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vegan black bean enchiladas
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5 from 10 votes

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.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Vegan
Servings: 4 servings
Calories: 199kcal
Cost: $3.50 per enchilada

Equipment

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

Ingredients

Optional filling ingredients:

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

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 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.

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 enchilada | Calories: 199kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1186mg | Potassium: 38mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg