Vegan Black Bean Enchiladas
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
50 mins
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Servings
8 enchiladas
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Calories
310 kcal
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Course
Main Course
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Cuisine
Mexican
Vegan Black Bean Enchiladas
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These vegan black bean enchiladas are made with a delicious homemade enchilada sauce and creamy cashew "cheese"! They make a great plant based meal that's bursting with flavor.
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Ingredients
Black bean filling
- 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
Enchilada sauce
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp cumin
- ½ tsp cinnamon
- 2 tbsp tomato paste
- 2 cloves garlic minced
- ½ tbsp Sriracha
- ⅓ cup gluten-free flour
- 2 cups vegetable broth
Vegan cheese sauce
- 1 cup cashews soaked in water for 4 hours
- 1 ½ cup plant based milk
- 1 tsp cumin
- ½ tsp Turmeric
- 3 tbsp nutritional yeast
- 2 tbsp cornstarch
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Instructions
Make the black bean filling
- Heat 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.
- Add carrots and bell pepper, cooking for 3-4 minutes, until the vegetables soften.
- Add 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'.
Make the enchilada sauce
- Heat 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.
- Now add the gluten-free flour and gradually pour in the vegetable broth, around ¼ cup at a time, whisking until the sauce thickens. Transfer to a bowl and set aside while you make the cheese sauce.
Make the vegan cheese sauce
- While you make the cheese sauce, you can preheat the oven to 180 degrees C (350 F).
- Add the soaked cashews, plant based milk, cumin, turmeric, nutritional yeast and cornstarch to a blender or food processor. Blend until very smooth.
- Transfer to a saucepan and stir over a medium heat for 4-5 minutes, until the sauce thickens.
Assemble the enchiladas
- Add around ½ of the enchilada sauce to the base of a rectangular baking dish.
- Next, add ¼-1/3 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.
- Add the rest of the sauce on top, followed by the cheese. Bake in the preheated oven for 15-20 minutes.
Nutrition Information
Show Details
Calories
310kcal
(16%)
Carbohydrates
34g
(11%)
Protein
12g
(24%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Sodium
613mg
(26%)
Potassium
579mg
(17%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
2401IU
(48%)
Vitamin C
38mg
(42%)
Calcium
106mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 613mg | 26% |
| Potassium | 579mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 2401IU | 48% |
| Vitamin C | 38mg | 42% |
| Calcium | 106mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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