Vegan Black Bean Enchiladas
These enchiladas are the kind of deeply satisfying, crowd-pleasing dinner that makes it easy to forget you're eating entirely plant-based. The homemade red sauce is built from scratch — garlic, chili powder, smoked paprika, and cumin bloomed in olive oil before tomato sauce and vegetable broth are stirred in — and it tastes far richer than anything that comes out of a can. The filling is hearty and textured, with sautéed onion and red bell pepper folded together with two cans of black beans that soften just enough at the edges to hold everything together beautifully. Corn tortillas get warmed in a dry skillet until pliable, which keeps them from cracking when you roll them tight and nestle them into the baking dish. A generous pour of that smoky red sauce goes over the top, followed by shredded vegan cheese that melts and browns in the oven over about 20 minutes. The whole dish serves four and comes together with straightforward pantry staples, making it just as practical on a weeknight as it is impressive for a dinner with friends. Finish with fresh cilantro and a squeeze of lime, and you've got a plate that genuinely delivers on every level.
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Learn more →Ingredients
4 servings
For the sauce
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 can (15 oz) tomato sauce
- 1 cup vegetable broth
- ½ tsp salt
For the filling
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tsp ground cumin
- ½ tsp chili powder
- ¼ tsp salt
For the enchiladas
- 8 corn tortillas (6-inch)
- 1 cup vegan cheese, shredded
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a small amount of olive oil.
- 2
Make the sauce: Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the chili powder, cumin, and smoked paprika and stir for 30 seconds, until the spices are toasted and deeply fragrant. Pour in the tomato sauce and vegetable broth, stir to combine, and season with 1/2 tsp salt. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon, about 8 minutes. Remove from heat.
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