Black Bean Vegan Enchiladas Recipe | Yummly

Black Bean Vegan Enchiladas

LIGHT ORANGE BEAN(222)
Yummly User: "I eliminated the oil and the cheese from this rec…" Read More
12Ingredients
70Minutes
420Calories

Ingredients

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

    420Calories
    Sodium65% DV1560mg
    Fat17% DV11g
    Protein33% DV17g
    Carbs23% DV69g
    Fiber56% DV14g
    Calories420Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium1560mg65%
    Potassium1160mg33%
    Protein17g33%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate69g23%
    Dietary Fiber14g56%
    Sugars18g36%
    Vitamin A50%
    Vitamin C35%
    Calcium40%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(222)

    Yummly User 12 days ago
    I eliminated the oil and the cheese from this recipe to make it Whole Foods plant based compliant and I added lots of veggies to this recipe, 2 medium zucchini, 1 8oz fresh mushrooms, 1/2 bag fresh spinach, 1 can corn, chopped red pepper, two jalapeño, 7 cloves garlic, 2 onions, 2 cans black beans, 6 tsp chili powder, 4 tsp cumin, 1 tsp salt, 2 tsp coriander, 1 cup fresh cilantro, one can of roasted tomatoes, two cans of red enchilada sauce this made 27 enchiladas so I layered them into deep casserole dish and added sauce to each layer, added more sauce and cilantro to the top and cooked for 25 minutes and topped with vegan parm (made from cashews and nutritional yeast and garlic) and served with fresh avocados and sliced Limes it was amazing! Will make again!
    Yummly User 20 days ago
    Totally amazing!! Next time I’m doing double the amount of sauce, but wow was this good
    Yummly User a month ago
    Better than any meat version of enchiladas I've ever made. I switched up a few things so they were really vegetarian. I used stewed tomatoe and mixed with red enchilada sauce. Added mushroom and green bell pepper to the black beans. And I used organic cheddar and jack cheeses. I stored the rest of the filling in the freezer for another night 😋
    Yummly User a month ago
    Thought this dish was so good. Not just “good for being vegan” food, but better than the non-vegan enchiladas I’ve made. I did add a little more tomato sauce to the recipe and it turned out perfect. I also didn’t mash the beans!
    Yummly User 2 months ago
    This was good. I don't think you need to really mash the beans, though. We didn't bother. Next time I would pour some enchilada sauce or salsa verde over the top. It needs a little more sauce.
    Yummly User 2 months ago
    I was nervous about this, as I’ve never made enchiladas before, but the recipe was easy to understand and put together. I made it with ease and it was SO GOOD!!! I will be making this again!!!!
    Yummly User 2 months ago
    This recipe was very delicious. But I didn’t use enough tomato purée so the sauce was a bit too light, next time I’ll add more. This recipe was a bit too spicy, but I’ll just add some avocado to serve. Other than a few tweaks for personal preference, this recipe was well worth the try!
    Yummly User 3 months ago
    Pretty good, not difficult. Next time I will add some peppers and avocado. I halved the recipe and it still turned out. Would be nice with an herb salad.
    Yummly User 3 months ago
    I really liked this. I made my own 'bean mixture', adding corn, red bell pepper, onion and spinach, so only roughly based myself on this recipe. I also used a vegan feta that I like, as I don't live in the US. It was relatively easy and I would definitely make it again!
    Yummly User 3 months ago
    Really good, enjoyed the meal!
    Yummly User 3 months ago
    My family loves it. We typically we don’t like to use tomato sauce but you can’t really tell with this recipe. It does take a bit of time to make but it’s worth it.
    Yummly User 3 months ago
    Tasted awesome. Everyone enjoyed them. Will definitely make again
    Yummly User 3 months ago
    So good! So easy and tasty re-heating as well
    Yummly User 3 months ago
    This was fantastic! Will be making it again
    Yummly User 4 months ago
    Absolutely amazing! I added chopped romaine lettuce into taco lettuce and added to the top for crunch and perfect!
    Yummly User 4 months ago
    Outstanding! My wife isn't into stuff like this and scoffed at it until she tried it and then devoured it. My 3yr old son is used to eating junk and turns down everything that isn't and he devoured an entire large bowl. Of course i thought it was great!
    Yummly User 4 months ago
    I’ve made this recipe 3 or 4 times now, always ended up really really delicious. My mods to it: -any cheese will do not just vegan (I prefer mozzarella) -can never get the beans to strain and give me the sauce, so I just use less tomato sauce and put the chunk I didn’t use in a sauce pan with oregano, garlic, basil, onion powder, sugar, salt, and a small can of tomato paste until mall the flavours blend What surprises me the most is that there is no heat in the jalapeño.
    Yummly User 4 months ago
    This was very good. I did add a 1/2 small can of diced tomatoes with green chili’s to the “sauce” and then topped the enchiladas with the other 1/2.
    Yummly User 4 months ago
    A little soggy, but all the flavors blended wonderfully! I used a “Follow Your Heart” brand shredded cheddar, honestly, I didn’t care much for it. Dairy free cheese is always a challenge. I added some corn I had left over from what wasn’t needed in the Spanish rice, turned out very well! Will DEFINATELY make it again, with different cheese.
    Yummly User 4 months ago
    Loved these! Turned out tangy and delicious.
    Yummly User 5 months ago
    Loved these enchiladas! I didn’t use any cheese and mine still came out absolutely delicious
    Yummly User 5 months ago
    The taste was amazing! My children really enjoyed it.
    Yummly User 5 months ago
    Very delicious. I thought it may have been too much chili powder but it turned out great.
    Yummly User 7 months ago
    it was very tasty and easy to make. I will make this again for sure.
    Yummly User 7 months ago
    SO GOOD. I made this for my partner’s birthday dinner and he loved it SO much! So did I! Thank you for posting, we’ll be making this again tonight.
    Yummly User 7 months ago
    These were absolutely amazing!
    Yummly User 7 months ago
    My husband and I were nervous about going vegan this week. And to be honest, I only chose this recipe because of all of the rave reviews. TBH, y’all did not disappoint. It’s incredibly delicious!
    Yummly User 8 months ago
    this was my first time making Vegan food. my son thought it was delicious and had seconds. I was pleased with the finished product. thanks for the recipe.
    Yummly User 9 months ago
    Great! Added some corn and replaced one tsp of Chili with paprika powder.
    Yummly User 9 months ago
    absolutely amazing recipe that i will definitely be making again! however i didn’t have any chili powder so i used paprika, onion powder, and garlic powder as a substitute

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