Easy Black Bean Enchiladas

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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 Beans Enchiladas Recipe

I 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 of it.

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.

Other Recipes To Try Jackfruit Carnitas Tacos, Chickpea Salad Wraps, Vegan BBQ Jackfruit Wraps, Curried Tofu Wraps.

Black Bean Enchiladas

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(Per portion)
  • Energy: 281 kcal / 1175 kJ
  • Protein: 5 g
  • Carbs: 40 g

Cooking Time

  • Preparation: 30 min
  • Cooking: 30 min
  • Ready in: 1 h
For: 6 tortillas


Black Beans

Enchilada Sauce Recipe Below or 2 cups of your favorite


  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.
  2. 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.
  3. You may also blend the sauce after cooking in a high-speed blender for a smoother sauce
  4. Preheat oven 400 degrees. Heat tortillas on a skillet on medium high, about 2 minutes on each side.
  5. 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.
  6. Spread the rest of enchilada sauce over enchiladas, sprinkle with remaining cheese shreds. Bake uncovered for about 20 minutes.
  7. Garnish with jalapeno slices, cherry tomatoes, cilantro.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. william kotik
    November 27, 2019

    This recipe was such a huge hit, I’m making it again for Thanksgiving!

  2. Susan Grg
    August 18, 2019

    Your recipes are great.

  3. Angela
    August 9, 2018

    I made these and they were amazing, thank you for the recipe.

  4. Monica H
    August 8, 2018

    Can’t wait to try this recipe out! Some of the ingredients are listed twice. So should I double up as listed or is that a typo? thanks!

    • Michelle Blackwood
      August 8, 2018

      The ingredients are fine, I added them into groups

      • Monica H
        September 11, 2018

        Perfect, thanks! Grouping them made it much easier for the novice cooker like me to follow. Made this about three times now including the enchilada sauce and LOVE!!! It is so delicious, and can’t wait to try more of your great recipes!

        • Michelle Blackwood
          September 11, 2018

          Wow thank you Monica for your feedback. I’m so happy you enjoyed it.

  5. Nancy
    January 23, 2018

    Wonderful recipe. This has become one of our meals on weekly rotation!

    • Michelle Blackwood
      January 23, 2018

      Thank you for your feedback Nancy so happy you love it!

  6. Christine
    February 25, 2017

    These enchiladas look super tasty and that homemade enchilada sauce sounds awesome!

  7. Elaine @ Dishes Delish
    February 21, 2017

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