Black Bean Enchiladas

This recipe for my 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!

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

Originally published February 16th, 2017.

Easy Black Bean Enchiladas

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. However, 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. Also, I don’t like chili powder, so I didn’t use it. Instead, I substituted it 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.

Black Beans Nutrition

In only a cup of black beans, there are 15 grams each of protein and fiber. This is not the first time I have sung the praises of the combination of fiber and protein in foods.

A well-balanced diet with protein and fiber will keep you full and energized, making sure your body can function while keeping you from overeating. Beans of any kind, but specifically black beans, are such good food for anyone wanting to healthily maintain or lose weight, or stay away from “empty calories”.

A particular feature of black beans is resistant starch, which is a type of indigestible fiber that passes through the small intestine without being turned into sugar, perfect for diabetics who need to keep their blood sugar under control.

Black beans have been and still are the staple of many Latin-American diets, and these frijoles negros have been the fuel source for generations of farmers.

It comes with no surprise as to why black beans have been continuously eaten in these cultures, because it is an amazing nutritiously compact food.

The vitamin and mineral content of black beans hasn’t yet been mentioned, and it can’t be missed. Black beans have large amounts of thiamine, iron, magnesium, and folate, all vitamins, and minerals that many are deficient in and take supplements for. 

With a bean that is so nutritious and diverse, I recommend adding it to as many foods and meals as you can!

As always, consult your medical provider before making any major changes to your diet.

How Long To Cook Black Beans In Instant Pot?

For this recipe, if you don’t want to use canned beans you can cook them over the stove, which takes some time and requires soaking, or you can use an instant pot.

Instant Pot cooking saves time, instead of soaking your beans for at least 6 hours, then cooking for another 45 minutes to an hour. You will save time using your instant pot.

I cook my black beans for 45 minutes of high pressure followed by 20 minutes of natural release. It will take approximately an extra 10 minutes for the Instant Pot to come to pressure.

Quick Enchilada Sauce Recipe

• Olive oil
• Garlic cloves
• Onion
• Cumin
• Dried basil
• Dried oregano
• Tomato sauce
• Maple syrup
• Salt

Black Bean Enchilada Recipe

For the tortillas, I used brown rice gluten-free tortillas. I love them because they are flexible and strong enough to hold fillings. They are large, so you will only need one package. I also used Daiya vegan cheese shreds, but you can use your favorite brand or Vegan Nacho Cheese.

• Coconut or olive oil
• Onion
• Garlic cloves
• Dried oregano
• Ground cumin
• Cooked black beans
• Salsa, any kind
• Cayenne pepper
• Salt
• Gluten-free tortillas, I use brown rice or corn
• Vegan Nacho Cheese or any shredded vegan cheese
• Green onion
• Jalapeño slices
• Cherry tomatoes
• Cilantro

How To Make Black Bean Enchiladas?

• 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 while stirring frequently for 2 minutes, then remove from heat.
• Heat oil in another saucepan over medium-high heat. Add onion and garlic (for enchilada sauce), and cook until soft. Stir in cumin, basil, oregano, tomato sauce, maple syrup, and salt to taste. Bring to a boil, then reduce heat to low and cook for 3-5 minutes. Allow the sauce to cool.
• If you prefer a smoother sauce, you may blend the sauce after cooking in a high-speed blender.
• Preheat the oven to 400℉. Heat tortillas on a skillet on medium-high heat, for about 2 minutes on each side, or until warm, soft, and pliable.
• Spread about 1/2 cup of the enchilada sauce evenly at the bottom of the oil sprayed 9×13 casserole dish. Place about 2 tablespoons of the black beans in a tortilla, add about 2 tablespoons of vegan cheese shreds or vegan nacho cheese, and 1 tablespoon spring onions. Roll the tortilla and place the seam side down in a casserole dish. Repeat until all the filling is used up.
• Spread the rest of the enchilada sauce over the enchiladas, and sprinkle with the remaining cheese shreds or nacho cheese. Bake uncovered for about 20 minutes.
• Garnish with jalapeño slices, cherry tomatoes, cilantro.

Other Vegan Lunch Recipes To Try

Jackfruit Carnitas Tacos,

Chickpea Salad Wraps, 

Vegan BBQ Jackfruit Wraps 

Curried Tofu Wraps

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