Soy-Free Bean Enchilada
Savory, satisfying, and completely soy-free, the Soy-Free Bean Enchilada is a plant-based twist on a classic Mexican dish that's perfect for both vegans and those seeking allergen-friendly meals. Packed with a hearty filling of black beans, sweet corn, and vibrant red bell peppers seasoned with chili powder and cumin, these enchiladas are enveloped in soft flour tortillas and smothered in a rich tomato sauce infused with a hint of chipotle for optional smoky heat. Topped with creamy non-dairy cheese and fresh cilantro, this recipe delivers irresistible flavors while remaining gluten-free adaptable and dairy-free. Ready in just over an hour, these enchiladas make for an easy, crowd-pleasing dinner. Pair them with a crisp side salad or some spicy guacamole to elevate your mealtime experience!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 2 cups Canned black beans, drained and rinsed
- 1 cup Canned corn, drained
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 small Flour tortillas
- 2 cups Canned crushed tomatoes
- 1 optional Chipotle chili in adobo sauce, minced
- 1 tablespoon Lime juice
- 0.25 cup Fresh cilantro, chopped
- 1 cup Non-dairy cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté until the onion becomes translucent, about 3-4 minutes.
Add the diced red bell pepper, black beans, and corn to the skillet. Stir and cook for another 5 minutes, until well combined and heated through.
Stir in chili powder, cumin, salt, and pepper. Mix thoroughly and remove from heat.
In a separate saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the crushed tomatoes and optional minced chipotle chili. Stir in lime juice and let simmer for 5 minutes to develop flavors.
Spread a thin layer of the tomato sauce in the bottom of a 9x13 inch baking dish.
Spoon 2-3 tablespoons of the bean mixture into the center of each flour tortilla. Roll up tightly and place seam-side down in the baking dish.
Pour the remaining tomato sauce over the rolled tortillas, ensuring they are evenly covered.
Sprinkle chopped cilantro and non-dairy cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbling.
Remove from oven and let cool for a few minutes before serving. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7371 mg | 320% | |
| Total Carbohydrate | 309.2 g | 112% | |
| Dietary Fiber | 57.2 g | 204% | |
| Total Sugars | 41.6 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1413 mg | 109% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3940 mg | 84% | |
*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.
