Go Back
+ servings
A pair of hands spoons out a Black Bean Vegan Enchilada from its dish.
Print Recipe
5 from 4 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

Ingredients

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
  • teaspoon onion powder
  • 3 cloves garlic, minced
  • 2 400g cans Pomi Chopped Tomatoes (about 3 cups)
  • 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)

Enchiladas

  • 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)

Instructions

  • 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 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 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.