Easy Black Bean Enchiladas

This recipe for Easy Black Bean Enchiladas is so tasty.  It is another perfect comfort dish to add to your menu, I could eat it again and again!

 

 Easy Black Bean EnchiladasI made these delicious black bean enchiladas for lunch today. They were easy to prepare because I had most of the ingredients on hand. One thing I didn’t have was prepared enchilada sauce. But I had regular tomato sauce, so I decided to make my own version with it. I actually loved it and you couldn’t tell the difference. You can make your own and up the spices, personally I don’t like a strong cumin taste in my recipes so I’m usually gentle with the amount I use. I also don’t like chili powder, so I don’t use it. Instead, I  substitute with cayenne pepper.

I actually loved it and you couldn’t tell the difference. You can make your own and increase the amount of cumin and oregano. Personally, I don’t like a strong cumin taste in my recipes so I’m usually gentle with the amount I use. I also don’t like chili powder, so I don’t use it. Instead, I  substitute with cayenne pepper.

I have a love for Mexican foods and I have them on rotation on my weekly menu, My Black Bean Burrito is a staple and my Scrambled Tofu Breakfast Recipe is now a family favorite dish.

Easy Black Bean Enchiladas

For the tortillas, I used these Gluten-Free Tortillas. I love them because they are flexible and strong enough to hold fillings. They are large, you will only need one package. I also used Daiya vegan cheese shreds but you can use your favorite.

Ingredients

For: 6 tortillas

Instructions

    To Prepare Black Beans
    1. 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.
    To Prepare Enchila Sauce
    1. 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.
    2. You may also blend the sauce after cooking in a high-speed blender for a smoother sauce
    To Assemble
    1. Preheat oven 400 degrees. Heat tortillas on a skillet on medium high, about 2 minutes on each side.
    2. 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.
    3. Spread the rest of enchilada sauce over enchiladas, sprinkle with remaining cheese shreds. Bake uncovered for about 20 minutes.
    4. Garnish with jalapeno slices, cherry tomatoes, cilantro.

    Recipe notes

    Easy Black Bean Enchiladas

    Easy Black Bean Enchiladas

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    1. Elaine @ Dishes Delish

      I would eat Mexican food every other day if my husband could stand it. I love enchiladas with flour tortillas and this looks delicious!

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