Vegan enchiladas packed with protein rich black beans and veggies with incredible flavor. Easy to make and family friendly!
The flavor of these vegan enchiladas is amazing! Bonus, you can use up leftover veggies cutting down on waste.
This post was originally published on February 24, 2020.
I'm always putting together last minute quick and easy meals by using up veggies in my fridge. This vegan black bean enchiladas recipe was a result of throwing together some stuff I had left over! And it turned out amazing.
How To Make Vegan Enchiladas With Black Beans
- Sauté the veggies.
- Add the rest of the filling ingredients.
- Build your enchiladas and place in a pan with sauce.
- Cover with more sauce and drizzle with sour cream, green onions and cilantro.
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What to Serve With Black Bean Enchiladas
While this vegan enchilada recipe is perfect on its own, you can also make this a full on fiesta by serving with the following amazing recipes:
- Change up the filling! You can definitely make this vegan enchiladas recipe your own by using up whatever you have in the fridge. You can chop and add any veggies you have, and you can also use any beans you need to use up as well.
- Just make sure the overall amounts are the same!
- If you don't want the tortillas to be as soft, you can briefly fry your tortillas in some oil, this helps create a barrier and prevents the sauces from soaking into your tortillas as much.
- There are multiple things to consider when it comes to tortillas breaking.
- Use quality tortillas. I look for those with minimal ingredients.
- You can wrap your tortillas in damp paper towels, then in a kitchen towel. Microwave for 1-2 minutes to steam them and soften them.
- Do not overstuff your tortillas! Make sure you're not adding too much filling so that there isn't any pressure.
Meal Prep and Storage Tips
I love to prep ahead when it comes to my weekly meals. These vegan black bean enchiladas are super easy to prep for. Here is what you need to do:
- Chop any veggies you have leftover and keep them in the fridge until you are ready to make the enchiladas.
- Make the enchilada sauce, sour cream, and prep any toppings you want.
- Day of, simply assemble and bake!
- Bonus Tip! Plan more meals that use similar ingredients like tacos, burritos, nachos or Mexican bowls earlier in the week. That way you can prep it all at once and have a week of super easy meals ready to go!
- First, allow to cool.
- Seal in an airtight container and refrigerate for up to 3-5 days.
- You can also freeze these black bean vegan enchiladas:
- Bake and allow to cool.
- Place in a freezer-safe airtight container and place a sheet of plastic wrap directly on top of the enchiladas. (this forms a barrier against freezer burn.)
- Freeze for up to 3 months.
- Defrost overnight in the fridge or a few hours on the counter.
- Cover with foil and bake in the oven.
- You may need to add a little liquid to keep them from drying out as they warm up.
- You can freeze before baking, but they may dry out more.
Enchiladas are a delicious Mexican dish. They vegan enchiladas are super customizable and you can put in just about anything. Traditionally, they are corn tortillas, with the filling of your choice, baked in a sauce and topped with cheese.
They go really well topped with loads of yumminess! Some of our faves to top them with are: guacamole, white cheese sauce or Mexican salsa and we always eat them with a side of Baked Corn Tortilla Chips!
Most of them are! The key is to look at the ingredients. Most corn tortillas are simply made with corn/corn flour, lime and salt.
Traditionally enchiladas are made with corn tortillas, but you can use flour if you want! I use flour in my Vegan Black Bean and Pumpkin Enchiladas.
More Vegan Mexican Inspired Recipes
Don't underestimate our love for Mexican food. In addition to these black bean enchiladas, we regularly make these plant based recipes:
Vegan Enchiladas with Black Beans
- 1 cup chopped red onion
- 1 ½ cups diced zucchini , see note
- 1 ½ cups diced tri color peppers , see note
- 3 cloves minced garlic
- ¾ teaspoon sea salt
- ¼ cup chopped cilantro
- 15 ounces black beans , including liquid (1 can)
- ¼ cup red enchilada sauce , mild if preferred (homemade or store bought)
- ¼ cup dairy-free sour cream
- Preheat oven to 350.
- Saute onion, zucchini, peppers, garlic and salt until onions get brown and caramelized. About 10 minutes.
- Add cilantro and saute 1-2 more minutes.
- Add black beans and juice, enchilada sauce and sour cream. Heat until thickened. About 3-4 minutes. Remove from heat.
- Place about ¾ cup of the enchilada sauce at the bottom of a baking dish, covering it with a thin layer.
- Build enchiladas by placing a few spoonfuls of filling in the middle of each tortilla. Next roll the tortilla and place seam side down in baking dish. Repeat until all tortillas are used.
- Cover the rolled tortillas with the remainder of the enchilada sauce. Then drizzle with the sour cream.
- Then, cover with your sliced green onions and chopped cilantro. Add sliced limes if preferred.
- Bake at 350 degrees for 20-25 minutes until the sauce is nice and bubbly.
- You can use any leftover veggies you have, just make sure it equals a total of 3 cups.
- The juice of the black beans help thicken the filling, feel free to omit if you want and rinse and drain them instead.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.