Black Bean Enchiladas

 

Rolled, sauced, and baked to bubbly perfection — these vegan black bean enchiladas are a crowd-pleasing dinner the entire family will devour. Bold, satisfying, and ready in just 45 minutes!

Servings: 4 | Prep: 15 mins | Cook: 30 mins | Total: 45 mins

Ingredients:

• 8 small flour tortillas
• 2 cans black beans, drained
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup vegan cheese, shredded
• 2 tsp cumin
• 2 tsp smoked paprika
• 1 tsp chilli powder
• 2 tbsp olive oil
• 1 pinch salt and pepper
• Fresh coriander, avocado, and vegan sour cream to serve

Instructions:

1. Preheat oven to 190°C (375°F). Heat olive oil in a pan. Cook onion and bell pepper for 5 minutes until softened. Add garlic, cumin, paprika, and chilli powder and stir for 1 minute.

2. Add black beans and corn. Season well and cook for 3 minutes. Remove from heat.

3. Spread half a cup of enchilada sauce across the bottom of a large baking dish.

4. Divide the filling between the 8 tortillas. Roll each one tightly and place seam-side down in the baking dish.

5. Pour the remaining enchilada sauce evenly over the top. Scatter the vegan cheese over everything.

6. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until the cheese is melted and slightly golden.

7. Top with fresh coriander, sliced avocado, and vegan sour cream. Serve hot directly from the dish.

Nutritional Info (per serving, 2 enchiladas): 

Calories: ~520 | Protein: 20g | Carbs: 72g | Fat: 16g | Fibre: 14g | Iron: 6mg

💡 Tip: Warm your tortillas before rolling — cold tortillas crack and split. Wrap them in a damp paper towel and microwave for 30 seconds to make them perfectly pliable!

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