Black Bean Vegan Enchiladas

Black Bean Vegan EnchiladasNothing can be better than enjoying these toasty warm cheesy black bean vegan enchiladas on a snowy day. My son, Leo, has the best view out of our kitchen window. He was eating the enchilada, enjoying the quiet and gorgeous snowflakes, and happily kicking his little legs all at the same time.

The first time I had enchiladas was in an authentic Mexican restaurant. I remember it was unexpectedly delicious, cheesy and rich. But I was full after eating just 1/3 of that serving. I still think corn tortillas coated with dairy cheese and stuffed with beef are too heavy to digest. However, these enchiladas filled with black beans and vegan cheese are perfect.

Black bean Enchiladas-cheese

In this recipe I used the Mexican style GoVeggie cheese (I am not affiliated with this brand.). I like how nicely it melts in the oven unlike some other brands I used before. Most importantly, we all like the taste. There are a lot of variations to making enchiladas. This recipe was inspired by a beef version. I replaced beef with black beans, canned pickled Jalapenos pepper with a fresh one, dairy cheese with vegan cheese, and tomato sauce with homemade tomato puree. I still had some enchilada filling left so I added some romaine lettuce or leaf lettuce to it and wrapped in warm tortillas. It easily converted the leftover filling into a simple quick lunch you can take to work.

Black bean Enchiladas-preparation

Don’t hesitate to use store-bought canned black beans. It will significantly reduce the preparation time for this dish. 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.

Black bean Enchiladas-straight view

4.5 from 4 reviews
Black Bean Vegan Enchiladas
Prep time
Cook time
Total time
Tools: 10”saute pan and spatula, strainer, knife and cutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.
Recipe type: Dinner
Cuisine: Mexican
Serves: 4-6 servings
  • 1 tbs canola oil
  • 1 medium size yellow onion (finely chopped, approximately 8 oz)
  • 2 cloves garlic, minced
  • 3 tbs chili powder
  • 2 tsp cumin powder
  • 2 cups cooked black beans
  • 1 tsp salt
  • 2 cups tomato puree or 1 can (15 oz) tomato sauce + ½ cup water
  • ½ cup + 1 tbs chopped fresh cilantro
  • 1 medium size jalapenos (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.
  4. Spread ½ cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about ¼ cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
  5. Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
  6. Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.
  7. Garnish with the remaining cilantro before serving.
1. If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.
2. Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.



  1. JazzyJ says:

    Awesome recipe!

    Just a note on the canned beans portion — If you have a large crockpot, I don’t think that you should ever have to buy canned black beans unless it is an emergency.

    Here’s why:

    A few weeks ago I made 2 lbs of beans overnight in a crockpot. It was so easy — the hardest part was chopping my aromatics (onion, peppers and garlic) and rinsing the beans! We ate beans and rice a couple of days and then I froze the leftovers (it’s just me and my husband) in 1 quart bags. Whenever I needed to make something using the beans, I took a bag out of the freezer and put it in the refrigerator. The day I use the beans, I take them out of the refrigerator,drain and rinse off the pot liquor (most canned recipes ask you to drain and rinse).

    So far I’ve made these enchiladas, regular beans and rice, and black bean burgers out of my freezer stock. I’d estimate that we may have gone through about 5 or more cans worth of beans, and I have two bags left.

    • Joyce says:

      Thanks for sharing your tips, Jazzy.

      The canned beans are just options. I usually buy raw beans, soak them, and then use my pressure cooker to cook them (pressure cooker is fantastic, super fast). I freeze my boiled/cooked plain black beans sometimes too. It is really handy when sometimes I forget to soak the raw beans.

  2. Ashley says:

    The only thing that I’ll put out there is GoVeggie cheese is NOT vegan – it contains a derivative of milk: casein.

    Recipe was very easy to make and all ingredients were cheap and easy to locate. Thanks!

    • Joyce says:

      Hi Ashley, most of the GoVeggie Cheese contain milk, but not the Mexican style (a purple package). It’s dairy free.

      • Ashley says:

        I wish they sold those at my grocery stores! We only have the non-vegan varieties. Thanks for the clarification!

        • Joyce says:

          I used to find it at Meijer (I live in Michigan). However, a few months ago it was discontinued and I couldn’t find it in any other local stores. Probably it’s not popular enough. 🙁

    • Joyce says:

      Although I haven’t tried pinto beans for this recipes, I think the flavor will change. I prefer black beans for this recipe.

  3. Stan says:

    I’m good with Vegetarian….Never need to do the Vegan thing….The recipe looks fantastic.
    Can’t wait to try but I’ll add real cheese…

  4. oosha says:

    Excellent recipe; I needed to add more liquid to make a sauce though. Also- I like lots of flavour so I used more whole cumin seeds, and also added ½ of a 220ml can of Chipotle peppers in Adobo sauce. This gave it a spicier kick, as well as a lovely smokey flavour.

    • Joyce says:

      I’m so sorry to hear that Annie. I noticed that Go Veggie has changed their packaging lately. I haven’t try out their new package yet. I’ll definitely give it a try and see if I’ll have the same issue. It’s not easy to find a vegan cheese that can melt very well, right!

  5. Christie says:

    Is the tomato puree used as a substitute for canned enchilada sauce? Would it be possible to use that instead of tomatoes? Thanks.

    • Joyce says:

      Hey Christie, I never used canned enchilada sauce before. I suppose it has salt and other seasonings in it. If you are going to use it instead of tomato puree, you may want to reduce the salt and seasoning in the recipe list. You can always add more if there is not enough flavor. I hope you’ll like the recipe.

  6. Sophie says:

    These were really good! I didn’t use any cheese because I don’t like the ingredients in any vegan cheeses, so mine were a lot more plain than yours, but the flavor was still great! The inside didn’t hold together too well, but that’s my own fault. Thanks for the recipe!

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