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Black Bean Enchiladas

Preparation:30 min

Cooking:30 min

Ready in:1 h

For:6 tortillas

By Michelle Blackwoods


Black Beans

1 tablespoon coconut or olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1/4 teaspoon dried oragano

1/2 teaspoon cumin

1 1/2 cup cooked black beans, or 1-15 ounce can

1/2 cup salsa

1/8 teaspoon Cayenne Pepper

1/2 teaspoon salt

Enchilada Sauce Recipe Below or 2 cups of your favorite

1 tablespoon olive oil

2 garlic cloves minced

1 small onion, finely chopped

1/2 teaspoon cumin

1/2 teaspoon dried basil leaves

3/4 teaspoon dried oragano

2 cups tomato sauce

1 tablespoon maple syrup

cayenne pepper & salt to taste

6 large Tortillas, or 12 corn tortillas

8 ounces shredded Vegan sheese

1/2 cup green onions, chopped

cherry tomatoes cut in halves, cilantro leaves chopped


Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook until soft, about 3 minutes. Stir in oregano, cumin, black beans, salsa, pepper, and salt. Cook stirring frequently for 2 minutes. Remove from heat.

Heat oil in a saucepan over medium-high heat, add onion and garlic and cook until soft. Stir in cumin, basil, oregano, tomato sauce, maple syrup, and salt to taste. Bring to a boil. reduce heat and cook for 3-5 minutes. Allow sauce to cool.

You may also blend the sauce after cooking in a high-speed blender for a smoother sauce

Preheat oven 400 degrees. Heat tortillas on a skillet on medium high, about 2 minutes on each side.

Spread about 1/2 cup enchilada sauce evenly at the bottom of a 9x13 casserole dish. Place about 2 tablespoons black beans in a tortilla, add about 2 tablespoon vegan cheese shreds and 1 tablespoon spring onion. Roll tortilla and place seam side down in casserole dish. Repeat until all the filling is used up.

Spread the rest of enchilada sauce over enchiladas, sprinkle with remaining cheese shreds. Bake uncovered for about 20 minutes.

Garnish with jalapeno slices, cherry tomatoes, cilantro.


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