- 8 corn or flour tortillas
- 1 cup vegan cheese (optional but delicious)
- 1 avocado, sliced (for garnish)
- ½ cup fresh cilantro, chopped
- ½ cup vegan sour cream or cashew cream
Instructions
1. Make the Enchilada Sauce
- Heat olive oil in a pan over medium heat.
- Whisk in flour and chili powder, stirring constantly for 1 minute to create a roux.
- Add garlic powder, cumin, oregano, and smoked paprika. Stir well.
- Slowly pour in the vegetable broth while whisking to prevent lumps.
- Add tomato sauce and simmer for 5 minutes until thickened.
- Remove from heat and set aside.
2. Prepare the Black Bean Filling
- Heat a skillet over medium heat and sauté onion and garlic for 2 minutes.
- Add bell peppers, corn, black beans, chili powder, cumin, paprika, salt, and black pepper.
- Stir well and cook for 5 minutes until everything is heated through.
- Remove from heat and mix in lime juice and fresh cilantro.
3. Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Spread ½ cup enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with about ¼ cup of the black bean mixture, roll it up, and place seam-side down in the dish.
- Repeat with all tortillas.
- Pour the remaining enchilada sauce over the top, spreading evenly.
- Sprinkle with vegan cheese (if using).
4. Bake & Serve
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for 5 more minutes until heated through.
- Garnish with avocado slices, fresh cilantro, and vegan sour cream.
Serving Suggestions
✅ Serve with Mexican rice or a fresh salad.
✅ Pair with guacamole and tortilla chips for extra crunch.
✅ Drizzle with hot sauce for a spicy kick.
Storage & Meal Prep Tips
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze assembled (uncooked) enchiladas for up to 2 months.
- Reheating: Bake at 350°F (175°C) until heated through.
Variants & Add-Ins
🌽 Veggie Boost: Add zucchini, mushrooms, or spinach to the filling.
🌶️ Extra Spicy: Add diced jalapeños or chipotle peppers.
🧄 Garlic Lovers: Roast the garlic before adding for extra depth.
FAQ
Q: Can I make these gluten-free?
Yes! Use corn tortillas and gluten-free flour for the sauce.
Q: Can I make these oil-free?
Yes! Sauté the veggies with vegetable broth instead of oil.
Q: Can I use store-bought enchilada sauce?
Absolutely! Just choose a vegan, low-sodium option.
Final Thoughts
These Vegan Black Bean Enchiladas are hearty, spicy, and packed with plant-based goodness. They’re easy to make, customizable, and perfect for meal prep or a family dinner!
🌯🔥 Try them today and let me know your favorite toppings! 🌿✨
