These easy to make black bean enchiladas are so delicious and full of wholesome ingredients.

Smothered in sauce and blessed with a touch of heat, you’ve got to try these out.

I love that these can be made up ahead of time, making them perfect if you’re cooking for guests.

Give this recipe a try and let me know later in the comments what you thought!

Why you’ll love these black bean enchiladas 

Here are some of my key reasons for making and loving this recipe:

  • Saucy, savory goodness: this recipe is overloaded with taste and flavor.
  • Protein-dense: the black beans in this recipe are an excellent source of protein for vegetarians.
  • Make ahead and freeze: you can whip up this entire dish in advance, freeze it, thaw and heat it up. It’s great if you like prepping in advance.
  • A total crowd-pleaser: guaranteed joy all around. 
  • Available ingredients: I love how accessible the ingredients are, you can pick them up anywhere.

OTHER PLANT-BASED & VEGAN RECIPES YOU MAY LIKE:

Ingredients and substitution notes

While the ingredients are simple, here are some notes on them:

  • Oil: Use a neutral flavored oil. Any good household vegetable oil is fine – olive, avocado, canola, refined coconut oil will all do the job.
  • Onion: Choose a juicy yellow onion for your Enchiladas.
  • Garlic cloves: Fresh garlic is the perfect savory element to your recipe.
  • Fresh poblano pepper:  You can substitute with any mild green chili pepper, such as Anaheim or green bell pepper.
  • Cayenne: If you don’t have cayenne, you can use red pepper flakes or hot sauce to add heat.
  • Paprika: Smoked paprika adds a nice depth of flavor, but if you don’t have it, you can use regular paprika or omit it.
  • Chili powder: If you don’t have chili powder, you can make your own by combining 1 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, and a pinch of cayenne.
  • Black beans: You can use any type of canned or cooked beans you like, such as pinto or kidney beans.
  • Lime juice: If you don’t have fresh lime juice, you can substitute with lemon juice.
  • All-purpose flour: You can use a gluten-free flour for a gluten-free alternative.
  • Cumin: If you don’t have ground cumin, you can use whole cumin seeds and toast them in a dry skillet until fragrant, then grind them in a spice grinder or mortar and pestle.
  • Garlic powder and onion powder: If you prefer, you can use fresh garlic and onion instead of the powders. Use 2-3 cloves of garlic, minced, and 1/2 a medium onion, diced.
  • Oregano: You can substitute with dried basil or thyme if you don’t have oregano.
  • Tomato paste: If you don’t have tomato paste, you can use canned diced tomatoes or tomato sauce.
  • Better-Than-Bouillon: You can use vegetable broth or bouillon cubes instead.
  • Vegan margarine: You can substitute with any plant-based butter or oil, such as refined coconut oil or olive oil.

Recipe variations and add-ins

  • Sweet Potato Black Bean Enchiladas: Add roasted sweet potato chunks to the filling for a sweet and savory flavor combo.
  • Spinach and Mushroom Black Bean Enchiladas: Add sautéed spinach and mushrooms to the filling for a healthy and flavorful addition.
  • Refried Black Bean Enchiladas: Use refried black beans as the filling instead of whole black beans for a creamier texture.
  • Roasted Vegetable Black Bean Enchiladas: Add roasted vegetables such as zucchini, eggplant, and red peppers to the filling for a colorful and nutritious meal.

Top tips for making the Black Bean Enchiladas

  • Use high-quality ingredients: Use fresh, high-quality ingredients whenever possible, including fresh herbs and spices, good quality black beans, and ripe lime for the best flavor.
  • Don’t over-stuff the tortillas: Over-stuffing the tortillas can make them difficult to roll and can result in a messy, falling apart dish. Use a generous but manageable amount of filling in each tortilla.
  • Warm the tortillas before filling and rolling: Warm the tortillas in the oven or microwave before filling and rolling to make them more pliable and easier to work with.
  • Customize the filling to your taste: Use the recipe as a starting point and feel free to add or subtract ingredients based on your preferences. You can add extra veggies, spices, or proteins to make the filling your own.
  • Top with plenty of cheese: Use vegan shredded cheese on top of the enchiladas for that melty, gooey goodness.
  • Bake until cheese is bubbly and tortillas are crispy: Bake the enchiladas until the cheese is melted and bubbly and the tortillas are slightly crispy on the edges.
  • Let the enchiladas rest before serving: Let the enchiladas rest for a few minutes before serving to allow the flavors to meld together and to make them easier to cut and serve.

Make ahead of instructions and storage

Assemble the enchiladas up to the point of baking, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours.

When ready to bake, remove the enchiladas from the fridge and let them sit at room temperature for 15-20 minutes before baking.

Bake as directed in the recipe, adding an additional 10-15 minutes of baking time if needed.

Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.

To reheat, bake the enchiladas at 350°F for 15-20 minutes, or until heated through.

Alternatively, microwave individual portions for 1-2 minutes, or until heated through.

Note that the tortillas may become a bit soggy upon reheating, but they will still taste delicious!

Serving suggestions 

  • Serve with a side of guacamole or avocado slices: The creamy texture of guacamole or fresh avocado pairs well with the spicy flavors of the enchiladas.
  • Top with salsa or pico de gallo: Fresh salsa or pico de gallo adds a bright, fresh flavor to the dish.
  • Serve with a side of Mexican-style rice: A side of rice, flavored with spices like cumin, chili powder, and garlic, is the perfect accompaniment to the enchiladas.
  • Serve with a side of refried beans!

FAQs

Can I use canned black beans for this recipe?

Yes, you can use canned black beans for this recipe. Drain and rinse the beans before using them in the filling. If you prefer, you can also use dried black beans that have been cooked until tender.

Wrapping it up

These vegan enchiladas are a hit with everyone who tries them. If you try them out, let me know what you thought of the recipe.

Print
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Black Bean Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Chef Ani
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: Makes 8 enchiladas 1x

Description

These easy to make black bean enchiladas are so delicious and full of wholesome ingredients.


Ingredients

Scale

Black Bean Filling

  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 fresh poblano pepper, minced
  • 1/21 teaspoon cayenne
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 2 cans (15.5 oz.) black beans (drained & rinsed)
  • Juice of 1 lime

ENCHILADA SAUCE:

  • 1/3 cup olive oil
  • 1/3 cup all purpose flour
  • 4 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 3/4 teaspoon salt
  • 45 tablespoons tomato paste
  • 2 tablespoons Better-Than-Bouillon
  • 3 1/2 cups water
  • Juice of one lime
  • 2 tablespoons vegan margarine (optional)

CORN

  • 2 cups corn
  • 1 tablespoon oil or vegan margarine
  • 1 garlic clove
  • 1/41/2 teaspoon dried dill
  • pinch of cayenne pepper
  • salt to taste

 

  • 8 tortillas

Instructions

Black Bean Filling

  1. Sauté onions in the oil until soft, add garlic and poblano pepper. Cook another minute.
  2. Next add all ingredients. Stir to combine. Cook for an additional couple of minutes. Set aside.

Enchilada Sauce

  1. Combine chili powder, onion powder, garlic powder, oregano, salt, in a small bowl. Set aside.
  2. In a saucepan add olive oil on medium heat. Whisk in the flour. Next add the mixed seasoning. Let simmer for a minute or so to develop the flavor.
  3. Add water, tomato paste, and better-than-bouillon. Bring to a boil. Let simmer on stove for 3-5 minutes while stirring.
  4. Add the lime juice (and 1 tablespoon vegan margarine if desired)

Corn

In a saucepan add all ingredients and cook for a couple minutes.

Assemble the Dish:

  1. In a greased pan, add about 1/3 of the enchilada sauce. Fill each tortilla with about 1/3 cup of the bean filling. Arrange in pan.
  2. Pour the rest of the enchilada sauce over the filled tortillas.
  3. Bake at 350F for 30 min. Serve with avocados and fresh salsa (see my recipe).

Notes

This would be a great recipe to serve with a cheese sauce. (see my recipes) I like to serve this recipe with a vegan cream dressing or vegan sour cream.

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