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    Home » Main Dishes » Vegan Black Bean Enchiladas

    Vegan Black Bean Enchiladas

    Published: Mar 25, 2019 · Updated: Nov 23, 2020 by Marlena Luna · This post may contain affiliate links. · 1 Comment

    Jump to Recipe Pin SaveSaved!
    Vegan black bean enchiladas on a white plate.

    Vegan black bean enchiladas are an easy dinner any night of the week.  The beans are mixed with enchilada sauce and cream cheese for a tasty filling.  Pair this Mexican-inspired dish with your favorite sides to complete the meal. 

    Two vegan enchiladas on a white plate stuffed with a creamy black bean filling then topped with sliced olives, green onions, and diced avocado.

    Mexican food is my weakness!

    Recently I was having a craving for vegan enchiladas! I didn't want to spend hours in the kitchen so I came up with this easy vegan black bean enchilada recipe. 

    They're filled with a seasoned 'enchilada cream cheese cream cheese sauce', black beans, corn, and grilled onion and bell pepper.

    The bold flavors of the black bean filling make these enchiladas a hit with everyone!

    Serve them as a main dish with a side of Spanish rice for dinner this week.

    Vegan black bean enchiladas are quick, flavorful and can easily be customized to your taste and available ingredients.

    Two black bean enchiladas on a white plate topped with olives, green onions and diced avocado.

    What goes in these vegan enchiladas?

    To keep it simple the enchiladas are stuffed with black beans, grilled onions, and sweet corn. The filling is mixed with a Mexican-inspired cream cheese sauce creating the most amazing, creamy black bean enchiladas.

    But don’t stop there with the filling!

    Enhance the flavors with any one of these add-ins:

    • Chopped spinach: Add about ½ cup of frozen spinach to the mix. Thawed and drained first.
    • Cooked potato: Bake or steam 1 large potato. Let it fully cool, dice, and add it to the filling. Or try 1 cup of frozen hash browns, no need to defrost.
    • Cooked tofu: Cut ½ a block of tofu into about 1-inch cubes. Sprinkle with your favorite seasonings. Bake at 350ºF for 20-30 minutes or until tofu looks “dry”. Flip at least once.

    Got leftover veggies that need to be used up? Mix in one cup of cooked veggies to the filling.

    What is enchilada cream cheese sauce?

    The cream cheese sauce is a mix of cashew cream cheese, vegan enchilada sauce, and a few Mexican seasonings. It gives the enchilada filling a creamy, cheesy flavor without any processed ingredients!

    How to make black bean enchiladas

    Black bean enchiladas are full of flavor and easy to make.

    To make the filling

    Enchilada sauce, cream cheese, and seasonings in a glass bowl.

    Add the sauce ingredients to a large bowl.

    Enchilada cream cheese in a glass bowl.

    Whisk everything together until creamy.

    Enchilada cream cheese, grilled onion, black beans, and sweet corn in a glass bowl.

    Add the remaining filling ingredients to the bowl.

    A bowl of black bean enchilada filling.

    Mix everything until well combined.

    To assemble the enchiladas

    A spoon filling a corn tortilla with black bean enchilada filling.

    Spoon the filling into a softened corn tortilla.

    Corn tortilla enchiladas in a casserole dish.

    Roll up the tortilla and place it seam-side down in the baking dish.

    Saucy vegan enchiladas in a casserole dish.

    Cover the enchiladas with a generous layer of sauce.

    Saucy vegan enchiladas topped with sliced olives.

    Add optional sliced olives and/or vegan cheese.

    Cooked black bean enchiladas in a white casserole dish topped with sliced olives and green onions.

    Cover with foil and bake at 350ºF for 20-25 minutes.

    Baking Tip: If you like saucy enchiladas, keep them covered with foil for the full bake time. For a crispier edge remove the foil for the last 8 minutes of cooking.

     

    Serving Suggestions

    Serve with any of these topping favorites: diced avocado, green onions, vegan sour cream, and/or fresh cilantro.

    For saucy enchiladas, cover them with extra sauce before serving.

    What tortillas can I use?

    You can use either corn or flour tortillas. I went with corn tortillas.

    If you decide to use corn as well, you’ll want the tortillas to be soft and pliable. This will keep them from breaking or ripping when they’re rolled up. You can either heat them in a dry pan or steam them to soften.

    To warm corn tortillas on a pan

    In a large, dry pan place the tortillas over medium heat until just warmed. Carefully flip a few times so one side doesn’t cook too long. Place the warm tortillas on a plate and cover so they stay soft. (I like to use this method and cook all 10 tortillas at once. I carefully flip and rotate the stack of tortillas in the pan to steam them together.)

    To steam corn tortillas

    Wrap them in a clean dish towel and heat in a steamer basket for 1 minute. Remove from the heat and allow them to steam in the towel for 5-10 minutes. If they’re not pliable enough place them back in the steamer basket for about 30 seconds to a minute. Place the warm tortillas on a plate and cover so they stay soft.

    Vegan black bean enchiladas on a white plate topped with extra sauce, green onions, sliced olives, and diced avocado.

    If you enjoyed this recipe you may also enjoy one of these:

    • 36 Vegan Mexican Recipes
    • Vegan Taco Soup
    • Vegan French Bread Pizza
    • Jackfruit Tamales
    • Instant Pot Vegetable Soup

    We'd love to hear from you!

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    See ya there!

    Recipe

    Black bean enchiladas topped with freshly diced avocado.

    Black Bean Enchiladas (vegan)

    prep time: 20 minutes minutes
    cook time: 20 minutes minutes
    total time: 40 minutes minutes
    servings: 12 enchiladas
    The best vegan enchiladas loaded with black beans, corn, and grilled onions mixed with a creamy sauce. They’re easy to make and always satisfying.
    4.95 stars (18 reviews)
    Print Pin SaveSaved!

    Ingredients

    For The Enchiladas

    • 10-12 corn tortillas
    • 2 (15-ounce) cans black beans, drained and rinsed
    • 2 (15-ounce) jars enchilada sauce, divided
    • 1 medium onion, chopped
    • 1 medium bell pepper, chopped
    • 1 ¼ cup frozen corn
    • ½ cup cashew cream cheese
    • 1 teaspoon chili powder
    • 1 teaspoon garlic powder
    • ½ teaspoon himalayan pink salt, or to taste
    • ½ teaspoon onion powder
    • Optional: 1 can of olives, sliced

    Serve With

    • diced avocado
    • vegan sour cream
    • green onions
    • fresh cilantro
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    Instructions

    • Preheat your oven to 350ºF
    • Sauté the onions and bell pepper in a skillet until browned and softened, about 15 minutes.
    • In a large bowl, whisk together the cream cheese, ½ cup of enchilada sauce, and seasonings. Then, mix in the black beans, onions, bell pepper, and corn.
    • Heat the tortillas using one of the methods below. Place the heated tortillas on a plate and cover to keep warm.
    • Spoon a layer of enchilada sauce on the bottom of a 9x13-inch oven safe dish.
    • Fill the softened tortillas with a few scoops, about ¼ cup, of the filling and lay them seam-side down in the dish.
    • Once the dish is filled cover the tops of the tortillas with more enchilada sauce and optional sliced olives or vegan cheese. 
      Save any extra sauce for serving.
    • Bake at 350ºF for 20-25 minutes.
    • Serve topped with extra sauce, diced avocado, and any optional toppings.

    To Soften The Corn Tortillas

    • Warm on a pan – Place the stack of tortillas in a large dry pan. Heat over medium heat flipping and rotating the stack of tortillas to warm them evenly. Place the warm tortillas on a plate and cover so they stay soft.
    • Steam the corn tortillas – Wrap them in a clean dish towel and heat in a pot with a steamer basket for 1-2 minutes. Remove them from the heat and let them steam in the towel for 3-5 minutes. If they’re not pliable enough place them back in the steamer basket for another minute. Keep the tortillas in the towel to stay soft and warm.

    Notes

  • Cashew cream cheese can be replaced with an equal amount of your favorite store-bought or homemade cream cheese.
  • Additional filling options: You can always add your favorite beans or veggies to these enchiladas. Some other filling options are tofu ground beef, chopped spinach, cooked diced potatoes, or any leftover veggies you need to use up.
  • I use and recommend the enchilada sauce from Whole Foods. It's mild enough for my family. But feel free to use any enchilada sauce on hand.
  • There is no need to defrost the frozen corn. It will heat up in the enchiladas. It can also be replaced with available fresh or canned corn.
  • If you're using flour tortillas, don't top them with enchilada sauce. Bake them dry and top with enchilada sauce after baking. If you top them before baking the tortillas will become mushy.
  • Nutrition

    Serving: 1g | Calories: 153kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Sodium: 32mg | Fiber: 4g | Sugar: 2g

    **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

    course: Main Dishes
    cuisine: Mexican-Inspired
    author: Marlena Luna
    Did you make this recipe?Please consider Leaving a Review!

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    Comments

      4.95 from 18 votes (18 ratings without comment)

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    1. Thanigaivelan

      October 01, 2019 at 10:28 pm

      Love this black bean enchiladas vegan....Love your blog also...Writing style is neat and clean.

      Reply

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    Marlena Luna in a pink sweater holding a coffee mug.

    Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

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