to it.

Vegan Enchilada FAQs

1) What is enchilada sauce made of?

Enchilada sauce is usually made from chili powder, some kind of flour, cumin, garlic and tomatoes or tomato paste. There are multiple ways of making it however! Mine is naturally gluten free, and is made with Pomi Chopped Tomatoes for a really flavourful taste!

2) Are corn or flour tortillas better for enchiladas?

Traditionally, enchiladas are made with corn tortillas but flour ones are also sometimes used. Corn gives a more authentic flavour and makes the enchiladas naturally gluten free. Find more info about prepping your tortillas here.

3) Why do my enchiladas fall apart?

Enchiladas will fall apart if the tortillas haven't been heated properly. Heating them increases their pliability and softness and makes them much easier to roll. Follow my instructions below for flexible tortillas.

Overhead shot of Enchiladas with a can of Pomi Chopped Tomatoes in the background. The enchiladas are topped with jalapeno slices and red onion, and the dish is on a blue and white striped tea towel.
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5 from 5 votes

Black Bean Vegan Enchiladas

A delicious homemade enchilada sauce smothers corn tortillas and seasoned black beans. Topped with cheese, these are the best vegan enchiladas out there!
Prep Time20 mins
Cook Time1 hr 5 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: comfort food, gluten-free, Mexican, vegan, vegetarian
Diet: Gluten Free, Vegan
Servings: 2 people


Seasoned Black Beans

  • 3 cups black beans, rinsed and drained (roughly one 822g can)
  • 1 large clove garlic, minced
  • 1 jalapeño, finely diced
  • ½ tsp cumin
  • 1 tsp sea salt
  • ½ cup vegetable stock/broth

Tomato Enchilada Sauce

  • 2 tbsp avocado or other unflavoured oil
  • 2 tbsp gluten-free or regular flour
  • 1 tbsp chili powder
  • 2 tsp cumin
  • tsp onion powder
  • 3 cloves garlic, minced
  • 2 400g cans Pomi Chopped Tomatoes (about 3 cups)
  • tsp sea salt (you may need more or less salt if using a different brand of chopped tomatoes)
  • 2 tsp maple syrup (optional, for added depth)


  • 6 corn tortillas
  • 1 cup your favourite vegan cheese shreds, or 1 portion of my easy cheese sauce (see link below)
  • ¼ cup diced red onion (optional)
  • ¼ cup cilantro leaves (optional)
  • Jalapeño Slices (optional)


  • Preheat oven to 350°F/175°C.

For the Seasoned Black Beans

  • Add the black beans, garlic, jalapeño, cumin, sea salt and stock to a saucepan.
  • Increase the heat to bring the pan to a boil and then reduce to a simmer. Cook for 10 minutes to allow the flavours to infuse the beans and the mixture to thicken. Remove from the heat and set aside.

For the Tomato Enchilada Sauce

  • Add the oil, flour, chili powder, cumin and onion powder to a saucepan and heat gently for 2 minutes until combined and sizzling.
  • Add in the minced garlic, chopped tomatoes, sea salt and maple syrup (if using), increase the heat to bring the mixture to a boil, then reduce to a simmer and cook (stirring occasionally) for 10 minutes until thick.
  • Adjust seasoning if needed, remove from the heat and set aside.

Assembling the Enchiladas

  • Heat a large skillet to medium high heat.
  • Add 1 tsp water and immediately place one tortilla in the pan, heating for 40 seconds (flipping after 20).
  • Remove and wrap tortilla in a kitchen towel to keep warm and flexible. Repeat this process for all tortillas. (Alternatively, microwave all 6 tortillas for 1 minute in a loosely covered container, then wrap in a towel.)
  • Pour ¾ cup enchilada sauce into the bottom of a roughly 12" x 7" casserole dish.
  • Scoop ⅓ cup of the black beans into a warmed tortilla. Roll it up and place it seam side down into the dish. Repeat for all tortillas, laying them next to each other.
  • Pour the rest of the enchilada sauce over the tortillas, and bake uncovered for 15 minutes.
  • Remove from the oven, add my easy cheese sauce or your favourite vegan cheese and bake for another 15 minutes.
  • Optionally decorate with diced red onion, cilantro leaves and jalapeño slices, and serve with a side salad.
Tried this recipe?Leave a rating above and mention @vancouverwithlove or tag #vancouverwithlove on Instagram!

Looking for easy side dishes to serve with these vegan enchiladas? Why not try my Spring Colours Salad or my Roasted Broccoli with Sesame?

If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!

Overhead shot of Black Bean Vegan Enchiladas. The enchiladas are topped with jalapeno slices and red onion, and the dish is on a blue and white striped tea towel. A spoon is in the dish and some of the food has clearly been eaten already.These Vegan Enchiladas are packed with flavour and loaded with black beans, homemade tomato enchilada sauce and creamy vegan cheese. This is a delicious healthy dinner your whole family will love! Great meal prep idea too. #enchiladas #vegan #glutenfree #mexicanfood #meatless #vegancheese #blackbeans #mealprep #familyrecipes

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