Vegan Spicy Black Bean Enchiladas Recipe

/ Vegan Recipes / By

This Vegan Spicy Black Bean Enchiladas Recipe is a flavorful and satisfying dish that showcases the deliciousness of plant-based ingredients. Packed with protein-rich black beans, spices, and topped with a zesty sauce, these enchiladas are perfect for any meal.

The recipe is simple to follow and can be customized with your favorite vegetables or toppings. It’s a great option for anyone looking for a hearty vegan recipe that doesn’t compromise on taste.

Delicious Vegan Black Bean Enchiladas

Vegan Spicy Black Bean Enchiladas topped with enchilada sauce, avocado, and cilantro on a rustic table.

These enchiladas feature a spicy black bean filling rolled in corn tortillas and smothered in a homemade enchilada sauce. The dish takes about 45 minutes to prepare and serves 4 people.

Ingredients

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 8 corn tortillas
  • 2 cups enchilada sauce (store-bought or homemade)
  • 1 avocado, sliced (for garnish)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Sauté the Filling: In a skillet over medium heat, sauté the onion and garlic until translucent. Add the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes until heated through.
  3. Prepare the Tortillas: Warm the corn tortillas in a dry skillet or microwave to make them pliable.
  4. Assemble the Enchiladas: Spread a small amount of enchilada sauce on the bottom of a baking dish. Place a few tablespoons of the black bean mixture in each tortilla, roll them up, and place seam-side down in the dish.
  5. Top with Sauce: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.
  6. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly.
  7. Serve: Garnish with sliced avocado and chopped cilantro before serving.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 4 enchiladas
  • Calories: 320kcal
  • Fat: 10g
  • Protein: 12g
  • Carbohydrates: 50g

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