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
- 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
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.
Vegan Black Bean Enchiladas
Optional filling ingredients:
- corn, black olives, green peppers, rice, vegan beef crumbles or shredded tofu
- 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 400°F / 200°C. 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.
The provided nutritional information is an estimate. Accuracy is not guaranteed.