Vegan Recipes

Vegan Black Bean Enchiladas


For the enchiladas:

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup enchilada sauce
  • 8-10 small corn tortillas
  • Optional toppings: sliced avocado, chopped cilantro, diced tomatoes, vegan sour cream

For the enchilada sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 2 cups vegetable broth
  • Salt to taste


  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
  2. In a large skillet, heat some olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes. Add the minced garlic, ground cumin, chili powder, salt, and pepper, and cook for another 2 minutes.
  3. Stir in the black beans and corn kernels, and cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.
  4. To make the enchilada sauce, heat olive oil in a saucepan over medium heat. Whisk in the flour, chili powder, ground cumin, garlic powder, and dried oregano. Cook for 1-2 minutes until fragrant.
  5. Slowly pour in the vegetable broth while whisking continuously to prevent lumps from forming. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened. Season with salt to taste.
  6. To assemble the enchiladas, spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Take a corn tortilla, spoon some of the black bean mixture down the center, and roll it up tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  7. Once all the enchiladas are assembled, pour the remaining enchilada sauce over the top, spreading it evenly to coat each enchilada.
  8. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through.
  9. Remove the foil and bake for an additional 5 minutes, or until the sauce is bubbly and slightly golden.
  10. Serve the enchiladas hot, topped with sliced avocado, chopped cilantro, diced tomatoes, and vegan sour cream if desired. Enjoy!

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