Vegan Black Bean Enchiladas

Vegan Black Bean Enchiladas — Bold, Saucy & Family-Approved! 🌱

This dish is everything you want in a meal — hearty, spicy, cheesy, and loaded with plant-based goodness! These Vegan Black Bean Enchiladas are stuffed with flavorful black beans, veggies, and topped with rich enchilada sauce and melty vegan cheese.

The best part? They’re so easy to throw together, and they taste even better the next day. 💃

🌿 Ingredients

For the filling:

2 cans black beans, rinsed and drained
1 red bell pepper, chopped
1 onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste
½ cup corn (optional)

For assembly:

8 small tortillas (corn or flour)
1 ½ cups enchilada sauce (store-bought or homemade)
1 cup vegan cheese, shredded
2 tbsp olive oil

For topping:

Fresh tomatoes, diced
Cilantro, chopped
Avocado or guacamole (optional)

👩‍🍳 Instructions

1️⃣ Preheat & sauté:
Preheat your oven to 375°F (190°C). In a pan, heat olive oil and sauté onions and garlic until soft. Add peppers, black beans, corn, and spices. Cook for 5–7 minutes, stirring occasionally.

2️⃣ Fill & roll:
Spoon the filling into each tortilla, roll tightly, and place seam-side down in a baking dish.

3️⃣ Add sauce & cheese:
Pour enchilada sauce over the rolled tortillas and sprinkle vegan cheese on top.

4️⃣ Bake:
Bake uncovered for 20–25 minutes, until hot and bubbly.

5️⃣ Garnish & serve:
Top with diced tomatoes, cilantro, and avocado. Serve warm and enjoy the fiesta of flavors! 🌶️

💡 Tips & Variations

🌯 Swap black beans for lentils or refried beans for a different texture.
🧀 Use cashew queso or homemade vegan nacho cheese for extra creaminess.
🌽 Add spinach or zucchini for extra veggies.

✨ These Vegan Black Bean Enchiladas are packed with flavor and love — comfort food that’s healthy, satisfying, and 100% plant-based! 💚