Black Bean Vegan Enchiladas Recipe | Yummly
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Black Bean Vegan Enchiladas

LIGHT ORANGE BEAN(236)
Katrice Howard-Lenoir: "The Black Bean Vegan Enchiladas is definitely tas…" Read More
12Ingredients
70Minutes
420Calories
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Ingredients

US|METRIC
5 SERVINGS
  • 1 tablespoon canola oil
  • 1 yellow onion (medium size, finely chopped, approximately 8 oz)
  • 2 cloves garlic (minced)
  • 3 tablespoons chili powder
  • 2 teaspoons cumin powder
  • 2 cups black beans (cooked)
  • 1 teaspoon salt
  • 2 cups tomato puree (or 1 can 15 oz tomato sauce + ½ cup water)
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeno pepper (medium size, seeded, finely chopped, approximately 1 oz)
  • 8 ounces vegan cheese (Mexican style GoVeggie preferred)
  • 14 corn tortillas (5.5-inch, gluten-free if desired)
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    NutritionView More

    Unlock full nutritional details with subscription

    420Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories420Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium1560mg65%
    Potassium1160mg33%
    Protein17g33%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate69g23%
    Dietary Fiber14g56%
    Sugars18g36%
    Vitamin A50%
    Vitamin C35%
    Calcium40%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(236)

    The Black Bean Vegan Enchiladas is definitely tasty. I added chopped tomatoes in addition to the tomato purée. And because we didn’t want it too spicy I submitted the jalapeño for white mushrooms. Added a few other ingredients like parsley, black pepper, Turmeric, and Granulated Garlic. I paired it with Spanish Rice and served for dinner. My husband is not Vegan but he really liked this meal. We will cook it again and experiment using different ingredients.
    Lisa LaFlamme 3 months ago
    weird directions not that great
    corinseya bailey 3 months ago
    They turned out great! I will definitely be making this again😋
    Dalton 5 months ago
    Made it and everyone loved it!! I’m a vegetarian while the rest of my family isn’t they were shocked about how good it was!!
    Şirin Bozüyük 7 months ago
    The straining the beans part was a little too messy but other than that, delicious! Great recipe!
    Mimi 8 months ago
    I’m new at the this so I wasn’t sure if it would come out right.... But man oh man it was delicious!!! Even my husband had some and he is a MEAT LOVER, he said he didn’t even miss the meat. I added mushrooms and left out the onions. I’m looking forward to making this again. Update.....I went back for more..... and my 16 year old son had eaten all of them!!!!! But my 18 year old didn’t like them at all. I guess two out of three is a win😊
    Garitt 9 months ago
    Had to put some elbow grease in for the filling and sauce, but it wasn’t too difficult to make and it tasted amazing. Definitely going to make this again.
    Marnae LaMarsh 10 months ago
    It was amazing! My husband and son were so impressed.
    Tremblay a year ago
    Delicious!! Pairs well with the Mexican rice in the pressure cooker from Yummly. Even better for left overs for lunch!
    DERRICK GOODMAN a year ago
    very flavorful, made it as a birthday dinner and it was hit. i will make this one again
    shamika a year ago
    Really good recipe. Family enjoyed it :)
    Walter Nichols a year ago
    Very tasty and flavorful!
    shamiecat a year ago
    Was really good. Opted out the cilantro was still fine
    Kevin Shute a year ago
    Happy faces all around. Kids say it’s “a little spicy”, even without the jalapeño. The made half with vegan cheese for we adults, topped the kids with real cheese. Will do again.
    Tastes so good but it didn’t make enough of the strained sauce. I would buy enchilada sauce to pour over the top
    Planinic a year ago
    Great, with a few alterations!!
    Leah a year ago
    Best dish that was made by far!!!
    Sierra a year ago
    My family has had this for dinner 3 times in the last two weeks. Needless to say we love it! My only suggestion is to use less chili powder and not to mash the beans in the pot. It’s easier to use a large colander over a large bowl to separate. Stir and press the mixture in the colander to finish mashing and the sauce is left at the bottom in the bowl.
    Great! I loved it. It was Yummly
    Teresa a year ago
    Flavors were good but the whole straining the bean mixture was a huge disaster & not necessary. Mixture was also too dry I found.
    Thompson a year ago
    was nervous that this was going to be spicy. i did only add half a jalapeño just in case. i also added regular mexican blend cheese. one of the best meals ive made.
    Aliisha G a year ago
    Love the taste and it's a regular on my meal schedule My son (who's 5) and husband found them too spicy, I guess it depends how hot the chili powder is :) I added a little finely chopped red capsicum and a cup of sweetcorn as well. As for the sauce; I use 1 cup tomato paste, 1 cup tomato sauce and around half a cup of water
    Walthall a year ago
    Great recipe! I added broiled poblanos to the filling and made it a bit spicier by keeping jalapeno seeds. So yum!
    Sierra a year ago
    I’m 15 and made this as a dinner and it was delicious! I put a bit of sour cream on the side and it tasted so good. 10/10 recommend
    Karene Robinson a year ago
    This is a run away favorite. My picky vegetarian and my carnivorous children really enjoyed this meal.
    Desi Carson a year ago
    We added a bunch more spices to the sauce and added real cheese on top. Incredible!
    Malle Jõgeda 2 years ago
    I do it once a month, love this recipe! I use regular cheese though :o
    Mandy Screven 2 years ago
    I eliminated the oil and the cheese from this recipe to make it Whole Foods plant based compliant and I added lots of veggies to this recipe, 2 medium zucchini, 1 8oz fresh mushrooms, 1/2 bag fresh spinach, 1 can corn, chopped red pepper, two jalapeño, 7 cloves garlic, 2 onions, 2 cans black beans, 6 tsp chili powder, 4 tsp cumin, 1 tsp salt, 2 tsp coriander, 1 cup fresh cilantro, one can of roasted tomatoes, two cans of red enchilada sauce this made 27 enchiladas so I layered them into deep casserole dish and added sauce to each layer, added more sauce and cilantro to the top and cooked for 25 minutes and topped with vegan parm (made from cashews and nutritional yeast and garlic) and served with fresh avocados and sliced Limes it was amazing! Will make again!
    Michelle Patrich 2 years ago
    Totally amazing!! Next time I’m doing double the amount of sauce, but wow was this good
    Lastar T. 2 years ago
    Better than any meat version of enchiladas I've ever made. I switched up a few things so they were really vegetarian. I used stewed tomatoe and mixed with red enchilada sauce. Added mushroom and green bell pepper to the black beans. And I used organic cheddar and jack cheeses. I stored the rest of the filling in the freezer for another night 😋

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