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    Home ยป Recipes ยป Vegan Dinner Recipes

    Vegan Black Bean Enchiladas

    Published: Jul 22, 2022 ยท Updated: Aug 25, 2023 by Jacqui Wormington ยท This post may contain affiliate links. ยท 20 Comments

    Jump to Recipe

    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.

    vegan black bean enchiladas served on a plate topped with cherry tomatoes and iceberg on the side

    ๐Ÿ’ก 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
    Jump to:
    • ๐Ÿ’ก The recipe in a nutshell
    • ๐Ÿ‡ฒ๐Ÿ‡ฝ Where are Enchiladas from?
    • ๐ŸŒฑ How to make vegan Enchiladas
    • ๐Ÿ‘ฉโ€๐Ÿณ What goes well in Enchiladas?
    • ๐ŸŒฏ What goes well with Enchiladas? (Serving ideas)
    • ๐Ÿฅฃ Storage
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Reviews

    ๐Ÿ‡ฒ๐Ÿ‡ฝ 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.

    ๐ŸŒฑ 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.

    ๐Ÿ‘ฉโ€๐Ÿณ 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.

    ๐ŸŒฏ 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
    • Vegan Black Bean Soup
    • Pico de gallo
    • Tomato cucumber salad
    • Elote (Mexican street corn)
    • Salad greens, or chopped iceberg
    • Taco Pasta Salad
    • Shredded Tofu
    • Grilled Tofu Steak
    • Chipotle Sofritas
    • Homemade Chipotle Sauce

    ๐Ÿฅฃ 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.

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    ๐Ÿ“– Recipe

    vegan black bean enchiladas

    Vegan Black Bean Enchiladas

    Jacqui Wormington
    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 10 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Total Time 35 minutes mins
    Course Dinner, Main Course
    Cuisine Vegan
    Servings 4 servings
    Estimated cost:$3.50 per enchilada

    Equipment

    • pan
    • casserole with a lid or aluminum foil
    • saucepan or skillet

    Ingredients
     
     

    • 4 raw tortillas
    • 200 mililiters filtered water
    • ยฝ tablespoons garlic bouillon
    • ยฝ tablespoons onion bouillon
    • 1 can black beans
    • 100 grams green chiles
    • 1 tablespoons corn starch
    • 100 grams vegan cheese shreds
    • ยฝ can green enchilada sauce

    Optional filling ingredients:

    • corn, black olives, green peppers, rice, vegan beef crumbles or shredded tofu
    Get Recipe Ingredients

    Instructions
     

    • In a skillet, warm up the filtered water until it starts steaming. Add the garlic bouillon and onion bouillon, then whisk them together.
    • While the bouillon is heating, drain the black beans. Add the black beans and any additional desired fillings to the skillet. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10 minutes.
    • In a small bowl, combine the cornstarch with a splash of water to create a slurry. Add the slurry to the filling mixture and stir well. Allow the sauce to bubble up and thicken due to the activated starch. Once the filling has thickened, turn off the heat.
    • While the filling is simmering, heat a non-stick pan and lightly cook the raw tortillas. Set the tortillas aside. To prevent sticking, lightly brush the pan's bottom with oil and add a bit of enchilada sauce before cooking each tortilla.
    • Start filling the tortillas by placing 3 to 4 tablespoons of the prepared filling in the center of each tortilla. Sprinkle a small handful of vegan cheese over the filling. Roll up the tortillas and place them seam-side down in a baking dish.
    • Pour the remaining green enchilada sauce over the rolled tortillas, ensuring even coverage. Sprinkle the top of the enchiladas with the remaining shredded vegan cheese, adding more if desired. Cover the dish with a lid or aluminum foil; this prevents the vegan cheese from drying out and promotes even melting.
    • Preheat the oven to 400ยฐF / 200ยฐC. Bake the enchiladas for about 15 minutes until they are heated through and the cheese on top has melted.
    • Once baked, serve the enchiladas warm with your favorite toppings such as shredded lettuce, salsa, vegan sour cream, guacamole, and cilantro.

    Video

    Notes

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

    Nutrition

    Serving: 1 enchiladaCalories: 199kcalCarbohydrates: 25gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1186mgPotassium: 38mgFiber: 3gSugar: 2gVitamin A: 1IUVitamin C: 3mgCalcium: 63mgIron: 1mg

    The provided nutritional information is an estimate. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment & tag @thesimplesprinkle on Instagram

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    Reader Interactions

    Comments

      5 from 10 votes

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      Recipe Rating




    1. Michelle says

      July 30, 2022 at 7:28 pm

      5 stars
      HOLY COW these are epic! I've been in a dinner rut so I really appreciate the recipe inspo ๐Ÿ™‚

      Reply
      • Jacqui Wormington says

        August 25, 2023 at 6:04 pm

        Hi Michelle, thank you so much for your feedback. I am so happy to hear you are enjoying this recipe.

        Reply
    2. Jan says

      August 01, 2022 at 3:25 am

      5 stars
      these are so very tasty!!

      Reply
      • Jacqui Wormington says

        August 25, 2023 at 6:06 pm

        Hi Jan, thank you so much for your feedback! Glad to hear you find them tasty.

        Reply
    3. Andrea White says

      August 28, 2022 at 10:37 pm

      5 stars
      these enchiladas are the absolute best! so delicious!

      Reply
      • Jacqui Wormington says

        August 25, 2023 at 6:05 pm

        Hi Andrea, thank you so much for leaving a review and trying my recipe!

        Reply
    4. Andrea White says

      September 21, 2022 at 3:27 am

      5 stars
      these enchiladas are the absolute best! they were so delicious and easy to make too!

      Reply
      • Jacqui Wormington says

        August 25, 2023 at 6:07 pm

        Hi Andrea, thank you so much for trying the recipe and leaving a comment with your experience! I am so happy to hear you enjoy this recipe.

        Reply
    5. Rupali says

      October 14, 2022 at 3:43 pm

      5 stars
      Delicious! My whole family loved this.

      Reply
      • Jacqui Wormington says

        August 25, 2023 at 6:08 pm

        Hi Rupali! I am so happy to hear your whole family enjoyed these!

        Reply
    6. Jamie says

      November 08, 2022 at 4:17 pm

      5 stars
      I love the flavor of these enchiladas!

      Reply
      • Jacqui Wormington says

        August 25, 2023 at 6:09 pm

        Hi Jamie! I am happy to hear you loved these. Thank you for trying the recipe!

        Reply
    7. Jean says

      December 28, 2022 at 5:19 pm

      5 stars
      love this vegan black bean enchilada for dinners

      Reply
      • Jacqui Wormington says

        August 25, 2023 at 6:10 pm

        Hi Jean, I am happy to hear you are enjoying this recipe for your dinners! Thank you for the rating and feedback!

        Reply
    8. juliette says

      March 01, 2023 at 10:12 am

      5 stars
      Thank you for this vegan black bean enchiladas recipe ๐Ÿ˜‹

      Reply
      • Jacqui Wormington says

        August 25, 2023 at 6:11 pm

        Hi Juliette! Thank you for taking the time to try the recipe and leaving your rating!

        Reply
    9. nancy says

      March 18, 2023 at 5:05 pm

      5 stars
      amazing flavours and it was super cozy! I love there was zero bloat with all the healthy plantbased ingredients

      Reply
      • Jacqui Wormington says

        August 25, 2023 at 6:12 pm

        Hi Nancy, thank you so much for your feedback on my recipe!

        Reply
    10. Julia says

      June 03, 2023 at 6:22 pm

      5 stars
      Amazing flavors and super filling!

      Reply
      • Jacqui Wormington says

        August 25, 2023 at 6:13 pm

        Hi Julia, thank you so much for trying the recipe and leaving your rating and feedback! I am happy to hear it was delicious and filling.

        Reply

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    Hey there, I am Jacqui! I'm a self-taught vegan recipe developer, content creator and food photographer. My goal? To make veganism easy-peasy-lemon-squeezy! With my drool-worthy recipes and savvy tips, I'll prove that going plant-based doesn't mean giving up your favorite meals.

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    Hey there, I am Jacqui! I'm a self-taught vegan recipe developer, content creator and food photographer. My goal? To make veganism easy-peasy-lemon-squeezy! With my drool-worthy recipes and savvy tips, I'll prove that going plant-based doesn't mean giving up your favorite meals.

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