Corn tortillas stuffed with beans and smothered in red sauce
Vegan Black Bean Enchiladas
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
5
10 enchiladas
Difficulty
Easy
Cost
Budget
$
Vegan Black Bean Enchiladas
Corn tortillas stuffed with beans and smothered in red sauce
★4.5(11)
Corn tortillas stuffed with seasoned black beans, corn, and peppers, rolled tightly and smothered in a smoky enchilada sauce. Topped with avocado and cilantro.
20m
Prep Time
25m
Cook Time
45m
Total Time
5
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These vegan enchiladas are crowd-pleasers that even meat lovers enjoy. The combination of smoky enchilada sauce, creamy beans, and sweet corn creates layers of satisfying flavor.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Ingredients
- 10 corn tortillas
- 2 cans (15 oz each) black beans, drained
- 1 cup corn kernels
- 2 cups enchilada sauce (red, check for vegan)
- 1 bell pepper, diced
- 1 avocado, cilantro, and 1 lime for topping
Instructions
- 1
Preheat oven to 375°F. Spread 1/2 cup enchilada sauce in the bottom of a 9x13 baking dish.
- 2
Mix black beans, corn, diced pepper, and 1/4 cup enchilada sauce in a bowl.
- 3
Warm tortillas in a dry skillet or microwave to make them pliable.
- 4
Fill each tortilla with the bean mixture, roll tightly, and place seam-side down in the dish. Pour remaining sauce over top.
- 5
Bake 25 minutes until bubbling. Top with sliced avocado, cilantro, and lime juice.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Black beansPinto beans or refried beans
Both are traditional enchilada fillings
Enchilada sauceHomemade salsa verde
Green enchiladas with a tangy twist
Tips & Storage
Pro Tips
Warm the tortillas before rolling or they will crack and tear.
Use a 9x13 dish—snugly packed enchiladas hold their shape better.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (0mg) · 5 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates54g
Fat14g
Fiber580mg
Sugar12g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use flour tortillas?
- Yes, but corn tortillas are more traditional and naturally gluten-free.
- Can I add vegan cheese?
- Absolutely, sprinkle vegan shreds on top before baking for a melty finish.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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