Mexican-inspired · enchiladas
Vegan Black Bean Enchiladas
Black beans and corn fill tortillas baked under green enchilada sauce and melty dairy-free cheese.
Total time40 min
Hands-on20 min
Cleanuplow
Serves6
Cook
Make dinner
- 01
Heat the oven to 400°F. Mix black beans, corn, cumin, 1 cup cheese, and 1/2 cup enchilada sauce.
- 02
Warm the tortillas until flexible. Fill each with bean mixture, roll, and arrange seam-side down in a baking dish.
- 03
Pour over remaining sauce and top with remaining cheese.
- 04
Bake until bubbling, 20 to 24 minutes. Finish with cilantro.
Make it work
Useful swaps
- Use regular Monterey Jack when dairy is not a concern.
- Pinto beans can replace black beans.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
