These vegan black bean enchiladas are made with a homemade enchilada sauce and a ‘cheesy’ sauce made from cashews! Packed full of vegetables and flavour, they make an amazing comforting dinner. Serve and enjoy!

Vegan Black Bean Enchiladas (Gluten-free)-13

One thing that I can always look forward to after a long day of uni work is a wholesome, flavourful dinner. Especially when it’s cold and gloomy outside, it always makes me happy. Plus, cooking is such a great stress-relief! I love playing some good music and just letting my mind relax while I whip up some deliciousness.

Vegan enchiladas with cashew cheese and fresh herbs

Recently, I can’t stop making enchiladas. The flavours are incredible, and there are so many filling options. The ones I’m sharing today are made with black beans, which is a popular plant based option. Despite the simplicity of ingredients and preparation, it goes so well with the wraps, the sauce, and the vegan cheese on top.

Plant based enchiladas with cheese sauce on a plate

Speaking of the homemade enchilada sauce, you won’t be able to get enough of it! I certainly cant. Rich and savoury, it contrasts super well with the tangy ‘cheese’ sauce and absorbs super well into the tortilla. Overall, I would definitely recommend making extra of this recipe to enjoy the next day (or go back for seconds)!

How to make black bean enchiladas

As you can see, there are three different components to the recipe – the black bean filling, the homemade enchilada sauce, and the ‘cheese’ sauce. But don’t worry, because each one requires just a handful of ingredients and it’s far from a complicated process!

Vegan enchiladas with a cashew cheese sauce

Make the black bean filling

Firstly, heat some olive oil a large pan and garlic and a red chilli pepper. Cook for 2 minutes, until fragrant, then add onion and cook for 2 minutes more.

Now add carrots and bell pepper, cooking for 3-4 minutes, until the vegetables soften.

Add the black beans, tamari and apple cider vinegar and cook for around 5 minutes, until the black beans soften. Set aside to prepare the enchilada sauce and the ‘cheese’.

Vegetables and black beans in a pan

Make the enchilada sauce

This sauce is absolutely delicious, and really easy to make!

Firstly, heat olive oil in a pan over a medium heat and add cumin, turmeric and cinnamon. When the spices are fragrant (around 2-3 minutes), add the tomato paste, garlic, and sriracha. Stir for a few minutes more.

Now add the gluten-free flour and gradually pour in the vegetable broth, around 1/4 cup at a time, whisking until the sauce thickens. Transfer to a bowl and set aside while you make the cheese sauce.

Make the ‘cheese’ sauce

The great thing about this vegan cheese sauce is that it’s super versatile. If you have any left over, you can save it to use for other recipes.

Simply add soaked cashews, plant based milk, cumin, turmeric, nutritional yeast and cornstarch to a blender or food processor. Blend until very smooth.

Transfer to a saucepan and stir over a medium heat for 4-5 minutes, until the sauce thickens.

Assemble and bake the enchiladas

Preheat the oven to 180 degrees C (350 F) while you make the enchilada sauce and the cheese.

Add around 1/2 of the enchilada sauce to the base of a rectangular baking dish.

Next, add 1/4-1/3 cup of the black bean filling to the base of a tortilla. Wrap it up tightly, tucking in the edges, and then arrange in the baking dish over the enchilada sauce.

Black bean enchiladas in a baking dish

Add the rest of the sauce on top, followed by the cheese. Bake in the preheated oven for 15-20 minutes.

Recipe tips and substitutions

  • You can add bitesized roasted sweet potato to the black bean filling. It makes a delicious addition!
  • This recipe is gluten-free as long as you use gluten-free tortillas.
  • You can add other vegetables of your choice to the filling. For instance, zucchini and leafy greens work well.
  • When making the sauce, do not turn the heat up too high as this can make the sauce become too thick very quickly.
Closeup of plant based enchiladas in a baking dish

Storing and freezing black bean enchiladas

These vegan enchiladas will keep in the fridge for up to 3 days in an airtight container. However, I would recommend eating them straight away.

Black bean enchiladas on a plate

They are also freezer-friendly. You can freeze them for up to 2 months, and allow to thaw in the fridge. Then, reheat in the oven at 180 degrees C (350 F) for around 15 minutes.

Other comforting dinner recipes

Vegan Black Bean Enchiladas (Gluten-free)-17

Let me know in the comments: what’s a dinner that you always look forward to? If you give these vegan black bean enchiladas a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

Vegan Black Bean Enchiladas (Gluten-free)-13

Get the Recipe: Vegan Black Bean Enchiladas

These vegan black bean enchiladas are made with a delicious homemade enchilada sauce and plant based 'cheese' made from cashews! Serve them for a comforting dinner that's bursting with flavour and wholesome ingredients. Easy to make gluten-free.

Ingredients

Black bean filling

  • 1 tbsp olive oil
  • 2 cloves garlic , minced
  • 1 red chilli pepper, de-seeded and chopped
  • 1 large onion, diced
  • 1 large carrot, peeled and diced
  • 1 large bell pepper, diced
  • 2 cans black beans, drained and rinsed (8 oz)
  • 2 tbsp tamari
  • 2 tbsp apple cider vinegar

Enchilada sauce

  • 3 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 2 tbsp tomato paste
  • 2 cloves garlic, minced
  • 1/2 tbsp sriracha
  • 1/3 cup gluten-free flour
  • 2 cups vegetable broth

Vegan cheese sauce

  • 1 cup cashews, soaked in water for 4 hours
  • 1 1/2 cup plant based milk
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 3 tbsp nutritional yeast
  • 2 tbsp cornstarch

Equipment

  • Saucepan
  • Conventional oven
  • Rectangular baking dish

Instructions 

Make the black bean filling

  • Heat the olive oil a large pan, adding the garlic and a red chilli pepper. Cook for 2 minutes, until fragrant, then add onion and cook for 2 minutes more.
  • Add carrots and bell pepper, cooking for 3-4 minutes, until the vegetables soften.
  • Add the black beans, tamari and apple cider vinegar and cook for around 5 minutes, until the black beans soften. Set aside to prepare the enchilada sauce and the 'cheese'.

Make the enchilada sauce

  • Heat the olive oil in a pan over a medium heat and add cumin, turmeric and cinnamon. When the spices are fragrant (around 2-3 minutes), add the tomato paste, garlic, and sriracha. Stir for a few minutes more.
  • Now add the gluten-free flour and gradually pour in the vegetable broth, around 1/4 cup at a time, whisking until the sauce thickens. Transfer to a bowl and set aside while you make the cheese sauce.

Make the vegan cheese sauce

  • While you make the cheese sauce, you can preheat the oven to 180 degrees C (350 F).
  • Add the soaked cashews, plant based milk, cumin, turmeric, nutritional yeast and cornstarch to a blender or food processor. Blend until very smooth.
  • Transfer to a saucepan and stir over a medium heat for 4-5 minutes, until the sauce thickens.

Assemble the enchiladas

  • Add around 1/2 of the enchilada sauce to the base of a rectangular baking dish.
  • Next, add 1/4-1/3 cup of the black bean filling to the base of a tortilla. Wrap it up tightly, tucking in the edges, and then arrange in the baking dish over the enchilada sauce.
  • Add the rest of the sauce on top, followed by the cheese. Bake in the preheated oven for 15-20 minutes.
Calories: 310kcal, Carbohydrates: 34g, Protein: 12g, Fat: 16g, Saturated Fat: 2g, Sodium: 613mg, Potassium: 579mg, Fiber: 9g, Sugar: 5g, Vitamin A: 2401IU, Vitamin C: 38mg, Calcium: 106mg, Iron: 4mg
Click here to pin this for later
Vegan black bean enchiladas