Black Bean Enchiladas Gluten Free and Vegan
Savor the bold, satisfying flavors of these *Black Bean Enchiladas*—a completely gluten-free and vegan recipe that’s perfect for a wholesome dinner or meal prep! Stuffed with a protein-packed black bean filling infused with smoky cumin and chili powder, these enchiladas feature vibrant red bell peppers, sweet onions, and creamy nutritional yeast for a burst of flavor in every bite. Wrapped in soft gluten-free tortillas and smothered in zesty vegan enchilada sauce, this dish is baked to perfection, delivering a balance of hearty richness and comforting textures. Ready in just 45 minutes, this plant-based recipe is a breeze to prepare, and the optional garnishes of fresh cilantro and creamy avocado add the perfect finishing touch. Whether you’re serving a family dinner or looking for a dish to impress, these vegan enchiladas are as nourishing as they are delicious!
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Recipe Information
Ingredients
- 8 pieces Gluten-free tortillas
- 2 cups Black beans (cooked or canned, drained and rinsed)
- 1 medium Red bell pepper, diced
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Canned enchilada sauce (gluten-free and vegan)
- 3 tablespoons Nutritional yeast
- 0.25 cup Cilantro, chopped (optional, for garnish)
- 1 medium Avocado (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a small amount of olive oil or cooking spray.
Heat a large skillet over medium heat. Add the olive oil, diced onion, and diced red bell pepper. Sauté for 4-5 minutes until the vegetables are softened.
Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring frequently, until fragrant.
Stir in the black beans, ground cumin, chili powder, salt, and black pepper. Cook for an additional 4-5 minutes, stirring occasionally, to allow the flavors to combine.
Remove the skillet from the heat and stir in the nutritional yeast. Taste the filling and adjust seasoning if needed.
Spread 1/2 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.
Lay one gluten-free tortilla flat on a clean surface. Spoon about 1/4 cup of the black bean mixture onto the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Once all the tortillas are filled and arranged in the baking dish, pour the remaining enchilada sauce evenly over the top, making sure all the tortillas are covered.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes to let the edges crisp slightly.
Remove the enchiladas from the oven and let them rest for 5 minutes before serving. Garnish with chopped cilantro and sliced avocado, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 7.8 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1204 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
