Black Bean Vegan Enchiladas

Black Bean Vegan enchiladas by lightorangebean,

These enchiladas are packed with complex flavors, plenty of nutrition and antioxidants from the black beans, tomatoes, and garlic, et al. it’s a wonderful dish for Meatless Monday.

Prep Time: 35 minutes
Cook time: 25 minutes
Total time: 60 minutes
Servings: 6 Servings


• 2 tsp cumin powder
• 2 cups cooked black beans
• 1 tsp salt
• 1 tbs canola oil
• 1 medium size yellow onion finely chopped, approximately 8 oz
• 2 cloves garlic minced
• 3 tbs chili powder
• 2 cups tomato puree or 1 can 15 oz tomato sauce + ½ cup water
• ½ cup + 1 tbs chopped fresh cilantro
• 1 medium size jalapeno pepper seeded, finely chopped, approximately 1 oz
• 8 oz vegan cheese Mexican style GoVeggie preferred
• 12-14 5.5-inch corn tortillas (gluten-free if desired)


1. Heat oil in a saute pan over medium heat. add onion and garlic to cook until soft and fragrant, about 3 minutes. add the chili powder, cumin powder, and salt. Cook another 2 minutes. add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.

2. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 oz of cheese.

3. Preheat oven to 350 °F.

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Read More this full recipes at Black Bean Vegan Enchiladas

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