Vegan Bean and Cheese Enchiladas
Discover the irresistible flavors of these vegan bean and cheese enchiladas, a hearty, plant-based take on a beloved Mexican classic. Packed with protein-rich black beans, a creamy, nutty cheese sauce made from nutritional yeast, and smoky spices like paprika and cumin, these enchiladas offer a perfect balance of comfort and nourishment. Layered in zesty red enchilada sauce and wrapped in warm corn tortillas, they bake to perfection in just 30 minutes. Topped with fresh cilantro and served alongside lime wedges, this dish is easy to prepare yet bursting with vibrant flavor. Whether you're satisfying a weeknight craving or impressing guests, this vegan-friendly recipe is sure to deliver a fiesta-worthy meal!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 2 cups Black beans, canned or cooked
- 2 cups Red enchilada sauce
- 2 tablespoons Avocado oil
- 1 cup Chopped onion
- 3 cloves Minced garlic
- 1 cup Nutritional yeast
- 1 cup Unsweetened almond milk
- 3 tablespoons Cornstarch
- 1 teaspoon Salt
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 cup Cilantro, chopped
- 1 piece Lime, cut into wedges
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a medium saucepan, heat 1 tablespoon of avocado oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
Add the black beans to the onion mixture and cook for another 3-5 minutes, mashing some of the beans with the back of a spoon. Remove from heat and set aside.
In another medium saucepan, whisk together the almond milk, nutritional yeast, cornstarch, 1 teaspoon of salt, smoked paprika, and ground cumin. Stir constantly over medium heat until the mixture thickens and becomes a cheese-like sauce, about 5-7 minutes.
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving them for 30 seconds, or by briefly heating them in a dry skillet over medium heat.
Spread 1 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
To assemble the enchiladas, place about 2 tablespoons of the bean mixture and 1-2 tablespoons of the cheese sauce onto each tortilla. Roll tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the top of the rolled enchiladas, ensuring they are completely covered.
Bake in the preheated oven for 20-25 minutes, until heated through.
Remove from oven and let cool slightly before serving.
Garnish with chopped cilantro and serve with lime wedges.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8404 mg | 365% | |
| Total Carbohydrate | 362.7 g | 132% | |
| Dietary Fiber | 91.5 g | 327% | |
| Total Sugars | 27.9 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1041 mg | 80% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 4184 mg | 89% | |
*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.
