Vegan Black Bean Enchiladas

These are the easiest vegan black bean enchiladas you'll ever make! You need only 8 ingredients, and they are ready in no time - perfect for a quick weeknight dinner. They are stuffed with a flavorful black bean and (vegan) cheese filling and doused in green enchilada sauce.

💡 The recipe in a nutshell

• Vegan (no eggs and dairy-free)
• 30-minute recipe
• Requires only 8 ingredients
• Indulgent and filling vegan meal
• Mexican food but plant-based

🇲🇽 Where are Enchiladas from?

Enchiladas are a traditional Mexican dish that dates back to ancient civilizations. Originally, the dish was just an empty corn tortilla dipped in chili sauce. Over time, people started to stuff the tortillas with various ingredients, it traveled the world and became the dish we know and love today!

If you are looking for more authentic vegan Mexican recipes I highly recommend you to visit Dora's Table! Dora is a vegan Mexican blogger and chef with various delicious Mexican recipes.

🌱 How to make vegan Enchiladas

To make these vegan black bean Enchiladas you will need pans to cook your tortillas and to prepare the filling. You also need a casserole dish to bake your rolled enchiladas. To prepare them you will also need the following ingredients:

• raw tortillas
• garlic bouillon
• onion bouillon
• black beans
• green chiles
• corn starch 
• vegan cheese shreds 
• green enchilada sauce

Start with cooking your tortillas in a hot pan. At the same time prepare the sauce following the directions in the recipe card at the end of this article.

Once your sauce is prepared fill your cooked tortillas with it and some vegan shredded cheese and roll up. I like to tuck in the sides to prevent filling from spilling out, but a simple roll-up does the job too. Drain in enchilada sauce and bake! That's already it, you can enjoy them.

👩‍🍳 What goes well in Enchiladas?

Mexican cuisine varies greatly from region to region, and it is no different with enchiladas. Therefore they are filled with various ingredients, including meats, cheese, beans, potatoes, and vegetables.

The same goes for enchilada sauces! Some typical sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso.

🌯 What goes well with Enchiladas? (Serving ideas)

Enchiladas are fabulous on their own, but some great additions topped or on the side include:

• Plain rice or flavored rice, such as Mexican or lime rice
• Chips, or tortillas with salsa and guac
• Southwest Salad
• Pico de gallo
• Tomato cucumber salad
• Elote (Mexican street corn)
• Salad greens, or chopped iceberg
• Taco Pasta Salad

🥣 Storage

They are best eaten fresh on the day they are made, but you can keep the cooked enchiladas in an airtight container in the fridge for up to 2 to 3 days.

📖 Recipe

Vegan Black Bean Enchiladas

Jacqui

These are the easiest vegan black bean enchiladas you'll ever make! You need only 8 ingredients, and they are ready in no time - perfect for a quick weeknight dinner. They are stuffed with a flavorful black bean and (vegan) cheese filling and doused in green enchilada sauce.

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Course Dinner, Main Course

Cuisine Mexican, Tex-Mex, Vegan

Servings 4 servings

Equipment

• a pan to cook your tortillas, a skillet or saucepan to prepare the filling, and a casserole dish to bake your rolled enchiladas (with a lid or aluminum foil)

Ingredients

  

• 4 raw tortillas
• 200 ml filtered water (6.7 fl oz)
• ½ tablespoon garlic bouillon
• ½ tablespoon onion bouillon
• 1 can of black beans
• 100 g green chiles (3.5 oz)
• 1 tablespoon corn starch
• 100 g vegan cheese shreds (3.5 oz)
• ½ can green enchilada sauce

Optional add in ideas

• corn, black olives, green peppers, rice, vegan beef crumbles *If you are adding more ingredients to the filling you will end up having more filling. Either lower the amount of everything, or bulk up the number of enchiladas you make, or store leftover filling in an air-tight container for several days. 

Instructions

 

• Add water to a skillet and warm up. Once it starts steaming add bullion and whisk together. While the bullion is heating up, drain the black beans. Add black beans. If you want anything else in the filling, add it now too. Bring to a boil then put to a simmer for 10 minutes. In a small bowl combine corn starch with a splash shot of water, add to the filling and stir to combine. Let the sauce bubble up for the starch to activate and thicken. Once thick enough turn off the heat.
• While the filling is simmering heat a non-stick pan and lightly cook your raw tortillas, set them aside. To prevent the tortillas from sticking to your pan brush the bottom lightly with oil and pour in some enchilada sauce beforehand. Then start filling the tortillas by adding 3 to 4 tablespoons of filling into the middle. Sprinkle with a small handful of vegan cheese. Roll up and lay seam-side down into the pan. Continue until all 4 tortillas have been filled and placed in the dish. 
• Pour over the remaining enchilada sauce and spread it evenly over the tortillas. Sprinkle the top of the enchiladas with the remaining shredded vegan cheese, or add more if desired. (Cover the dish with a lid or aluminum foil, this helps prevent the vegan cheese to dry and makes it melt evenly.)
• Bake at 400°F / 200°C enchiladas for 15 minutes. Serve warm with your favorite toppings such as shredded lettuce, salsa, vegan sour cream, guacamole, cilantro, etc.

Video

Keyword Black Bean Enchiladas, Vegan Black Bean Enchiladas, Vegan Enchiladas

This recipe was inspired by the famous vegan enchiladas of my good friends Elle and Steph from Ellie's Potbellies Sanctuary, as well as the amazing enchiladas from the vegan Mexican bakery and restaurant Yumz located in Utah.

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PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.