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Vegan enchilada casserole with black beans in a casserole dish.

Black Bean Vegan Enchilada Casserole

Keri Bevan
This black bean vegan enchilada casserole is the ultimate comfort food. It's gooey and crunchy and filled with creamy black beans and sweet corn. It's also topped with a spicy gluten free enchilada sauce, sliced avocado, fresh tomatoes, lime and cilantro.
5 from 43 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course dinner
Cuisine Mexican
Servings 4 people
Calories 654 kcal

Ingredients
 
 

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 tablespoons tomato puree
  • 2 15 ounce cans black beans
  • 1 15 ounce can corn drained

For The Enchiladas:

  • 1¾ cups passata/tomato puree
  • ½ teaspoon cayenne pepper
  • 1 teaspoon sugar
  • 1 teaspoon oregano
  • 8 corn tortillas

Toppings:

  • 1 cup vegan cheese *optional
  • 1 jalapeno pepper *optional
  • 1 lime thinly sliced
  • 1 handful cilantro finely chopped

Instructions
 

To Make The Enchilada Casserole 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.

Notes

❄️Storage Instructions

Refrigerator

Allow the enchiladas to cool to room temperature. Store any leftovers in an airtight container in the refrigerator. They should stay fresh for 3-4 days.

Freezer

If you want to freeze the enchiladas, do so before baking with the vegan cheese. Assemble the enchiladas as instructed but skip the baking step with vegan cheese. Wrap the baking dish tightly with plastic wrap and aluminum foil to prevent freezer burn. Vegan enchilada casserole should stay fresh in the freezer for up to 3 months.

 

Nutrition

Calories: 654kcalCarbohydrates: 103gProtein: 23gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 640mgPotassium: 1718mgFiber: 25gSugar: 15gVitamin A: 1481IUVitamin C: 36mgCalcium: 154mgIron: 7mg
Keyword black bean enchilada, vegan enchilada casserole
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