Vegan Black Bean Enchiladas Recipe
By Earth of Maria
🔪Prep Time: 30 mins
👩🍳Cook Time: 20 mins
1 tbsp olive oil
2 cloves garlic , minced
1 red chilli pepper, de-seeded and chopped
1 large onion, diced
1 large carrot, peeled and diced
1 large bell pepper, diced
2 cans black beans, drained and rinsed (8 oz)
2 tbsp tamari
2 tbsp apple cider vinegar
3 tbsp olive oil
1 tsp cumin
1 tsp cumin
1/2 tsp cinnamon
2 tbsp tomato paste
2 cloves garlic, minced
1/2 tbsp sriracha
1/3 cup gluten-free flour
2 cups vegetable broth
1 cup cashews, soaked in water for 4 hours
1 1/2 cup plant based milk
1 tsp cumin
1/2 tsp turmeric
3 tbsp nutritional yeast
2 tbsp cornstarch
1Heat the olive oil a large pan, adding the garlic and a red chilli pepper. Cook for 2 minutes, until fragrant, then add onion and cook for 2 minutes more.
2Add carrots and bell pepper, cooking for 3-4 minutes, until the vegetables soften.
3Add the black beans, tamari and apple cider vinegar and cook for around 5 minutes, until the black beans soften. Set aside to prepare the enchilada sauce and the 'cheese'.
4Heat the olive oil in a pan over a medium heat and add cumin, turmeric and cinnamon. When the spices are fragrant (around 2-3 minutes), add the tomato paste, garlic, and sriracha. Stir for a few minutes more.
5Now add the gluten-free flour and gradually pour in the vegetable broth, around 1/4 cup at a time, whisking until the sauce thickens. Transfer to a bowl and set aside while you make the cheese sauce.
6While you make the cheese sauce, you can preheat the oven to 180 degrees C (350 F).
7Add the soaked cashews, plant based milk, cumin, turmeric, nutritional yeast and cornstarch to a blender or food processor. Blend until very smooth.
8Transfer to a saucepan and stir over a medium heat for 4-5 minutes, until the sauce thickens.
9Add around 1/2 of the enchilada sauce to the base of a rectangular baking dish.
10Next, add 1/4-1/3 cup of the black bean filling to the base of a tortilla. Wrap it up tightly, tucking in the edges, and then arrange in the baking dish over the enchilada sauce.
11Add the rest of the sauce on top, followed by the cheese. Bake in the preheated oven for 15-20 minutes.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.