Vegan Black Bean Enchiladas
Enchiladas are a classic Mexican dish that’s hearty, flavorful, and perfect for a crowd. This vegan version swaps traditional ingredients for plant-based alternatives while keeping all the flavor you crave. Packed with protein-rich black beans, fresh veggies, and a delicious homemade enchilada sauce, these Vegan Black Bean Enchiladas are a meal you’ll want to make on repeat.
Why You’ll Love This Recipe
- Plant-Based Goodness: These enchiladas are 100% vegan, making them a great option for those following a plant-based diet.
- Nutritious and Filling: Loaded with black beans, veggies, and whole grains, this dish is both satisfying and healthy.
- Customizable: You can easily swap out ingredients to suit your taste or use what you have on hand.
- Crowd-Pleaser: Perfect for family dinners, potlucks, or meal prep.
Ingredients
For the Enchilada Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (or gluten-free flour for a GF option)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 cups vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon maple syrup (optional, for sweetness)
- Salt and pepper to taste
For the Filling:
- 2 cups cooked black beans (or 1 can, drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
For Assembly:
- 8-10 small corn or flour tortillas
- 1 cup vegan shredded cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Sliced avocado or guacamole (optional)
- Lime wedges (for serving)
Instructions
1. Make the Enchilada Sauce
- In a medium saucepan, heat olive oil over medium heat.
- Whisk in the flour and chili powder, cooking for 1-2 minutes until fragrant.
- Gradually add the vegetable broth, whisking constantly to avoid lumps.
- Stir in cumin, smoked paprika, garlic powder, onion powder, and maple syrup (if using).
- Simmer for 5-7 minutes until the sauce thickens. Season with salt and pepper to taste.
- Remove from heat and set aside.
2. Prepare the Filling
- In a large skillet, heat olive oil over medium heat.
- Add the onion and bell pepper, cooking for 3-4 minutes until softened.
- Stir in the black beans, corn, cumin, and smoked paprika. Cook for another 2-3 minutes until heated through.
- Season with salt and pepper. Remove from heat.
3. Assemble the Enchiladas
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Fill each tortilla with a few spoonfuls of the black bean mixture and a sprinkle of vegan cheese (if using).
- Roll the tortilla tightly and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas and filling.
- Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
- Sprinkle with more vegan cheese, if desired.
4. Bake
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the edges are bubbly and the cheese is melted.
5. Serve
- Garnish with fresh cilantro, sliced avocado, and lime wedges.
- Serve warm and enjoy!
Tips for Success
- Tortilla Choice: Corn tortillas are traditional for enchiladas, but flour tortillas work well if you prefer a softer texture.
- Make Ahead: Prepare the filling and sauce in advance to save time during assembly.
- Freeze for Later: Assemble the enchiladas without baking, cover tightly, and freeze. When ready to eat, bake from frozen at 375°F until heated through.
Variations
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the filling.
- Add Greens: Toss in a handful of spinach or kale for extra nutrients.
- Swap the Beans: Use pinto beans, chickpeas, or lentils for variety.
Vegan Black Bean Enchiladas are a wholesome, flavorful dish that’s easy to make and endlessly adaptable. Whether you’re a seasoned vegan or just looking for a delicious meatless meal, this recipe is sure to become a favorite. Serve it with a side of rice, a crisp salad, or chips and salsa for a complete feast. Enjoy!
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