Vegan Black Bean Enchiladas

It’s time for a sneak peek from ! I asked on Facebook what recipe you wanted to see from my cookbook, and these vegan black bean enchiladas were the winner! I’m thrilled to share this recipe with you because it’s one of my favorites. (Ok fine, they’re pretty much all my favorite. But these are definitely a crowd pleaser!)

Rather than using cheese as an enchilada filling, this recipe uses refried beans. This gives the enchiladas a creamy texture with less saturated fat and more fiber. When you’re buying the beans, look for vegetarian refried beans, as traditional refried beans contain animal fat.

This recipe calls for enchilada sauce, which is actually one of the recipes in my cookbook! If you don’t have the cookbook recipes, you can use a store-bought kind. Be sure to keep an eye on things like sodium, though. Store-bought sauces can go a little crazy if you’re not careful!

How to Make Your Own Taco Seasoning

Want to make your own seasoning blend at home? Follow this easy homemade taco seasoning recipe! You can control exactly how spicy you want it to be, so it’s perfect if you’re sensitive to spice.

Vegan Black Bean Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews

• Author: Liz Thomson
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 enchiladas 1x
• Category: Dinner
• Method: Baked
• Cuisine: Mexican

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Description

Rather than using cheese as an enchilada filling, this recipe uses refried beans. This gives the enchiladas a creamy texture with less saturated fat and more fiber. When you’re buying the beans, look for vegetarian refried beans, as traditional refried beans contain animal fat.

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Ingredients

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• 8 corn tortillas
• 1 15oz can black beans, rinsed and drained
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• ¼ teaspoon oregano
• 15oz vegetarian refried beans
• 2 teaspoon taco seasoning
• 1 cup enchilada sauce (gluten-free, if necessary)
• Cilantro, salsa, avocado, for serving

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Instructions

1. Preheat the oven to 400 degrees.
2. Combine the black beans with the cumin, garlic, and oregano.
3. Stir the taco seasoning into the refried beans
4. Fill each tortilla with a few tablespoons of black beans and two tablespoons of refried beans. Don’t fill them too full or you won’t be able to roll them up without splitting,
5. Roll them and place them in an 8×8 baking dish, seam side down.
6. Keep lining them up until you reach the edge of the pan.
7. Pour the enchilada sauce over the tortillas
8. Cover with aluminum foil and bake for 15 minutes
9. Remove the foil and continue to bake for 5 minutes
10. Remove from oven and let stand for a few minutes before serving

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Notes

To make the assembly of these enchiladas a little easier, wrap the corn tortillas in a damp paper towel and microwave for 30 seconds. This will lightly steam them so you can roll them without them cracking.

I love that these black bean enchiladas are vegan and gluten-free but it’s not the kind of recipe that makes people go “oh, this is vegan, right?” You could slip it into your weeknight meal rotation without anyone questioning why there’s no meat or cheese. It’s full of flavor and it’s got plenty of protein and fiber to keep you satisfied.

To make this recipe kid-friendly, be sure your taco seasoning and enchilada sauce don’t have too much chili powder in them. These enchiladas aren’t overly spicy, but depending on the kind of sauce you use, they could have a little kick.

If you’re looking for something to serve with these enchiladas, try this black bean and corn salad! You can even prep it ahead of time and add the avocado just before serving. It’s delicious with these enchiladas or your favorite tacos!

What’s your favorite dish: enchiladas, tacos, or burritos?