Vegan Black Bean Enchiladas

Ingredients:

For the Enchiladas:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced red onion
• 1 bell pepper, diced (any color)
• 2 cloves garlic, minced
• 1 tbsp olive oil (for sautéing)
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika (optional)
• 1/4 tsp salt (to taste)
• 1/4 tsp black pepper
• 8 small corn tortillas (make sure they are vegan-friendly, as some may contain dairy)
• 1 1/2 cups enchilada sauce (store-bought or homemade – see below)
• 1/4 cup chopped fresh cilantro (optional, for garnish)
• 1/4 cup sliced green onions (optional, for garnish)
• 1/2 cup vegan cheese (optional, for topping)

For the Homemade Enchilada Sauce (optional, you can use store-bought):

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (8 oz) tomato sauce
• 1/2 cup water
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp apple cider vinegar (or lime juice)

Instructions:

For the Enchilada Sauce (skip if using store-bought):

1. Heat olive oil in a medium saucepan over medium heat. Add the onion and garlic, and sauté for about 3 minutes until soft.
2. Add the tomato sauce, water, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir to combine and bring the sauce to a simmer.
3. Let it simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Stir in the vinegar or lime juice and adjust seasonings to taste. Remove from heat.

For the Enchiladas:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and garlic. Sauté for 5 minutes until softened.
3. Stir in the black beans, corn, cumin, chili powder, smoked paprika (if using), salt, and black pepper. Cook for an additional 2-3 minutes, stirring to combine, then remove from heat.
4. Lightly warm the corn tortillas in the microwave for 20-30 seconds to make them more pliable.
5. Spread a small amount of enchilada sauce on the bottom of a baking dish to prevent sticking.
6. To assemble the enchiladas, spoon about 1/4 cup of the black bean and veggie mixture into the center of each tortilla, then roll up the tortilla tightly and place it seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the rolled tortillas and top with vegan cheese (if using).
8. Bake for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly. If you used cheese, bake until the cheese is melted and slightly golden.
9. Remove from the oven and garnish with fresh cilantro and sliced green onions.

Serving Suggestions:

• Serve with a side of avocado or guacamole for extra creaminess.
• A simple salad with a lime vinaigrette or some Mexican rice pairs well with these enchiladas.
• Top with extra salsa, hot sauce, or dairy-free sour cream for added flavor.

Tips:

• You can add more veggies to the filling, such as zucchini, spinach, or mushrooms, for additional texture and nutrition.
• For a spicier kick, add a diced jalapeño to the filling or use a spicier enchilada sauce.
• These enchiladas are perfect for meal prep—simply assemble them in advance and refrigerate or freeze until ready to bake.

These Vegan Black Bean Enchiladas are a satisfying and hearty meal that’s full of flavor and plant-based goodness. Enjoy!