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    Home ▸ Vegan Main Dishes

    The Best Vegan Black Bean Enchiladas

    Last modified: April 3, 2021. Originally posted: February 24, 2020 By Sophia DeSantis

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    Vegan black bean enchiladas packed with veggies and an incredible flavor. They're super simple to put together and make a meal the whole family will love! #veganmexicanrecipes #healthyvegandinner
    White plate with two red sauce enchiladas drizzled with sour cream
    Baked enchiladas with red sauce topped with green onions and limes
    Vegan black bean enchiladas packed with veggies and an incredible flavor. They're super simple to put together and make a meal the whole family will love! #veganmexicanrecipes #healthyvegandinner

    Vegan black bean enchiladas packed with veggies and an incredible flavor. They're super simple to put together and make a meal the whole family will love!

    White plate with two red sauce enchiladas drizzled with sour cream

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    My whole family LOVES these enchiladas. I always love it when I can make a dish my kids will eat without a full blown tantrum. Plus they're the perfect way to use up some of the veggies hanging out in the fridge you know are about to go bad.

    Vegan Enchiladas

    Much like a lot of my quick and easy meal ideas, I use enchiladas as a way to use up veggies in my fridge. This recipe was a result of my putting together some stuff I had left over! And it turned out amazing.

    What is an enchilada?

    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!

    Are corn tortillas vegan?

    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.

    Can you make enchiladas with flour tortillas?

    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.

    Tips to keep them from getting soggy

    I don't think of the tortillas in enchiladas as soggy, more like smothered in sauce. If you bake them and eat them right away, the texture will be perfect.

    That being said, I have seen some people say that one trick is to briefly fry your tortillas in some oil, this helps create a barrier and prevents the sauces from soaking your tortillas.

    How do you keep corn tortillas from breaking?

    There are multiple things to consider when it comes to tortillas breaking. I have experimented with this a ton, and here are my main recommendations:

    • 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.

    Do I freeze enchiladas before or after cooking?

    You can definitely freeze enchiladas! I would recommend freezing after cooking, just make sure they've completely cooled down first and are stored in an airtight container. I also like to cover them in plastic, with the plastic wrap touching the enchiladas to form a barrier against freezer burn.

    When you are ready to eat, allow them to slowly defrost on the counter. Then cover in foil and bake to warm. You may need to add a little liquid to keep them from drying out as they warm up.

    You can also half bake the enchiladas before freezing then bake them to the end after you defrost. If you want to freeze them before baking, you can as well, but you still make need to watch them so they don't dry out. Simply pick up the cooking instructions from the recipe.

    Can you freeze leftover enchiladas?

    Yep! Just follow the instructions above! I would take them out of the pan, and make sure to store them in an airtight container.

    How to prep ahead

    I love to prep ahead when it comes to my weekly meals. These vegan enchiladas are super easy to prep for. Here is what you need to do:

    1. Chop any veggies you have leftover and keep them in the fridge until you are ready to make the enchiladas.
    2. Make the enchilada sauce, sour cream and any toppings you want.
    3. Day of, simply put these all together!

    You can also plan your meals by have taco, burrito, nacho or Mexican bowl night earlier in the week. Then prep it all at once and have a week of super easy meals ready to go!

    How To Make Vegan Enchiladas

    1. Saute the veggies. Wooden spoon mixing chopped veggies in a pan
    2. Add the rest of the filling ingredients. Wooden spoon mixing black bean mixture with veggies in a pan
    3. Build your enchiladas and place in a pan with sauce.Collage of how to fill and build enchiladas
    4. Cover with more sauce and drizzle with sour cream, green onions and cilantro. Uncooked enchiladas with red and white sauce, green onions and sliced limes
    5. Bake. Baked enchiladas with red sauce topped with green onions and limes
    6. Devour! Fork taking a bite from a plate of black bean and veggie enchiladas

    Tips on changing up the filling

    You can definitely make these 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!

    Side dishes

    While these enchiladas are perfect on their own, you can make this a full on fiesta by serving with the following amazing recipes:

    • Mexican Coleslaw With Cilantro Lime Dressing
    • Oil-Free Baked Corn Tortilla Chips
    • Fully Loaded Guacamole Dip with Vegan Cotija Cheese
    • Easy Fresh Mexican Salsa Recipe
    • Healthy Vegan Bean Dip
    • Vegan Queso Blanco (Mexican White Cheese Dip)
    • Vegan Mexican Chili Cheese Dip
    • Best Vegan Nacho Cheese Sauce
    • Simple Mexican Rice

    Toppings for enchiladas

    • Simple Healthy Guacamole Recipe
    • Easy Fresh Mexican Salsa Recipe
    • Vegan Queso Blanco (Mexican White Cheese Dip)
    • Best Vegan Nacho Cheese Sauce
    • The Best Vegan Sour Cream Recipe
    • Quick and Easy Red Enchilada Sauce

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    White plate with two red sauce enchiladas drizzled with sour cream

    The Best Vegan Black Bean Enchiladas

    Sophia DeSantis
    Vegan black bean enchiladas packed with veggies and an incredible flavor. They're super simple to put together and make a meal the whole family will love!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 20 mins
    Total Time 45 mins
    Course Main Course
    Cuisine Mexican
    Servings 12
    Calories 153 kcal

    Ingredients
     
     

    • 12 corn tortillas
    • 2 cups red enchilada sauce , mild if preferred (homemade or store bought)
    • ¼ cup dairy-free sour cream
    • ½ cup sliced green onions , about 2
    • ½ cup chopped cilantro
    • 1 lime , sliced (optional)

    Filling:

    • 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

    Instructions
     

    • 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.

    Notes

    • 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.

    Nutrition

    Calories: 153kcalCarbohydrates: 27gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 192mgPotassium: 321mgFiber: 6gSugar: 3gVitamin A: 723IUVitamin C: 30mgCalcium: 44mgIron: 1mg

    Nutrition and metric information should be considered an estimate.

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    1. King P.

      February 21, 2022 at 9:58 am

      Great recipe thank you for sharing. I have always been a fan of regular enchiladas, but was recommended to try this. Overall it was very good and easy to make. 5 stars!

      Reply
      • Sophia DeSantis

        February 21, 2022 at 3:32 pm

        So happy you liked it!

        Reply
    2. Girija

      December 12, 2021 at 3:21 pm

      Hi Sophia, This recipe looks great. Can these be made in advance and cooked later? Thanks!

      Reply
      • veggiesdontbite

        December 15, 2021 at 9:40 pm

        Hi Girija! Yes! You can definitely do this. The only thing is that you may need to add some broth while it bakes as the tortillas might absorb the liquid. But just watch it. I have done this a few times and needed a touch more liquid.

        Reply
    3. Danielle

      April 26, 2021 at 2:42 pm

      I’m writing this as I stuff my face with the leftovers. WOW these were so delicious. I used store-bought enchilada sauce just because I had some in the pantry. And I also topped these with a nut-free queso and served them with a side of Spanish rice.

      I used to live in the southwest where I always had amazing options for Mexican food. Now that I live in Maine I do not have access to much Mexican let alone vegan options. So these really really hit the spot and satisfied my cravings! Thank you!

      Reply
      • veggiesdontbite

        April 26, 2021 at 3:40 pm

        Ha! I love it Danielle! So happy you liked them!

        Reply
      • Donna

        July 25, 2021 at 7:08 pm

        Amazing!

        Reply
        • veggiesdontbite

          July 25, 2021 at 8:47 pm

          Yay! So happy you liked it!

    4. Nicole

      April 26, 2021 at 10:38 am

      Literally the best (and easiest to make) enchiladas! We can’t get enough of them!

      Reply
      • veggiesdontbite

        April 26, 2021 at 11:37 am

        Yay! So glad you liked them Nicole!

        Reply
    5. Louise

      April 09, 2021 at 11:11 am

      I made this for my son and I tonight. It tasted so fresh and wholesome. I would pay for this at a restaurant! This is going to be a regular on our table. Thank you ☺️

      Reply
      • veggiesdontbite

        April 09, 2021 at 8:47 pm

        Wow! What a review! Thank you so much!

        Reply
    6. Jess

      March 30, 2021 at 5:46 pm

      Y'all. MAKE. THESE. I topped with vegan queso and my partner used vegan sour cream. So so good (and I'm pretty picky)

      Reply
      • veggiesdontbite

        April 01, 2021 at 5:39 pm

        Ah! So so happy to hear! Thank you!

        Reply
    7. ANDREJA SWEENEY

      February 01, 2021 at 10:37 pm

      My family and I loved it. Tasty and filling. Andreja Sweeney, Zadar, Croatia

      Reply
      • veggiesdontbite

        February 02, 2021 at 9:37 am

        I'm so happy you liked it! Thanks for letting me know!

        Reply
    8. Jale Ferland

      February 01, 2021 at 4:49 pm

      This recipe came in my inbox today and I couldn't wait to make it. I followed the recipe as written except I made 4 enchiladas and one big burrito because i was low on corn tortillas. I used homemade enchilada sauce and sour cream and it was fantastic. This recipe is now on my fav list.

      Reply
      • veggiesdontbite

        February 01, 2021 at 9:22 pm

        I am thrilled you liked it Jale! It's one of our favorites too!

        Reply
    9. Isabella

      January 10, 2021 at 7:19 pm

      Hello! Just wondering if I can omit the sour cream all together? Thanks!

      Reply
      • veggiesdontbite

        January 10, 2021 at 8:28 pm

        Hi Isabella! You can definitely omit it but the end result won't be as creamy. You should probably add more sauce to make up for the lost moisture.

        Reply
    10. Hunter

      August 08, 2020 at 3:14 pm

      My family loved this! My non-vegan Mexican husband said this is one of the best things you’ve made. I asked, you mean that’s vegan? And he said no, just in general!! I did add some vegan cheese on top but this is so great!

      I added 1/2 cup mushrooms in place of 1/2 zucchini.
      I used siete enchilada sauce and siete cassava flour tortillas.

      Reply
      • veggiesdontbite

        August 09, 2020 at 2:49 pm

        I am SO happy you guys liked this so much!! Thank you so much for the great review!

        Reply
    11. kathleen johnson

      May 12, 2020 at 7:42 pm

      if i want it to be mostly vegan can I use regular sour cream

      Reply
      • veggiesdontbite

        May 12, 2020 at 8:29 pm

        Hi Kathleen! Absolutely you can use anything you like and works best for you! These recipes are a way to add more plants into your diet, not to make people feel like they have to adhere to them 100%. Add your sour cream or anything else that works for you guys! Hope you like them, let me know what you think!

        Reply
    12. Debra

      May 06, 2020 at 6:30 pm

      Well, these were another hit! Wow! So delicious and enough leftover for my husband and myself to have for a couple of more dinners. I used your recipe for Cashew Sour Creme, ummm...INCREDIBLE! and a store bought enchilada sauce. Next time I will use your sauce so that it will be oil free. My daughter made them as well and loved them. Thank you for anther great recipe . 😊

      Reply
      • veggiesdontbite

        May 06, 2020 at 7:40 pm

        I am so happy you liked them Debra!! Thank you so much for the great review. The enchilada sauce is super easy to make, and can be made a few days ahead of time so it's ready to go!

        Reply

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