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    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Vegan Black Bean Enchiladas

    Published: Jan 25, 2021 · by Nicole · Updated: Feb 17, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    vegan enchiladas

    These vegan black bean enchiladas are made with a homemade enchilada sauce and a creamy cashew "cheese" sauce! Packed full of vegetables and loaded with flavor, these are the best vegan enchiladas you'll find!

    Vegan Black Bean Enchiladas (Gluten-free)-13
    Jump to:
    • How to make black bean enchiladas
    • Recipe tips and substitutions
    • Storing and freezing black bean enchiladas
    • Other comforting dinner recipes
    • Recipe

    One thing that I can always look forward to after a long day of work is a wholesome, flavorful dinner. Especially when it's cold and gloomy outside, it always makes me happy.

    Plus, cooking is such a great stress-relief! I love playing some good music and just letting my mind relax while I whip up some deliciousness.

    Vegan enchiladas with cashew cheese and fresh herbs

    Recently, I can't stop making enchiladas. The flavors are incredible, and there are so many filling options.

    The ones I'm sharing today are made with black beans, which is a popular plant based option that's loaded with protein.

    Paired up with the fluffy wraps, the homemade sauce, and the vegan cheese on top - this is some serious comfort food.

    Plant based enchiladas with cheese sauce on a plate

    Speaking of the homemade enchilada sauce, you won't be able to get enough of it! I certainly can't.

    Rich and savory, it contrasts super well with the tangy 'cheese' sauce and absorbs super well into the tortilla.

    Overall, I would definitely recommend making extra enchiladas to enjoy the next day (or go back for seconds)!

    How to make black bean enchiladas

    As you can see, there are three different components to the recipe - the black bean filling, the homemade enchilada sauce, and the 'cheese' sauce.

    But don't worry, because each one requires just a handful of ingredients and it's way easier than it looks!

    Vegan enchiladas with a cashew cheese sauce

    Make the black bean filling

    Firstly, heat some olive oil a large pan and garlic and a red chilli pepper. Cook for 2 minutes, until fragrant, then add onion and cook for 2 minutes more.

    • Onions and chilli in a frying pan
    • Vegetables in a pan

    Now add carrots and bell pepper, cooking for 3-4 minutes, until the vegetables soften.

    Add the black beans, tamari and apple cider vinegar and cook for around 5 minutes, until the black beans soften. Set aside to prepare the enchilada sauce and the 'cheese'.

    Vegetables and black beans in a pan

    Make the vegan enchilada sauce

    This sauce is absolutely delicious, and really easy to make!

    Firstly, heat olive oil in a pan over a medium heat and add cumin, turmeric and cinnamon. When the spices are fragrant (around 2-3 minutes), add the tomato paste, garlic, and sriracha. Stir for a few minutes more.

    • Ingredients for vegan enchilada sauce
    • Vegan enchilada sauce

    Now add the gluten-free flour and gradually pour in the vegetable broth, around ¼ cup at a time, whisking until the sauce thickens.

    Transfer to a bowl and set aside while you make the cheese sauce.

    Make the vegan 'cheese' sauce

    The great thing about this vegan cheese sauce is that it's super versatile. If you have any left over, you can save it to use for other recipes. Like nachos!

    • Vegan cheese sauce in a pan

    Simply add soaked cashews, plant based milk, cumin, turmeric, nutritional yeast and cornstarch to a blender or food processor. Blend until very smooth.

    Transfer to a saucepan and stir over a medium heat for 4-5 minutes, until the sauce thickens.

    Assemble and bake the enchiladas

    Preheat the oven to 180 degrees C (350 degrees F) while you make the enchilada sauce and the cheese.

    • Enchilada sauce in a baking dish
    • Black bean filling in a tortilla

    Add around ½ of the enchilada sauce to the base of a rectangular baking dish.

    Next, add ¼-1/3 cup of the black bean filling to the base of a tortilla. Wrap it up tightly, tucking in the edges, and then arrange in the baking dish over the enchilada sauce.

    Black bean enchiladas in a baking dish

    Add the rest of the sauce on top, followed by the cheese. Bake in the preheated oven for 15-20 minutes.

    Recipe tips and substitutions

    You can add bite sized roasted sweet potato to the black bean filling. It makes a delicious addition!

    This recipe is gluten-free as long as you use gluten-free tortillas.

    You can add other vegetables of your choice to the filling. For instance, zucchini and leafy greens work well.

    When making the sauce, do not turn the heat up too high as this can make the sauce become too thick very quickly.

    Closeup of plant based enchiladas in a baking dish

    Storing and freezing black bean enchiladas

    These vegan enchiladas will keep in the fridge for up to 3 days in an airtight container. However, I would recommend eating them straight away for the best flavor and texture.

    Black bean enchiladas on a plate

    They are also freezer-friendly. You can freeze them for up to 2 months, and allow to thaw in the fridge. Then, reheat in the oven at 180 degrees C (350 F) for around 15 minutes.

    Other comforting dinner recipes

    For more delicious vegan meal ideas, check out these tasty recipes:

    • BBQ pulled jackfruit
    • Red lentil cauliflower Dahl
    • Sweet potato soup
    • Simple broccoli stir-fry
    • One pot lemon pasta
    Vegan Black Bean Enchiladas (Gluten-free)-17

    Let me know in the comments: what's a dinner that you always look forward to? If you give these vegan black bean enchiladas a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating.

    Recipe

    easy vegan enchiladas

    Vegan Black Bean Enchiladas

    These vegan black bean enchiladas are made with a delicious homemade enchilada sauce and creamy cashew "cheese"! They make a great plant based meal that's bursting with flavor.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Course: Main Course
    Cuisine: Mexican
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: black beans, Cashew cheese, Cashews, earth of maria, Enchiladas, how to make vegan enchiladas, sauce, to move, vegan cheese, Vegetables
    Servings: 8 enchiladas
    Calories: 310kcal
    Author: Oh My Veggies

    Equipment

    • Saucepan
    • Conventional oven
    • Rectangular baking dish

    Ingredients

    Black bean filling

    • 1 tbsp olive oil
    • 2 cloves garlic minced
    • 1 red chilli pepper de-seeded and chopped
    • 1 large onion diced
    • 1 large carrot peeled and diced
    • 1 large bell pepper diced
    • 2 cans black beans drained and rinsed (8 oz)
    • 2 tbsp tamari
    • 2 tbsp apple cider vinegar

    Enchilada sauce

    • 3 tbsp olive oil
    • 1 tsp cumin
    • 1 tsp cumin
    • ½ tsp cinnamon
    • 2 tbsp tomato paste
    • 2 cloves garlic minced
    • ½ tbsp sriracha
    • ⅓ cup gluten-free flour
    • 2 cups vegetable broth

    Vegan cheese sauce

    • 1 cup cashews soaked in water for 4 hours
    • 1 ½ cup plant based milk
    • 1 tsp cumin
    • ½ tsp turmeric
    • 3 tbsp nutritional yeast
    • 2 tbsp cornstarch
    US Customary - Metric

    Instructions

    Make the black bean filling

    • Heat the olive oil a large pan, adding the garlic and a red chilli pepper. Cook for 2 minutes, until fragrant, then add onion and cook for 2 minutes more.
    • Add carrots and bell pepper, cooking for 3-4 minutes, until the vegetables soften.
    • Add the black beans, tamari and apple cider vinegar and cook for around 5 minutes, until the black beans soften. Set aside to prepare the enchilada sauce and the 'cheese'.

    Make the enchilada sauce

    • Heat the olive oil in a pan over a medium heat and add cumin, turmeric and cinnamon. When the spices are fragrant (around 2-3 minutes), add the tomato paste, garlic, and sriracha. Stir for a few minutes more.
    • Now add the gluten-free flour and gradually pour in the vegetable broth, around ¼ cup at a time, whisking until the sauce thickens. Transfer to a bowl and set aside while you make the cheese sauce.

    Make the vegan cheese sauce

    • While you make the cheese sauce, you can preheat the oven to 180 degrees C (350 F).
    • Add the soaked cashews, plant based milk, cumin, turmeric, nutritional yeast and cornstarch to a blender or food processor. Blend until very smooth.
    • Transfer to a saucepan and stir over a medium heat for 4-5 minutes, until the sauce thickens.

    Assemble the enchiladas

    • Add around ½ of the enchilada sauce to the base of a rectangular baking dish.
    • Next, add ¼-1/3 cup of the black bean filling to the base of a tortilla. Wrap it up tightly, tucking in the edges, and then arrange in the baking dish over the enchilada sauce.
    • Add the rest of the sauce on top, followed by the cheese. Bake in the preheated oven for 15-20 minutes.

    Nutrition

    Calories: 310kcalCarbohydrates: 34gProtein: 12gFat: 16gSaturated Fat: 2gSodium: 613mgPotassium: 579mgFiber: 9gSugar: 5gVitamin A: 2401IUVitamin C: 38mgCalcium: 106mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Earth of Maria, Gluten-free Vegan Recipes, Vegan Dinner Recipes, Vegan Main Dishes, Vegan Recipes, Vegan Weeknight Meals, Vegetarian Main Dishes, Vegetarian Recipes Apple cider vinegar, black beans, Carrot, Cashew cheese, cashews, Chilli, cinnamon, Cornstarch, Cumin, garlic, gluten-free flour, nutritional yeast, onion, Pepper, plant based milk, sriracha, Tamari, Tomato paste, turmeric, Vegan cheese, Vegetable broth, vegetables

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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