Black Bean Enchiladas

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There’s never a bad time to enjoy enchiladas. I come back to this dish once a week because it’s so easy and so tasty. These enchiladas are so creamy and comforting.

This dish makes 6-7 enchiladas depending on how many you can fit into your baking dish. If you prefer smaller enchiladas, add less filling so the tortillas roll into smaller logs.

Black Bean Enchiladas

Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner
Cuisine American, Mexican
Servings 6 Enchiladas


  • 9×13 Baking Dish



  • 1 Zucchini chopped
  • ½ Medium Yellow Onion chopped
  • 3 Cloves Garlic minced
  • 1 4.5 Oz. Can Green Chiles
  • 2 15 Oz. Cans Black Beans (low sodium) rinsed
  • 8 Oz. Refried Beans (fat free, low sodium)
  • ½ Cup Gardein Ground "Beef" about half a package
  • 3 Tbsp Tomato Paste
  • 1 Tsp Onion Powder
  • ½ Tsp Paprika


  • 20 Oz. Red Enchilada Sauce
  • 6-7 Flour Tortillas
  • Vegan Sour Cream optional topping


  • Preheat the oven to 350°F. Evenly distribute ⅓ can of enchilada sauce into a 9×13 baking dish.
  • Chop the zucchini and onion. Sauté with the “meat” in a large pan over medium heat for five minutes or until the onion is translucent.
  • Add the garlic and sauté for an addition 1-2 minutes or until fragrant.
  • Combine all filling ingredients in a mixing bowl.
  • Add filling to the middle third of a tortilla and roll it. Place each tortilla into the dish then cover with remaining enchilada sauce.
  • Bake for 20 minutes. After the enchiladas are cooked, top with vegan sour cream if preferred.
  • Enjoy!
Keyword black beans, dinner, enchiladas, plant based
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