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Vegan Black Bean Enchiladas

Vegan Black Bean Enchiladas

Vegan Black Bean Enchiladas

Enchiladas are the ultimate comfort food, and this plant-based version doesn’t skimp on flavor! Packed with protein-rich black beans, smothered in a smoky enchilada sauce, and topped with melty vegan cheese, these Vegan Black Bean Enchiladas are a crowd-pleaser. Whether you’re serving dinner for the family or meal-prepping for the week, this recipe is a winner.

Ingredients

For the Filling:

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 cup cooked corn (fresh, frozen, or canned)
  • 1 ½ cups black beans, rinsed and drained
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • Salt and pepper to taste
  • ½ cup chopped fresh cilantro

For the Enchilada Sauce:

  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 2 tbsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin
  • 2 cups vegetable broth
  • 1 cup tomato sauce
  • Salt to taste

For Assembly:

  • 8-10 small flour or corn tortillas
  • 1 ½ cups shredded vegan cheese (cheddar-style works great)
  • Fresh toppings: diced tomatoes, chopped cilantro, sliced green onions, avocado

Instructions

Step 1: Prepare the Filling

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the diced onion and cook until softened, about 5 minutes.
  3. Stir in the garlic and bell pepper, cooking for another 2-3 minutes.
  4. Add the corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 2-3 minutes until the spices are fragrant.
  5. Stir in the chopped cilantro and remove from heat.

Step 2: Make the Enchilada Sauce

  1. In a medium saucepan, heat olive oil over medium heat.
  2. Whisk in the flour and chili powder, cooking for 1 minute to form a roux.
  3. Gradually add the vegetable broth while whisking continuously to avoid lumps.
  4. Stir in the tomato sauce, smoked paprika, garlic powder, onion powder, cumin, and a pinch of salt.
  5. Simmer for 5 minutes, stirring frequently, until the sauce thickens slightly. Remove from heat.

Step 3: Assemble the Enchiladas

  1. Preheat your oven to 375°F (190°C).
  2. Spread a thin layer of enchilada sauce at the bottom of a 9×13-inch baking dish.
  3. Warm the tortillas slightly to make them pliable. Place 2-3 tablespoons of filling in the center of each tortilla and roll tightly.
  4. Arrange the filled tortillas seam-side down in the baking dish.
  5. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered.
  6. Sprinkle shredded vegan cheese evenly over the top.

Step 4: Bake

  1. Cover the baking dish with foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 5: Garnish and Serve

  1. Let the enchiladas cool for 5 minutes before serving.
  2. Garnish with fresh toppings like diced tomatoes, cilantro, sliced green onions, or avocado.

Tips and Variations

  • Add Protein: Swap black beans for lentils or add crumbled tofu for a protein boost.
  • Spice It Up: Add diced jalapeños or a dash of hot sauce for extra heat.
  • Make It Creamy: Drizzle with vegan sour cream or cashew crema before serving.
  • Meal Prep: These enchiladas freeze beautifully! Assemble and freeze before baking for an easy weeknight meal.

Nutrition Information (Per Serving, Approximate)

  • Calories: 320
  • Protein: 12g
  • Carbohydrates: 38g
  • Fat: 12g
  • Fiber: 8g
  • Iron: 3mg

Why You’ll Love This Recipe

These Vegan Black Bean Enchiladas are bold, flavorful, and easy to make. With their hearty filling, smoky sauce, and cheesy topping, they’ll quickly become a staple in your recipe rotation. Serve them with a side of rice, guacamole, or a fresh salad for a complete and satisfying meal.