Vegan Black Bean Enchiladas

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Craving something tasty and satisfying for dinner tonight? Vegan black bean enchiladas are a delicious and flavorful option that won’t disappoint. Packed with protein-rich black beans, these enchiladas are both hearty and healthy.

You’ll love how easy it is to whip up these enchiladas in no time. With just a few simple ingredients like black beans, corn, and spices, you can create a meal that’s bursting with flavor. The best part? It’s entirely vegan and full of nutrients.

Whether you’re cooking for yourself or sharing with friends, give these tasty enchiladas a try. They might just become your new favorite meal!

Tool Requirements

To make vegan black bean enchiladas, you need a few basic kitchen tools. A cutting board and a sharp knife will help you chop vegetables like onions, peppers, and garlic.

Grab a large skillet or pan for cooking the filling. You’ll use this to sauté your veggies and warm up the black beans.

You’ll also need a baking dish to hold your enchiladas in the oven. Choose one big enough to fit them snugly in a single layer.

A spoon or spatula is helpful for spreading sauce and filling tortillas. Make sure it’s sturdy enough to handle the job.

An oven is a must to bake the enchiladas until they’re hot and bubbly. Set your oven temperature according to the recipe instructions.

That’s it! These tools will help you create a tasty vegan dish with ease. Enjoy your cooking!

Preparing The Ingredients

Start by gathering your ingredients. You’ll need black beans, tortillas, tomato sauce, chopped onions, garlic, and some spices like cumin and chili powder. Make sure everything is fresh and ready to go. It’s always a good idea to have everything within reach before you start cooking.

Next, drain and rinse the black beans. This helps get rid of extra salt and makes the beans taste better. Chop up some onions and mince the garlic. These will add a lot of flavor to your enchiladas.

For the sauce, set aside a bowl to mix tomato sauce with cumin and chili powder. Adjust the spices according to your taste. Some people like it spicy, while others prefer a milder flavor.

Don’t forget the tortillas. Corn tortillas work best for enchiladas. Warm them up a bit to make them easier to roll. You can do this in a pan over low heat. Just a few seconds on each side is enough.

Now, you are ready to start cooking. Everything prepped here will make your next steps a breeze. You’ll be well on your way to some tasty enchiladas!

Serving Suggestions

Get creative with toppings to take your vegan black bean enchiladas to the next level.

• A dollop of guacamole adds creaminess, while fresh cilantro brightens each bite. Chopped green onions bring a mild kick that pairs well with the rich flavors.
• You might also want to try serving your enchiladas with a side of Mexican rice or refried beans. These classic sides add an extra layer of flavor and make the meal more filling.
• Consider a fresh salad or a side of grilled veggies for a lighter touch. These can balance out the richness of the enchiladas and bring in more textures and colors to your plate.
• If you’re feeling indulgent, sprinkle on some vegan cheese or drizzle with a bit of your favorite hot sauce for added spice.
• Serve your enchiladas warm for the best taste. You could even make your own salsa or pico de gallo to add on top. The fresh ingredients will complement the dish nicely.
• Pair them with a refreshing limeade or iced tea for a perfect meal. Enjoy experimenting to find the best combo that suits your taste buds!

Storage Tips

After making a bunch of tasty vegan black bean enchiladas, you might have some leftovers. Here’s how you can store them.

• First, let them cool down to room temperature. This helps to avoid soggy tortillas from trapped steam.
• Wrap each enchilada in foil or cover them with reusable wraps. Make sure to keep them snug to prevent the enchiladas from drying out in the fridge. Store them in a container, and you can keep them in the fridge for about 3 to 4 days.
• If you want to keep them longer, freezing is the way to go. Use a freezer-safe container or a sealed bag. Remember to label the date, so you don’t forget about them. When you’re ready to eat them, just thaw the enchiladas in the fridge overnight.
• Reheating is easy. You can pop them in the oven at 350°F until heated through, or use the microwave for a quicker option. If you choose the microwave, keep them covered to maintain moisture. This way, your vegan black bean enchiladas will taste fresh and delicious!

Black Bean Enchiladas

Looking for black bean enchiladas with onions, garlic, tomatoes and a bunch of spices? Look no further! This is a great Mexican vegan recipe that you can add to your collection of vegan dinner or vegan lunch recipes. What's great that it's also high protein!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Mexican

Servings 2 servings

Calories 300 kcal

Ingredients

  

1x2x3x

• 1 cup of black beans
• 4 corn tortillas
• 1/2 cup of tomato sauce
• 1/4 cup of chopped onions
• 1 clove of garlic minced
• 1/2 teaspoon of cumin
• 1/2 teaspoon of chili powder

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Instructions

 

• Rinse and drain 1 cup of black beans.
• Warm 4 corn tortillas in a skillet over medium heat.
• In a saucepan, combine 1/2 cup of tomato sauce, 1/4 cup of chopped onions, and 1 minced clove of garlic.
• Add 1/2 teaspoon of cumin and 1/2 teaspoon of chili powder to the saucepan.
• Cook the mixture over medium heat until the onions are soft.
• Add the rinsed and drained black beans to the saucepan.
• Stir the mixture until the beans are heated through.
• Spoon the bean mixture onto the warmed tortillas.
• Serve immediately.

Nutrition

Calories: 300kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.