These vegan black bean enchiladas are the perfect casual family meal. They're loaded with healthy black beans and corn, and topped with avocado and sliced lime. Pass the guacamole and dig into this classic Mexican meal!
Is there anything more cozy and comforting than a big pan of enchiladas? Something about the crunchy vs. gooey combination of textures is like a warm hug.
One of the things that I love about these vegan enchiladas is how flexible they are. You can switch the recipe up to suit whatever you have in your fridge.
This recipe calls for black beans and corn (and it's delicious!), but feel free to add in sweet potatoes, spinach, grated carrots, fresh tomatoes, zucchini or bell peppers. You name it, whatever you have in your fridge will only enhance your black bean enchiladas. And, the bonus is - recipes like this help prevent food wastage. Win, Win!
Instructions For Making Vegan Black Bean Enchiladas
- Heat your olive oil in a saucepan and saute the onion until it caramelizes, about 7-8 minutes.
- Now, add in the garlic and spices and saute for another minute.
- Add the tomato paste, beans and corn to the pan. Don't drain the beans, use the liquid. Turn the heat up and bring the mixture to a boil. Lower the heat and simmer for 20 minutes, or until the mixture thickens.
- Preheat you oven to 200 C (400 F).
- While the black beans are cooking, make your vegan enchilada sauce. All you need to do is mix the passata (pureed) tomatoes with the spices in a small bowl. There's no flour in the sauce, so this is a gluten free enchilada sauce.
- Assemble the enchiladas by pouring half of the vegan enchilada sauce into the bottom of your baking dish. Spread it around with the back of a spoon until it evenly covers the bottom of the pan.
- Spoon two-three tablespoons of the bean mixture into the center of each corn tortilla. Roll the tortilla up and place it seam side down in your dish.
- Pour the rest of the gluten free enchilada sauce over your black bean enchiladas, and pop them in the oven to bake for 10 minutes.
- If you want to add the vegan cheese, sprinkle it over the top now and put the enchiladas back in the oven for another 15 minutes.
- Finally, sprinkle the chopped tomatoes and cilantro over the top. Arrange your sliced lime, chili peppers, and chopped avocado around the pan.
- Dig in and Enjoy!
What To Serve With Vegan Enchiladas
You can serve black bean enchiladas on their own or as the main course in a Mexican spread. We like to serve them with a big bowl of steaming rice and a side of guacamole. Here's a few other ideas for your next fiesta:
Elotes Mexicanos (Mexican Street Corn) by Home Cooked Harvest
Did You Make This Recipe?
Frequently Asked Questions
Yes, you can, but be aware that flour tortillas are not gluten free. Flour tortillas should be pan fried in a bit of oil before being used in any enchilada recipe. Lightly frying them will firm them up and prevent your enchiladas from getting soggy.
You definitely can, but many brands of refried beans are made with pork, so check to make sure they're vegan. You could also use my white refried beans recipe.
Absolutely! One of the great things about vegan enchiladas is that you can batch cook them and freeze a big batch for a quick midweek meal. Let them cool before wrapping in clingfilm and them wrap in aluminum foil. Reheat in the oven for about 40 minutes.
Black Bean Enchiladas
For The Black Bean and Corn Filling:
- 1 tablespoon olive oil
- 1 red onion finely diced
- ½ teaspoon sea salt
- 2 garlic cloves minced
- 1 teaspoon cumin
- ¼ teaspoon chili pepper
- 3 tablespoon tomato puree
- 2 cans black beans
- 1 can corn drained
For The Enchiladas:
- 400 ml (1 ¾ cups) passata/tomato puree
- ½ teaspoon cayenne pepper
- 1 teaspoon sugar
- 1 teaspoon oregano
- 8 corn tortillas
- 100 grams (1 cup) vegan cheese *optional
- 1 avocado pitted and chopped into bite size pieces
- 1 jalapeno pepper *optional
- 1 lime thinly sliced
- 1 handful cilantro finely chopped
- 1 tomato finely chopped
To Make The Black Bean Filling:
- Heat the olive oil in a medium sized sauce pan. Saute the onions with the sea salt until they are soft and caramelized, about 7 minutes.
- Add the garlic and spices and saute for an additional minute.
- Add the tomato paste, beans (liquid included), and corn and give everything a good stir. Allow the mixture to come to a boil, reduce the heat and simmer for 20 minutes, or until the mixture has thickened.
To Make The Enchiladas:
- Preheat the oven to 200 C (400 F).
- Combine the passata with the cayenne, sugar and oregano.
- Spread half of the passata and spice mixture over the bottom of a baking dish.
- Assemble the enchiladas by filling each corn tortilla with a few spoonfuls of the bean mixture and rolling into a parcel. Place them seam side down in the dish .
- Pour the remaining passata over the enchiladas and bake for 10 minutes.
- Sprinkle the (optional) vegan cheese over the top of the enchiladas and return the enchiladas to the oven to bake for a further 10 minutes.
- Top with sliced avocado, jalapenos, chopped tomatoes cilantro and lime slices.