A delicious homemade enchilada sauce smothers corn tortillas and seasoned black beans. Topped with cheese, these are the best vegan enchiladas!
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 my blog.
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!
VEGAN ENCHILADAS WITH BLACK BEANS - 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 stretchy vegan mozzarella or 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.
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!
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. Here's more info on corn vs flour tortillas.
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.
More Mexican inspired recipes
Vegan Enchiladas with Black Beans
Seasoned Black Beans
- 3 cups black beans, rinsed and drained (roughly one 822g can)
- 1 large clove garlic, minced
- 1 jalapeño, finely diced
- ½ teaspoon cumin
- 1 teaspoon sea salt
- ½ cup vegetable stock/broth
Tomato Enchilada Sauce
- 2 tablespoon avocado or other unflavoured oil
- 2 tablespoon gluten-free or regular flour
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1½ teaspoon onion powder
- 3 cloves garlic, minced
- 2 400g cans Pomi Chopped Tomatoes (about 3 cups)
- 1½ teaspoon sea salt (you may need more or less salt if using a different brand of chopped tomatoes)
- 2 teaspoon maple syrup (optional, for added depth)
- 6 corn tortillas
- 1 cup vegan mozzarella or your favourite vegan cheese shreds
- 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.
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 teaspoon 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 vegan mozzarella 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.
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!