Dairy-Free Bean Enchilada
Indulge in the flavors of Mexican-inspired comfort food with these satisfying Dairy-Free Bean Enchiladas! Perfect for plant-based eaters and dairy-free enthusiasts, this recipe combines tender corn tortillas with a savory filling of black beans, sweet corn, sautéed red bell peppers, and aromatic spices like cumin, chili powder, and smoked paprika. Smothered in tangy enchilada sauce and baked to perfection, these enchiladas are a wholesome, crowd-pleasing dish. Garnished with creamy avocado slices, fresh cilantro, and a squeeze of lime, they deliver a burst of vibrant flavor in every bite. Ready in just 45 minutes, this easy weeknight dinner is vegan-friendly, packed with protein, and as delicious as it is nutritious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 2 cups black beans, rinsed and drained
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 10 small corn tortillas
- 2 cups enchilada sauce
- 1 large avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, cut into wedges
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add minced garlic and diced red bell pepper to the skillet. Cook for another 2-3 minutes until the vegetables are softened.
Stir in the black beans, corn kernels, cumin, chili powder, smoked paprika, salt, and black pepper. Cook while stirring occasionally for about 5 minutes until the mixture is heated through and well combined.
Warm the corn tortillas by either briefly toasting them on a dry skillet or microwaving them wrapped in a damp paper towel to make them pliable.
Spread about 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
Place 2-3 tablespoons of the bean mixture in the center of each tortilla, roll them up, and arrange them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, allowing the edges of the tortillas to slightly crisp.
Let the enchiladas cool for a few minutes out of the oven before garnishing with sliced avocado, chopped cilantro, and lime wedges.
Serve warm and enjoy your dairy-free bean enchiladas!
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3928 mg | 171% | |
| Total Carbohydrate | 290.4 g | 106% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 38.2 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4466 mg | 95% | |
*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.
