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!
Satisfy your sweet tooth with this easy-to-make recipe for Vegan Black Bean Enchiladas.
1. Info for Vegan Black Bean Enchiladas
- Cook Time: 1 Hr 0 Min
- Total Time: 1 Hr 0 Min
- Servings: 6
- Calories: 203.63 kcal
2. Ingredients for Vegan Black Bean Enchiladas
- 2 cans red enchilada sauce (10 oz. per can)
- 1/2 red onion (medium)
- 1 red bell pepper (medium)
- 1 jalapeno pepper (small, optional)
- 2 garlic cloves
- 1 Tbsp. olive oil
- 1 can black beans (13.5 oz. per can, drained and rinsed)
- 1 can Hatch mild diced green chiles (4 oz. per can)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. dried oregano
- 12 soft corn tortillas (6-inch diameter)
- Finely chopped cilantro (optional, for garnish)
- hot sauce
3. Directions:
- Preheat the oven to 350°F.
- Spoon about 1/2 cup of enchilada sauce into a 9×13-inch baking 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. Once oil is hot, add the onion and peppers. Saute until softened and beginning to brown, 6-7 minutes. Add the black beans, green chilies, garlic, salt, black pepper, cumin, coriander, and oregano. Cook until fragrant, 1-2 minutes longer.
- Transfer the bean mixture to a large mixing bowl. Gently mash the beans with a large fork, leaving some whole.
- Place a few tortillas on a dinner plate and warm in the microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.
- 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 sauced baking dish. Repeat with the remaining tortillas and filling.
- Evenly pour remaining enchilada sauce from the 2 cans over the rolled tortillas, spreading it to make sure all tortillas are covered.
- Cover the dish with a sheet of aluminum foil.
- Bake the enchiladas on middle rack of oven for 20 minutes.
- Carefully remove the foil. 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 with additional enchilada sauce and hot sauce if you like.