These vegan enchiladas with black beans and bell peppers are super delicious and satisfying. And they are really easy to make, so they make a great weeknight dinner for the whole family!
Oh, how I love Mexican food! A while ago, I posted a recipe for vegan taquitos with chipotle sauce, which you guys totally loved. So we needed another Mexican classic on the blog. We can’t get enough of it!
Why This Recipe Works
Making enchiladas can take quite a while. So I wanted to create a recipe that is quick to make, filling, and healthy. And of course 100 percent plant-based.
For the filling I used a combination of black beans and bell peppers. I used different colored bell peppers for color and flavor. Smoked paprika and cumin give the filling its typical Mexican taste.
I also used those spices along with oregano, onion and garlic powder for the enchilada sauce. A mixture of oil and flour makes it super thick and smooth.
Vegan shredded cheese perfectly tops off this recipe. I also love to add some freshly chopped green onions, cilantro, or parsley on top.
What Goes Into This Recipe:
- Shredded Vegan Cheese – You can find it in most supermarkets. If not check out your local health food store.
- Bell Peppers – I used different colors (red, yellow, and green).
- Tortillas – Use gluten-free ones for a gluten-free version.
- Black Beans – I used canned beans but you could also make them in your Instant Pot.
How To Make This Recipe
The recipe for my vegan enchiladas couldn’t be much easier. All in all, it’s ready in about 40 minutes, which makes it a great weeknight dinner.
Make The Filling
1. Step: Finely chop the onion and cut the bell peppers into small pieces.
2. Step Heat some oil in a large pan and sauté the onion and the garlic for about 2-3 minutes. Then add the bell pepper and cook for another 4 minutes.
3. Step: Drain and rinse the canned black beans or use home-cooked beans. Place them in a large bowl and mash them with a potato masher. Leave some beans intact for texture.
4. Step: Add the onion, garlic, and bell pepper mixture to the mashed beans.
Fill The Tortillas
5. Step Season with cumin, smoked paprika powder, lime juice, salt, and pepper.
6.-8. Step: Fill the tortillas with the bean bell pepper mixture and roll them up.
9. Step: Lightly spray a baking dish with non-stick spray. Place the enchiladas seam side down in the baking dish. Preheat your oven to 350 °F.
Make The Sauce
10. Step: Make the enchilada sauce. Heat two tablespoons of oil in a large pan. Then add two tablespoons of flour and cook for about 2 minutes.
11. Step: Stir constantly and be careful not to burn it.
12. Step: Then add the crushed tomatoes and the spices. Cook for 5 minutes.
13. Step: Pour the enchilada sauce over the enchiladas.
14. Step: Sprinkle with vegan cheese.
Bake
15. Step: Bake the enchiladas at 350 °F for 25 minutes. Sprinkle with chopped cilantro and green onions. If you don’t like fresh cilantro, you can replace it with parsley. Serve immediately.
Recipe Notes:
- When you mash the black beans, it’s important to leave some of the beans intact for texture.
- For a gluten-free version, make sure to use corn tortillas and a vegan flour blend instead of all-purpose flour for the enchilada sauce.
- I used six rather large tortillas, but of course you could also use a larger amount of smaller ones.
FAQs:
Can You Freeze This Recipe?
Yes, this recipe freezes really well. You have two options: You can freeze it before or after baking. However, I recommend freezing it without the vegan cheese on top. Just add it later when you bake it after freezing.
I think enchiladas freeze better if you bake them first. But both options work. You can freeze them for up to 3 months.
To freeze, cover the enchiladas in the baking dish tightly with plastic wrap and then with aluminium foil. To bake, remove the plastic foil, cover with aluminum foil and bake for 30 minutes at 350 °F.
Can This Recipe Be Made Ahead of Time?
Yes, you can easily make it ahead. Just cover it with plastic wrap and store the baking dish in the fridge for up to 24 hours.
To bake, remove the plastic wrap and bake it for 25 minutes.
Related Recipes:
- Vegan Taquitos with Chipotle Sauce
- One Pan Mexican Quinoa
- Vegan Tacos with Lentil Walnut Meat
- Mexican Street Corn Salad with Chipotle Dressing
- 38 Drool-Worthy Vegan Mexican Recipes
- Mexican Salad
I Love To Hear From You Guys!
I hope you like these vegan enchiladas as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Vegan Enchiladas
Ingredients
For the vegan enchilada filling:
- 1 red onion
- 2 cloves of garlic, minced
- 3 bell peppers (I used different red, yellow, and green ones)
- 2 cans of black beans
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika powder
- juice of half a lime
- salt, to taste
- black pepper, to taste
- 6 large corn tortillas or several smaller ones
For the vegan enchilada sauce:
- 2 tablespoons olive oil or canola oil
- 2 tablespoons all-purpose flour or gluten-free flour blend
- 1 28 oz can crushed tomatoes
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- salt, to taste
- black pepper, to taste
Topping:
- 3/4 cup vegan cheese
- green onions
- fresh cilantro or parsley
- red pepper flakes
Instructions
- Finely chop the onion and cut the bell peppers into small pieces.
- Heat some oil in a large pan and sauté the onion and the garlic for about 2-3 minutes. Then add the bell pepper and cook for another 4 minutes.
- Drain and rinse the canned black beans or use home-cooked beans. Place them in a large bowl and mash them with a potato masher. Leave some beans intact for texture.
- Add the onion, garlic, and bell pepper mixture to the mashed beans. Season with cumin, smoked paprika powder, lime juice, salt, and pepper.
- Fill the tortillas with the bean bell pepper mixture and roll them up.
- Lightly spray a baking dish with non-stick spray. Place the enchiladas seam side down in the baking dish. Preheat your oven to 350 °F.
- Now make the vegan enchilada sauce. Heat two tablespoons of oil in a large pan. Then add two tablespoons of flour and cook for about 2 minutes. Stir constantly and be careful not to burn it. Then add the crushed tomatoes and the spices. Cook for 5 minutes.
- Pour the enchilada sauce over the enchiladas and spread evenly.
- Sprinkle with vegan cheese.
- Bake the enchiladas at 350 °F for 25 minutes. Sprinkle with chopped cilantro and green onions. If you don't like fresh cilantro, you can replace it with parsley. Serve immediately.
Notes
- When you mash the black beans, it's important to leave some of the beans intact for texture.
- For a gluten-free version, make sure to use corn tortillas and a vegan flour blend instead of all-purpose flour for the enchilada sauce.
- I used six rather large tortillas, but of course you could also use a larger amount of smaller ones.
- You can easily make these enchiladas ahead. Just cover them with plastic wrap and store the baking dish in the fridge for up to 24 hours.
- The enchiladas freeze really well. You can either freeze them baked or unbaked. To freeze, just cover the baking dish tightly with plastic wrap and then with aluminium foil. You can freeze them for up to 3 months.
Just love your recipes! This one was especially delicious! A question, my corn tortillas cracked and broke when i filled them—-what can i do to avoid that? They were still delicious and nutritious, just not that attractive. Thanks!
Ahhhmazing recipe 😉
Made this for our Vegan daughter who thoroughly enjoyed every bite lol…she even took the leftovers 😋
Thankyou!
I followed your instructions to the letter 👍
This looks so beautiful and I love the flavors going on. Thanks for sharing!
Yummy! I made a few minor changes (I used a mixture of kidney beans and black beans because I didn’t have enough black beans) and they turned out really well! Super filling though! Definitely a keeper. :-)
OMG, these vegan enchiladas were sooooo good!! I followed the recipe to a t and my husband and I both loved them. Thanks, Sina!