Vegan Black Bean Enchiladas Recipe | Yummly Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - red enchilada sauce (10 oz. per can)
  • 1/2 - red onion (medium)
  • 1 - bell pepper (medium)
  • 1 - jalapeno pepper (small, optional)
  • 2 cloves - garlic
  • 1 tablespoons - olive oil
  • 1 - black beans (13.5 oz. per can, drained and rinsed)
  • 1 cans - Hatch mild diced green chiles (4 oz. per can)
  • 1/2 teaspoons - salt
  • 1/4 teaspoons - black pepper
  • 1 teaspoons - ground cumin
  • 1 teaspoons - ground coriander
  • 1/2 teaspoons - dried oregano
  • 12 - corn tortillas (6-inch diameter)
  • Directions:

    Preheat the oven to 350°F.

    Spoon about 1/2 cup of enchilada sauce into a 9x13-inch casserole dish and spread evenly across the bottom. Set aside.

    Finely chop the red onion and bell pepper. Remove the seeds from the jalapeno and finely dice. Mince the garlic.

    Set an extra-large skillet over medium-high heat and add the olive oil. Allow the oil to heat, then add the onion and peppers to the skillet. Saute until softened and beginning to brown, 6-7 minutes. Add the black beans, green chiles, garlic, salt, black pepper, cumin, coriander, and oregano to the skillet. Cook until fragrant, 1-2 minutes longer.

    Transfer the bean mixture to a mixing bowl. Gently mash the beans with a large fork, leaving some whole.

    Place a few tortillas on a dinner plate and warm in a microwave until pliable, 20-30 seconds. Repeat until all tortillas are soft and pliable.

    Spoon about 1/4 cup of the bean mixture into the center of a tortilla. Gently roll the tortilla and place it seam side down in the sauce in the casserole dish. Repeat with the remaining tortillas.

    Pour remaining enchilada sauce evenly over the rolled tortillas, spreading the sauce to make sure all tortillas are covered. (Pro tip: Include a sprinkling of vegan cheese over the top if you'd like.)

    Cover the dish with a sheet of aluminum foil.

    Bake the enchiladas on the middle rack of the oven for 20 minutes.

    Remove foil and continue baking until edges are bubbling, 7-10 minutes.

    Check to see that enchiladas are done. Remove from oven or add time as needed.

    Allow the enchiladas to cool for 10 minutes. Sprinkle with cilantro, if using, and serve.

    Brief Description

    A mixture of black beans, vegetables, and spices make these enchiladas a hearty, delicious dinner. They have no meat or dairy, but they're plenty flavorful and will be sure to fill you up!

    Main Ingredient:

    Black beans

    Category:  Casseroles

    Cuisine:  Mexican

    Prep Time: 30 min
    Cook Time: 30 min


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    Posted On:

    December 21, 2020

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