Nothing 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.
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.
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.
- 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)
- 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.
- 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.
- Preheat oven to 350 °F.
- 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.
- Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
- 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.
- Garnish with the remaining cilantro before serving.
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.