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Vegan enchiladas loaded with black beans and veggies smothered in a rich spicy sauce make a protein-packed plant-based meal that everyone will love!
If plant-based recipes like this black bean enchilada recipe are what you are looking for, you are at the right place here at Skip to My Lou! I love to eat healthy and feed my family and friends with their favorite recipes like Instant Pot Mexican Quinoa and Creamy One Pot Pasta.
PIN Vegan Enchiladas on your Healthy and Delicious Vegan board so you can find it and make them all year long. Your family, friends, and heart will be so happy!
WATCH VIDEO AND LEARN HOW TO MAKE vegan enchiladas
Vegan Enchiladas will warm your tummy and make your heart happy, literally! You can forget all those fatty enchilada calories when you prepare this delicious veggie enchilada recipe! ( Black bean enchiladas=healthy enchiladas )
Imagine the aromas of oregano, garlic, onions and bell peppers sauteing? Add chili powder, vegetable broth, tomato sauce and black beans and you’ve got the building blocks for these healthy enchiladas. The best part is they are dairy-free and gluten-free!
Vegan Enchilada INGREDIENTS
You will need 2 medium sauce pans, whisk, baking dish and foil paper, too! Ingredients listed in order of use in this recipe. You probably have most of these in your kitchen already! If not, all these ingredients can be found at your local grocery store!
- Vegetable oil
- Flour (gluten-free if needed)
- Oregano, dried
- Garlic powder
- Chili powder
- Vegetable broth
- Tomato paste
- 1/2 Cup white onions
- 1 bell pepper
- 1 zucchini
- Black beans, 1 can
- Corn tortillas (8)
- Black olives (for topping)
- Avocado ( 1 sliced for topping)
- Green onions (finely chopped for topping)
- Cilantro ( for topping)
SUBSTITUTIONS and ADDITIONS
Vegan sour cream can be added as a topping. A cooked sweet potato can be diced and added into the filling for a healthy addition. Olive oil can be substituted for vegetable oil. Violife Epic Mature Cheddar Flavor Block can be grated on top of the vegan enchilada casserole for a flavor blast. (Just uncover the enchiladas for the last 15 minutes until the vegan cheese is melted.)
You can make these vegetarian enchiladas in the slow cooker. Put a layer of sauce in the bottom of the crock pot then add a layer of tortillas. Add a layer of filling, tortillas, and repeat until ingredients are gone. Cook on medium heat for 4 hours.
To make healthy chicken enchiladas using this recipe, substitute rotisserie chicken for black beans and green chilies for zucchini.
HOW TO MAKE Vegan Enchiladas
- In a medium saucepan, whisk together the oil and flour (I use gluten free flour) over low heat. Cook until flour is light brown. Then add dried oregano, garlic powder, salt, tomato paste and mix together with a whisk. (Do not use a metal whisk on a non-stick pan.)
- Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
- In a separate pan, lightly saute the onion and peppers for a few minutes until the onions are transparent. Then add the zucchini and finally the black beans. Season with pepper and a pinch of salt.
- Soften the corn tortillas by wrapping them in a damp paper towel and microwaving them for 10 seconds. Corn tortillas can be also be heated in a skillet with a drizzle of oil.
- Now spread some of the sauce on a tortilla. Add the filling. Roll and place seam side down in a baking dish. Repeat with each tortilla, placing each enchilada touching the previous enchilada.
- Pour the rest of the sauce over the enchiladas. Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
Serving and Storage
These black bean enchiladas are delicious when served with chips, salsa and rice!
Cover and store leftovers in the refrigerator for up to a week.
This vegetarian enchilada recipe can be assembled and refrigerated or frozen then cooked at a later time.
- 2 tablespoons vegetable oil
- 2 tablespoons flour I use gluten free flour
- 2 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- ½ white onion chopped
- 1 bell pepper chopped
- 1 zucchini chopped
- 1 can of black beans drained
- salt to taste
- pepper to taste
- 8 corn tortillas (Sometimes I feel like I get closer 10-12 enchiladas filled… do what works)
- 1 avocado to top when serving
- ¼ cup olives to top when serving
- 1 bunch green onion garnish
- cilantro garnish (to your taste)
In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
In a separate pan, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
Soften the corn tortillas by wrapping them in a damp paper towel and microwaving them for 10 seconds. Or they can be heated in a skillet.
Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish.
Pour the rest of the sauce over the enchiladas.
Cover with foil and bake at 350˚ (177˚C) for 20 minutes.