Introduction: Embark on a culinary journey filled with vibrant flavors and hearty satisfaction with our Vegan Black Bean Enchiladas recipe. Bursting with wholesome ingredients and zesty spices, these enchiladas offer a delightful twist on the classic Mexican dish while catering to plant-based dietary preferences. From the rich creaminess of the black bean filling to the smoky allure of the enchilada sauce, every component of this dish harmonizes to create a symphony of taste that will tantalize your taste buds. Join us as we unravel the secrets to crafting this mouthwatering masterpiece, perfect for any occasion.

Ingredients:

  • 12 corn tortillas
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (4 ounces) diced green chilies
  • 1 cup chopped spinach
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 cups enchilada sauce (homemade or store-bought)
  • 1 cup dairy-free cheese, shredded (optional)
  • Fresh cilantro, chopped (for garnish)
  • Sliced avocado (for serving)
  • Vegan sour cream or yogurt (for serving)

Instructions:

  1. Prepare the Black Bean Filling:
    • In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent.
    • Incorporate diced bell pepper and corn kernels into the skillet, cooking until softened.
    • Stir in the drained and rinsed black beans, diced green chilies, chopped spinach, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.
  2. Assemble the Enchiladas:
    • Preheat the oven to 375°F (190°C). Grease a large baking dish with cooking spray or olive oil.
    • Warm the corn tortillas in the microwave or on a skillet for a few seconds to make them pliable.
    • Spoon a generous portion of the black bean filling onto each tortilla, rolling them tightly and placing them seam-side down in the prepared baking dish. Arrange the enchiladas snugly to prevent them from unraveling.
  3. Top with Enchilada Sauce and Cheese:
    • Pour the enchilada sauce evenly over the assembled enchiladas, ensuring they are completely coated.
    • If desired, sprinkle dairy-free cheese over the top of the enchiladas for an extra layer of indulgence.
  4. Bake to Perfection:
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly.
    • Remove the foil during the last 5 minutes of baking to allow the cheese (if using) to melt and slightly brown.
  5. Garnish and Serve:
    • Once baked, garnish the enchiladas with freshly chopped cilantro for a burst of freshness.
    • Serve the vegan black bean enchiladas hot, accompanied by sliced avocado and a dollop of vegan sour cream or yogurt for added creaminess.

Introduction: Embark on a culinary journey filled with vibrant flavors and hearty satisfaction with our Vegan Black Bean Enchiladas recipe. Bursting with wholesome ingredients and zesty spices, these enchiladas offer a delightful twist on the classic Mexican dish while catering to plant-based dietary preferences. From the rich creaminess of the black bean filling to the smoky allure of the enchilada sauce, every component of this dish harmonizes to create a symphony of taste that will tantalize your taste buds. Join us as we unravel the secrets to crafting this mouthwatering masterpiece, perfect for any occasion.

Ingredients:

  • 12 corn tortillas
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (4 ounces) diced green chilies
  • 1 cup chopped spinach
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 cups enchilada sauce (homemade or store-bought)
  • 1 cup dairy-free cheese, shredded (optional)
  • Fresh cilantro, chopped (for garnish)
  • Sliced avocado (for serving)
  • Vegan sour cream or yogurt (for serving)

Instructions:

  1. Prepare the Black Bean Filling:
    • In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent.
    • Incorporate diced bell pepper and corn kernels into the skillet, cooking until softened.
    • Stir in the drained and rinsed black beans, diced green chilies, chopped spinach, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.
  2. Assemble the Enchiladas:
    • Preheat the oven to 375°F (190°C). Grease a large baking dish with cooking spray or olive oil.
    • Warm the corn tortillas in the microwave or on a skillet for a few seconds to make them pliable.
    • Spoon a generous portion of the black bean filling onto each tortilla, rolling them tightly and placing them seam-side down in the prepared baking dish. Arrange the enchiladas snugly to prevent them from unraveling.
  3. Top with Enchilada Sauce and Cheese:
    • Pour the enchilada sauce evenly over the assembled enchiladas, ensuring they are completely coated.
    • If desired, sprinkle dairy-free cheese over the top of the enchiladas for an extra layer of indulgence.
  4. Bake to Perfection:
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly.
    • Remove the foil during the last 5 minutes of baking to allow the cheese (if using) to melt and slightly brown.
  5. Garnish and Serve:
    • Once baked, garnish the enchiladas with freshly chopped cilantro for a burst of freshness.
    • Serve the vegan black bean enchiladas hot, accompanied by sliced avocado and a dollop of vegan sour cream or yogurt for added creaminess.

Nutritional Information (per serving):

  • Calories: 280
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 680mg
  • Total Carbohydrates: 46g
  • Dietary Fiber: 10g
  • Sugars: 6g
  • Protein: 11g

Smart Weight Watchers (WW) Points:

  • Each serving of our Vegan Black Bean Enchiladas is equivalent to 7 Smart WW points, making it a wholesome and satisfying choice for those mindful of their dietary goals.

Conclusion: Elevate your dining experience with our Vegan Black Bean Enchiladas, a tantalizing fusion of robust flavors and wholesome ingredients. Whether you’re hosting a festive gathering or simply craving a comforting meal, these enchiladas are sure to impress even the most discerning palates. Embrace the culinary diversity of plant-based cuisine and savor the essence of Mexico in every delicious bite.