Navigation
  • Home
  • About
    • Inside My Vegan Pantry
    • My 1 Year Vegan Anniversary
    • How I Got Over My Cheese Addiction
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snacks/Appetizers
  • Resources
    • Is it Expensive to be Vegan?
    • Top 10 Kitchen Tools
    • Top 10 Cookbooks
    • Vegan Picks
    • How-to Guides
    • Cooking Tips
    • Recipe Ideas
  • My Food Photos
  • Contact

Vegan Veggie & Black Bean Enchiladas

October 1, 2014 38 Comments

Veggie-Black-Bean-Enchiladas ENCHILADA LOVE OVER HERE!

Just look at these beauties. So gorgeous, so tasty, so healthy, so amazing. I’m in love!

Vegan-Black-Bean-Enchiladas This recipe all started with an expired jar of enchilada sauce.

You see, I had planned on making some enchiladas for dinner recently, and so I went to the store to buy some enchilada sauce. Because, you know, I was too lazy to make my own.

I came home, ready to get down to business, and that’s when I noticed that the enchilada sauce that I JUST BOUGHT was expired. By 3 months!

That’s what I get for trying to go the easy route.

Black-Bean-Veggie-Enchiladas After a fit of rage ensued (not really, but kinda sorta yes it’s true), I took some deep breaths and decided to just make my regular enchilada sauce. I had all the ingredients, and it was easy, so fine. I’ll do it. I wanted enchiladas too bad to give up on the whole operation.

After THAT situation was handled, I got to work on the filling for these enchiladas. I just used a few veggies I had in my fridge. When they were done cooking, I then drizzled some super yum cashew cream on top, sprinkled pretty things on top (because I like pretty food), and stuffed my face.

 

Totally oblivious to the awful enchilada sauce experience I’d just had. Because DAMN, these things are GOOD.

Black-Bean-Enchiladas-Vegan

4.9 from 14 reviews
Vegan Veggie & Black Bean Enchiladas
 
Print
Prep time
15 mins
Cook time
45 mins
Total time
1 hour
 
Author: Vegan Insanity
Recipe type: Main Dish
Serves: 4 Servings
Ingredients
Enchilada Sauce
  • 2 tbsp extra virgin olive oil
  • 2 tbsp flour (I used kamut flour)
  • 1 tsp garlic powder
  • 1 tbsp oregano
  • 4 tbsp chili powder
  • ½ tsp salt
  • 1 tbsp tomato paste
  • 2 cups vegetable broth
Cashew Cream
  • ⅓ cup raw cashews
  • 2 tbsp lemon juice
  • 1 garlic clove
  • ¼ cup water
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
Filling
  • ½ tbsp extra virgin olive oil
  • 1 small yellow onion, diced
  • 1 small bell pepper, diced (I used red)
  • 1 small zucchini, diced
  • 1½ cups cooked black beans (or 1 15oz can)
  • ½ cup corn kernels
  • ¼ sliced olives (I used black olives)
  • 3-4 green onions, sliced
  • ½ cup chopped cilantro or parsley (I used parsley)
  • Salt & pepper, to taste
  • 8 flour or corn tortillas (I used flour tortillas)
Instructions
Enchilada Sauce
  1. In a small pot, heat your oil until warm, over low heat, then add in the flour and whisk until there are no clumps remaining. At that point, you can add in your spices, tomato paste and vegetable broth. Whisk until smooth. Simmer for about 10 minutes, or until thickened.
Cashew Cream
  1. Add all ingredients to a food processor or high-powered blender and process/blend until very smooth.
Filling
  1. Add your oil to a large pan, over medium heat. Once warmed, add in your diced onion, and cook until softened, about 5 minutes.
  2. Then, add in the bell pepper and zucchini. Cook for another 5 minutes, or until softened.
  3. Add in your cooked black beans and corn, until it's all warmed through. Season with salt and pepper. Remove the pan from heat and set aside.
  4. Preheat your oven to 350F and add a big ladle-full of enchilada sauce to the bottom of a 9x13 baking dish.
  5. Add about 2 tablespoons of veggies to a tortilla, top with olives, green onion and cilantro/parsley. Roll it up tightly, and place seam-side down in your baking dish. Repeat with remaining tortillas.
  6. Pour the enchilada sauce over your enchiladas, making sure to cover everything well.
  7. Cover the baking dish with foil, and bake for 15-20 minutes, or until the sauce is bubbling around the edges.
  8. Serve with a drizzle of cashew cream, chopped cilantro/parsley, and a few more green onions on top.
3.2.2807

 

(Visited 178,861 time, 1 visit today)

Related Posts:

Quinoa & Black Bean Burger with Vegan Nacho Cheese Sauce Potato, Black Bean & Avocado Burritos Smoky Barbecue Chili with Vegan Sour Cream Super Simple Vegan Pad Thai

Filed Under: Entrees, Recipes Tagged With: beans and legumes, dinner, lunch, soy free

« Roasted Salt & Pepper Delicata Squash
Gluten-Free Pumpkin & Oat Chocolate Chip Cookies »

Comments

  1. Sophie says

    September 18, 2017 at 1:21 PM

    I made these last night and they were AMAZING! I’m not usually a big bell pepper or zucchini fan, but these turned out great – I just cooked the pepper and zucchini a bit longer than the recipe says to, so that their flavor and texture were milder. I also omitted olives, and I doubled the tomato paste in the sauce because I’m a tomato junkie. This recipe was also a lot simpler than many other vegan enchilada recipes I googled, so the combination of simple + delicious = definite keeper.

    It’s worth mentioning that if you use store-bought corn tortillas, you should microwave each of the tortillas for about 10-15 seconds to warm them up. This will prevent them from splitting and falling apart when you try to fill them and put them in the pan.

    Reply
    • Cassie says

      September 20, 2017 at 9:38 AM

      So glad you liked them Sophie! Thanks for the tip on the corn tortillas!

      Reply
  2. Megan says

    September 14, 2017 at 10:06 PM

    This cashew cream is to die for!!! SO DELICIOUS!!

    Reply
    • Cassie says

      September 20, 2017 at 9:38 AM

      Yay! Happy you liked it, Megan!

      Reply
  3. Lyssa says

    July 16, 2017 at 11:26 PM

    WOW. SO GOOD. We used a premade enchilada sauce to save time, but the filling was amazing. Thanks you so much for sharing.

    Reply
  4. Alyssa says

    November 16, 2016 at 10:26 PM

    So delicious! Goes to show that ANYTHING can be made vegan with ease. Thanks so much and I would definitely recommend this recipe!

    Reply
  5. Marilu Kardos says

    October 22, 2016 at 2:15 PM

    Followed the recipe exactly and oh my goodness. These are soooo good!!!
    Love them, love them , love them,
    Thank you for the recipe.

    Reply
  6. Hayley says

    September 24, 2016 at 11:48 PM

    HOLY. MOLY. I made these tonight and they were AMAZING!!!! I doubled the enchilada sauce, omitted the corn, and added squash in its place. These will definitley be made again…and again…and again! Thanks for such a great recipe!

    Reply
  7. Janette says

    August 26, 2016 at 1:31 PM

    I made a double batch and froze the second dish, uncooked. It worked well.

    Reply
  8. Janette says

    August 26, 2016 at 1:29 PM

    This is my “go-to” recipe for company and church pot lucks now. I went the easy way and just use canned green chile enchilada sauce, medium heat. I know this is a vegan site, but I added a little cheese in it and sprinkled a little on top for the last few minutes of baking. I didn’t use cashew cream, just sprinkled with green onions. I use a chopped chili in the filling as I grow chilis.
    It is a great vegan recipe though. Thanks for developing it.

    Reply
  9. Gemma says

    July 9, 2016 at 1:04 PM

    Also meant to ask, do you think these are freezable? Alternatively, how long do you think they’d keep in the fridge? I made them again this week, but just for myself and I don’t want any to go to waste because they’re too good for that!

    Reply
  10. Gemma says

    June 6, 2016 at 2:12 PM

    Absolutely AMAZING!!! So delicious. I’ll definitely be making these again, though next time I think I’ll double up on the cashew cream and the sauce. One of the tastiest recipes I’ve tried in a long time- thank you 🙂

    Reply
  11. Robin Vieira says

    June 3, 2016 at 10:10 PM

    I’m trying to be oil free and was wondered if there is a substitute for the oil in the sauce?

    Reply
    • Nikki says

      June 21, 2016 at 3:27 AM

      Hi Robin, just saw your comment and thought I might reply since I try to cook oil free as well. Most of the time you can simply use water in place of oil. For the enchilada filling itself you can definitely use water instead. Just pour some water into a skillet, let it simmer for a couple minutes, then add your onions and other goodies. It takes a little longer to soften the onions and veggies in my experience but it’s still just as yummy in the end. I’m not totally sure how the enchilada sauce would turn out using water, but its worth a try (or at least a google)! Good luck 🙂

      Also, thanks for the recipe Cassie!

      Reply
    • Felicia says

      July 20, 2016 at 9:00 PM

      It also works to saute with a little veggie broth in place of oil (:

      Reply
  12. Joni says

    April 20, 2016 at 12:37 AM

    Turned out so well! Definitely added to my recipe collection!

    Reply
    • Cassie says

      April 21, 2016 at 8:25 AM

      Yay! Happy to hear. 🙂

      Reply
  13. Bonnie says

    April 12, 2016 at 2:08 PM

    This was the first recipe that I made of yours and it was absolutely amazing. I’m making the Mac and cheese today. I’ll let you know how that turns out. Thanks for sharing your recipes!

    Reply
    • Cassie says

      April 12, 2016 at 4:23 PM

      Awesome! So glad you liked these 🙂

      Reply
« Older Comments

Leave a Reply to Janette Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


Top 10 Posts

  • Super Simple Vegan Pad Thai
  • Vegan Cauliflower Mac & Cheese
  • Vegan Veggie & Black Bean Enchiladas
  • Zucchini Fritters with Vegan Sour Cream
  • How to Make Vegan Ricotta Cheese
  • 30 Tasty Vegan Lunch Ideas
  • 3 Ingredient Vegan Gnocchi
  • Best Ever Vegan Fried Rice with Scrambled Tofu
  • Quinoa & Chickpea Tabbouleh Salad
  • 20 Delicious Vegan Dinner Ideas
Top 10 Vegan Cookbooks

©2014 Mrs January Inc | All Rights Reserved | Privacy Policy


I ♥ the Genesis Framework