Black Bean Enchiladas

These easy Black Bean Enchiladas are so hearty and full of flavor, the perfect weeknight dinner, or dish for a potluck or family gathering.


Recipe Credit: Healthier Steps

Recipe Allergies


  • 1.Heat oil in a medium saucepan over medium-high heat. Add onion and garlic (for black beans), and cook until soft, about 3 minutes. Stir in oregano, cumin, black beans, salsa, pepper, and salt. Cook while stirring frequently for 2 minutes, then remove from heat.
  • 2.Heat oil in another saucepan over medium-high heat. Add onion and garlic (for enchilada sauce), and cook until soft. Stir in cumin, basil, oregano, tomato sauce, maple syrup, and salt to taste. Bring to a boil, then reduce heat to low and cook for 3-5 minutes. Allow the sauce to cool.
  • 3.If you prefer a smoother sauce, you may blend the sauce after cooking in a high-speed blender.
  • 4.Preheat the oven to 400℉. Heat tortillas on a skillet on medium-high heat, for about 2 minutes on each side, or until warm, soft, and pliable.
  • 5.Spread about 1/2 cup of the enchilada sauce evenly at the bottom of an oil sprayed 9x13 casserole dish. Place about 2 tablespoons of the black beans in a tortilla, add about 2 tablespoons of vegan cheese shreds or vegan nacho cheese, and 1 tablespoon spring onions. Roll the tortilla and place seam side down in casserole dish. Repeat until all the filling is used up.
  • 6.Spread the rest of enchilada sauce over enchiladas, and sprinkle with remaining cheese shreds or nacho cheese. Bake uncovered for about 20 minutes.
  • 7.Garnish with jalapeño slices, cherry tomatoes, cilantro.

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  • Black Beans
  • 1 tablespoon coconut or olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 1/2 cup cooked black beans, or 1-15 ounce can
  • 1/2 cup salsa
  • 1/8 teaspoon Cayenne pepper
  • 1/2 teaspoon salt

Enchilada Sauce Recipe Below or 2 cups of your favorite

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried basil leaves
  • 3/4 teaspoon dried oregano
  • 2 cups tomato sauce
  • 1 tablespoon maple syrup
  • salt, and cayenne pepper to taste
  • 6 large gluten-free tortillas, or 12 corn tortillas
  • 8 ounces shredded vegan cheese
  • 1/2 cup green onion, chopped
  • Garnish with jalapeno slices, cherry tomatoes cut in halves, cilantro leaves chopped