Black Bean Vegan Enchiladas #easyrecipe #meatless

Black Bean Vegan Enchiladas #easyrecipe #meatless

These enchiladas are pressed with complex flavors, a lot of nourishment and cancer prevention agents from the dark beans, tomatoes, and garlic, et al. It's a brilliant dish for Meatless Monday.

Nothing can be superior to getting a charge out of these toasty warm mushy dark bean veggie lover enchiladas on a frigid day. The first occasion when I had enchiladas was in a genuine Mexican eatery. I recall it was out of the blue flavorful, mushy and rich. Yet, I was full in the wake of eating only 1/3 of that serving. Regardless I think corn tortillas covered with dairy cheddar and loaded down with meat are too overwhelming to even consider digesting. Be that as it may, these enchiladas loaded up with dark beans and veggie lover cheddar are flawless.

Also try our recipe Baked Black Bean and Sweet Potato Flautas

Black Bean Vegan Enchiladas #easyrecipe #meatless

These black bean vegan enchiladas are packed with complex flavors, plenty of nutrition and antioxidants from the black beans, tomatoes, and garlic, et al.


  • 1 tbs canola oil
  • 1 medium size yellow onion finely chopped, approximately 8 oz
  • 2 cloves garlic minced
  • 3 tbs chili powder
  • 2 tsp cumin powder
  • 2 cups cooked black beans
  • 1 tsp salt
  • 2 cups tomato puree or 1 can 15 oz tomato sauce + ½ cup water
  • ½ cup + 1 tbs chopped fresh cilantro
  • 1 medium size jalapeno pepper seeded, finely chopped, approximately 1 oz
  • 8 oz vegan cheese Mexican style GoVeggie preferred
  • 12-14 5.5-inch corn tortillas (gluten-free if desired)


  1. Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
  2. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 oz of cheese.
  3. Preheat oven to 350 °F.
  4. Spread ½ cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about ¼ cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
  5. Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
  6. Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.
  7. Garnish with the remaining cilantro before serving.

Recipe Notes
1. If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.
2. Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.
3.I used GoVeggie brand Mexican style cheese.  It's vegan.  You may notice that most of the GoVeggie cheese are lactose free but not vegan.  However this Mexican style is labeled vegan.  It may not be commonly seen in some stores.

Read more our recipe Easter Oreo Bark

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