Black Bean Enchilada Recipe Vegan and Deliciously Easy

If you’re searching for a flavorful, wholesome, and completely vegan dish that satisfies your cravings for Mexican cuisine, look no further than this Black Bean Enchilada Recipe Vegan. This dish combines the hearty richness of black beans with the vibrant spices of enchilada sauce, wrapped up in warm tortillas and baked to perfection.

Whether you’re a seasoned vegan or someone simply wanting to add more plant-based meals to your rotation, these enchiladas offer a delicious, nutritious option that is as comforting as it is tasty.

Perfect for family dinners, meal prep, or feeding a crowd, these enchiladas are packed with protein, fiber, and a medley of fresh ingredients. Plus, the recipe is straightforward and adaptable, allowing you to customize spice levels and fillings to your liking.

Dive into this recipe and discover how easy and rewarding vegan cooking can be!

Why You’ll Love This Recipe

This black bean enchilada recipe is a game-changer for several reasons:

• Nutritious & Filling: Black beans provide plant-based protein and fiber, keeping you full and energized.
• Flavor-Packed: The smoky, spicy enchilada sauce combined with fresh veggies creates a bold and satisfying flavor profile.
• Easy to Make: With pantry staples and simple steps, you can prepare this meal any day of the week.
• Vegan & Allergy-Friendly: No dairy, eggs, or meat—perfect for those with dietary restrictions.
• Make-Ahead Friendly: Prepare in advance and bake when ready, ideal for busy schedules or entertaining guests.

Ingredients

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 8-10 corn or flour tortillas (preferably small size)
• 1 cup enchilada sauce (store-bought or homemade)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced bell peppers (any color)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped (optional)
• 1 cup vegan cheese shreds (optional but recommended)
• Olive oil or preferred cooking oil

Equipment

• Large skillet or sauté pan
• Mixing bowl
• 9×13 inch baking dish
• Chef’s knife
• Cutting board
• Measuring spoons and cups
• Spatula or wooden spoon

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil to prevent sticking.
2. Sauté the aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
3. Add the veggies and spices: Stir in the diced bell peppers and corn kernels. Sprinkle in the cumin, smoked paprika, chili powder, salt, and pepper. Cook, stirring occasionally, until the peppers soften, about 5 minutes.
4. Mix in the black beans: Add the cooked black beans to the skillet, stirring to combine. Cook for 2-3 minutes until heated through. Remove from heat and stir in chopped cilantro if using.
5. Prepare the tortillas: Warm the tortillas slightly in the microwave or on a dry skillet so they become pliable and easy to roll.
6. Assemble the enchiladas: Spread a thin layer of enchilada sauce on the bottom of your baking dish. Take one tortilla, spoon about 1/4 cup of the black bean mixture onto the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
7. Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle vegan cheese shreds over the top if desired.
8. Bake: Place the baking dish in the oven and bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese has melted.
9. Serve warm: Remove from the oven and let cool slightly before serving. Garnish with extra cilantro or sliced avocado if you like.

Tips & Variations

For a smokier flavor, try adding a chipotle pepper in adobo sauce to the filling mixture.

• Make it gluten-free: Use corn tortillas instead of flour tortillas.
• Boost the protein: Add cooked quinoa or brown rice to the bean mixture.
• Swap the veggies: Sauté mushrooms, zucchini, or spinach for added variety.
• Use homemade enchilada sauce: For a fresher taste, try this simple recipe: blend tomato sauce, chili powder, garlic powder, cumin, and a pinch of cinnamon.
• Cheese alternatives: Nutritional yeast or homemade cashew cheese make excellent vegan substitutes.

Nutrition Facts

Serving Suggestions

These vegan black bean enchiladas pair beautifully with a variety of sides to complete your meal:

• Fresh green salad: Tossed with lime vinaigrette for a zesty crunch.
• Guacamole and salsa: For added creaminess and spice.
• Mexican rice or cilantro-lime rice: To soak up extra sauce.
• Refried beans or a side of Chipotle Black Beans And Rice Recipe for an extra protein boost.
• Grilled corn on the cob: Seasoned with chili powder and lime.

Conclusion

This Black Bean Enchilada Recipe Vegan is a delicious, nutritious, and easy way to enjoy classic Mexican flavors without any animal products. Its hearty black bean filling combined with the vibrant enchilada sauce creates a mouthwatering dish that’s perfect for weeknight dinners or special occasions.

The recipe is versatile, allowing you to customize it with your favorite veggies or spice levels, ensuring everyone at your table will love it.

Beyond its taste, this recipe also highlights how simple it is to incorporate plant-based meals into your lifestyle without sacrificing flavor or satisfaction. For more inspiring recipes, be sure to explore our other favorites like the Classico Sun Dried Tomato Alfredo Sauce Recipe, the indulgent Chocolate Heaven Cake Recipe, or the savory Clam Chowder San Francisco Recipe.

Happy cooking and enjoy your flavorful vegan feast!

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