Description
These Black Bean Enchiladas are a hearty, flavorful vegan dish featuring a savory mixture of sautéed vegetables and black beans wrapped in soft tortillas, smothered with enchilada sauce, and baked to perfection. Perfect for a wholesome, comforting meal with optional vegan cheese and fresh toppings.
Ingredients
Filling
- 1 tablespoon cooking oil (such as olive oil)
- ½ medium yellow onion, peeled and chopped
- 1 medium zucchini, chopped
- 3 cloves garlic, minced
- ¼ teaspoon salt, or to taste
- 1 tablespoon tomato paste
- 1 (4-ounce) can green chiles
- 1 (15-ounce) can black beans, drained and rinsed
Assembly
- 6 taco-sized soft tortillas
- 1 (10-ounce) can enchilada sauce
- Vegan cheese (optional)
- Optional toppings: vegan sour cream, cilantro, or parsley
Instructions
- Prepare the filling: Heat 1 tablespoon of cooking oil in a medium pot over medium heat. Add the chopped onion and zucchini and sauté until the onion becomes translucent and the zucchini is tender, about 5 to 10 minutes. Add the minced garlic and continue sautéing for an additional 2 minutes to release its aroma.
- Combine the filling ingredients: Stir in the green chiles, black beans, tomato paste, and salt. Heat the mixture until warmed through, then taste and adjust the salt as needed for your preference.
- Preheat the oven: Set your oven to 350°F (175°C) to preheat while you assemble the enchiladas.
- Prepare the baking dish: Pour ¼ cup of enchilada sauce into the bottom of a 9×13-inch baking dish and spread it evenly to prevent sticking and to add flavor at the base.
- Assemble the enchiladas: Spoon about ⅓ to ½ cup of the black bean filling onto each tortilla and roll it up tightly. Place the rolled tortillas seam-side down in the prepared baking dish. Once all are assembled, pour the remaining enchilada sauce evenly over the top. Sprinkle vegan cheese over the enchiladas if using.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes, allowing the flavors to meld and the sauce to bubble slightly.
- Serve: Remove from the oven and serve the enchiladas hot with optional toppings such as vegan sour cream, and fresh cilantro or parsley for added brightness and texture.
Notes
- You can substitute the zucchini with other vegetables like bell peppers or spinach for variety.
- Use gluten-free tortillas to make this recipe gluten-free.
- Adjust the spice level by choosing mild or hot green chiles according to your taste.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
