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Black Bean Veggie Enchiladas recipe by Joyful Balance.

Black Bean Veggie Enchiladas (Vegan!)

Delaney Marie
These Black Bean Veggie Enchiladas are stuffed full of delicious and nutritious vegetables, and are covered in a Creamy Jalapeño Ranchero Sauce that you're going to love. They are relatively mild in spice, but are bright in flavor. These vegan enchiladas also reheat great as leftovers!
*Note that From Start to Finish is an estimate that includes 15 minutes to prep all of your ingredients, about 40 minutes to make all components and assemble your enchiladas, and 35 minutes for your enchiladas to bake and cool.
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From Start to Finish1 hour 30 minutes
Servings5 servings (one serving = 2 enchiladas)

Ingredients

Creamy Jalapeño Ranchero Sauce

  • 2 cans fire roasted tomatoes - drained but NOT rinsed
  • 1 medium onion - roughly chopped
  • 2 jalapeños - seeds removed & roughly chopped
  • 4 cloves garlic - minced
  • ⅓ cup cilantro - roughly chopped
  • ¼ teaspoon salt
  • 2 teaspoon white vinegar
  • 2 teaspoon pure maple syrup
  • ¼ cup plain coconut yogurt

Black Bean Veggie Filling

  • ½ cup frozen corn - thawed
  • ½ medium red bell pepper - diced
  • ½ medium yellow onion - diced
  • ½ medium zucchini - sliced and quartered
  • 2 cloves garlic - minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1 teaspoon cumin
  • pinch cayenne
  • ¼ teaspoon salt
  • 1 can black beans - drained and rinsed
  • 1 tablespoon nutritional yeast
  • 2 cups spinach

Enchilada Assembly

  • 10 8-inch flour tortillas
  • Optional: ¾ cup vegan shredded cheese
  • Optional garnishes: avocado, cilantro, vegan sour cream, salsa, guacamole...

Instructions

  • Preheat oven to 350F.
  • Make the Creamy Jalapeño Ranchero Sauce:
    Combine fire roasted tomatoes, onion, and jalapeño in a high powered blender. Blend until smooth.
    Bring a medium nonstick pot to medium-high heat on the stovetop. Add just a bit of water to prevent sticking, and add your garlic. Allow to sauté for 1 minute.
    Add the blended sauce mixture to the pot and heat until simmering. Allow to simmer for 5-10 minutes, stirring regularly.
    Remove the sauce from the heat. Mix in cilantro, salt, vinegar, and maple syrup.
    Add in coconut yogurt and mix to combine.
  • Make the filling:
    Bring a medium/large nonstick pan to medium-high heat on the stovetop. Add just a bit of water to prevent sticking. Add your corn, bell pepper, onion, zucchini, and garlic. Allow to sauté for 5 minutes, stirring occasionally and adding small amounts of water as needed to prevent sticking.
    Add your smoked paprika, chili powder, cumin, cayenne, and salt. Sauté for 1 minute.
    Add in black beans and nutritional yeast. Mix to combine.
    Add spinach and allow to sauté another 1-2 minutes, until the spinach starts to become bright green.
    Stir in ½ cup of the Creamy Jalapeño Ranchero Sauce.
  • Assemble your enchiladas:
    If tortillas are a bit stiff, microwave them for about 15 seconds just to slightly warm them and loosen them up.
    Pour 1 cup of the Creamy Jalapeño Ranchero Sauce into a shallow bowl or dish.
    Dip one tortilla at a time in the shallow bowl of sauce, shake off excess, then place on a clean work surface and add about ⅓ cup of filling down the center. Roll your tortilla around the filling and place it, seam side down, in a 9x13 casserole dish.
    Once all ten tortillas have been placed in the casserole dish, top the whole thing with any remaining sauce (there should be about 1.5 cups of sauce to use here).
  • Bake your enchiladas:
    Cover the casserole dish with foil, and bake for 10-15 minutes. (I find that 12 minutes is perfect in my oven)
    Remove from oven, remove the foil, sprinkle on vegan cheese if desired, and return to oven for another 5-10 minutes.
    Remove from oven, let cool a few minutes, and serve! Top with additional garnishes such as guacamole, salsa, etc, if desired.
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!