Easy Black Bean Vegan Enchiladas Recipe for Family Dinners!
Welcome to a culinary journey where wholesome ingredients meet vibrant flavors in our Black Bean Vegan Enchiladas recipe! This dish is a delightful fusion of Mexican-inspired cuisine and nutritious, plant-based goodness. Whether you’re a seasoned home cook or a kitchen novice, these enchiladas are designed to be easy, satisfying, and perfect for family dinners.
Why You’ll Love Black Bean Vegan Enchiladas
Imagine the comfort of tender black beans and fresh vegetables, all wrapped in hearty whole wheat tortillas, then generously smothered in a rich, homemade enchilada sauce. Topped with melted cheese, this dish is not just a feast for the eyes but also a celebration of flavors and textures. Ready in just an hour, it’s an ideal choice for busy weeknights or a special weekend meal.
High Protein
Plus, with 26.3 grams of protein per serving, it’s a nutritious powerhouse that will keep you full and energized.
What You Need to Know Before Cooking
- Prep Ahead: Save time by chopping your vegetables the night before. This makes the assembly process smoother and quicker.
- Tortilla Quality: Invest in high-quality whole wheat or corn tortillas. They are sturdier, hold up better during baking, and won’t become too soggy from the sauce.
- Customize Your Fillings: Feel free to experiment with seasonal vegetables or whatever you have on hand. Zucchini, mushrooms, and corn are excellent additions that can enhance the flavor profile.
- Spice Balance: When making the homemade enchilada sauce, start with a moderate amount of spices and adjust to taste. It’s easier to add more spice than to tone it down.
- Cheese Matters: If you’re not going vegan, the choice of cheese can make a big difference. A good melting cheese like Monterey Jack is perfect, but feel free to try others like cheddar or a blend for different flavors.
Chef’s Notes – Black Bean Vegan Enchiladas
- Don’t Overfill Tortillas: It might be tempting to stuff your tortillas with as much filling as possible, but overfilling can cause them to burst during rolling or baking. Use just enough filling to comfortably roll the tortillas.
- Evenly Spread the Sauce: To ensure every bite is flavorful, evenly spread the enchilada sauce at the bottom of your baking dish and over the rolled enchiladas. This helps to cook them evenly and keeps them moist.
- Let It Rest: After baking, let the enchiladas sit for about 10 minutes before serving. This rest period helps the layers settle and makes serving easier without everything falling apart.
- Garnish Before Serving: Fresh cilantro not only adds a burst of flavor but also enhances the visual appeal of the dish. Add it right before serving to maintain its freshness and vibrant color.
- Experiment with Garnishes: Besides cilantro, consider other garnishes like diced avocado, a dollop of sour cream, or a sprinkle of fresh lime juice to add another layer of flavor to your enchiladas.
Black Bean Vegan Enchiladas
Dive into the heartwarming flavors of our Vegetable and Black Bean Enchiladas! Perfect for a family dinner, this dish combines the nutritional goodness of fresh veggies and black beans wrapped in whole wheat tortillas, smothered with homemade enchilada sauce and melted cheese. It’s a vegetarian delight that promises satisfaction in every bite. Ready in just an hour, it’s a must-try for any home cook!
4
servings15
minutes45
minutes687
kcal10
minutes1
hour10
minutesKeep the screen of your device on
Ingredients
- Sauce
2 cups homemade enchilada sauce
- Vegetables
1 cup red onion, finely chopped
1 red bell pepper, diced
1 pound broccoli florets, chopped into small pieces
- Seasonings
1 tsp ground cumin
1/4 tsp ground cinnamon
- Greens
5 cups baby spinach, packed about 5 to 6 ounces
- Protein
1 can black beans, drained and rinsed
- Cheese
1 cup Monterey Jack cheese, shredded (use half for filling)
- Base
8 whole wheat tortillas (8 inches in diameter)
- Garnish
Fresh cilantro, chopped for garnishing
- Alternative Ingredients
Spinach -> Kale or Swiss chard
Monterey Jack cheese -> Cheddar or vegan cheese alternative
Whole wheat tortillas -> Corn tortillas or gluten-free tortillas
Directions
- Preheat your oven to 400°F and grease a 9×13 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onions with a pinch of salt; cook until translucent (about 5-7 minutes). Add broccoli and bell pepper; cover and cook until tender (about 8-9 minutes).
- Stir in cumin and cinnamon; cook until fragrant (about 30 seconds). Gradually add spinach until wilted.
- Transfer vegetable mix to a bowl. Mix in black beans, ¼ cup cheese, and a bit of enchilada sauce. Season with salt and pepper.
- Spread sauce in the dish. Fill each tortilla with the mixture, roll tightly, and place seam-side down in the dish.
- Top with remaining sauce and cheese. Bake on middle rack for 20 minutes (optionally broil for 3-6 minutes for a golden top).
- Let sit for 10 minutes before garnishing with cilantro.
Equipment
- chef’s knife
- cutting board
- cast iron skillet
- mixing bowls
- measuring cups and spoons
- casserole dish
Nutrition Facts
- Calories: 687kcal
- Carbohydrates: 73.3g
- Protein: 26.3g
- Fat: 36.2g
- Saturated Fat: 6.8g
- Cholesterol: 30mg
- Sodium: 1450.2mg
- Potassium: 0mg
- Fiber: 20.3g
- Sugar: 9.6g
- Vitamin A: 36IU
- Vitamin C: 206mg
- Calcium: 27mg
- Iron: 38mg
FAQ – Black Bean Vegan Enchiladas
What can I use instead of whole wheat tortillas?
If you prefer a different type of tortilla, you can use corn tortillas for a gluten-free option or any other gluten-free tortillas available in your local stores.
Can I prepare these enchiladas in advance?
Absolutely! You can assemble the enchiladas a day in advance and keep them refrigerated. Simply bake them when you’re ready to eat. This makes it a great option for meal prep or hosting.
How can I store leftover enchiladas?
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the oven or microwave until thoroughly warmed.
Is there a substitute for black beans in this recipe?
If black beans aren’t your favorite, you can substitute them with other beans like pinto beans or kidney beans, or even a mix of your preferred legumes.
What are some suggested side dishes to serve with these enchiladas?
These enchiladas pair wonderfully with a side of Mexican rice, a fresh salad, or even some guacamole and chips for a complete meal.
How can I make my own enchilada sauce?
Homemade enchilada sauce can be made by simmering tomato sauce with spices such as chili powder, garlic powder, onion powder, and oregano. Adjust the spices according to your taste preference.
Can I add meat to this recipe?
While this recipe is designed to be vegetarian, you can add cooked chicken, beef, or pork if you prefer a non-vegetarian version. Make sure to cook the meat thoroughly before adding it to the enchiladas.
