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    Home » Vegan Recipes » Vegan Main Courses » Vegan Enchiladas with black beans & chipotle

    Vegan Enchiladas with black beans & chipotle

    Published: Sep 7, 2018 · Modified: Jul 28, 2021 by Kate Ford · This post may contain affiliate links.

    Vegan Enchiladas
    JUMP TO RECIPE
    Pinterest pin for Black Bean Enchiladas

    These simple but scrumptious vegan enchiladas make a crowd-pleasing Mexican feast for friends. Packed with black beans, sweetcorn, peppers and chipotle paste, and smothered in a vegan cheese sauce.

    One of the things I love about vegan food is how intensely colourful even the most cosy, comfort-food meals can be.  Take these smoky vegan enchiladas - if they were made with the traditional meat filling they would be, well, brown and beige.  But look at the photo below of these ingredients - a rainbow of plants, that taste as vibrant as they look.

    This is one of those really handy crowd-pleasing recipes that you can cook for everyone if you have a vegan coming round for dinner, and no one will feel hard done by. 

    Make them as spicy as you dare. The combination of a fiery chilli hit from the filling which is then extinguished by the creamy, 'cheesy' sauce is what these enchiladas are all about.

    Even if you're not a fan of vegan cheeses, I urge you to give it a try in this dish - I find even those I wouldn't eat on their own work quite well melted into cheesy sauces, and when used in a spicy and flavour-packed dish their own flavours aren't overpowering.

    Jump to:
    • 🌮 What are enchiladas?
    • 📝 What you need
    • 👩🏽‍🍳 Variations on the enchilada recipe
    • ❄️ Freezing
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    Ingredients for Vegan Enchiladas

    🌮 What are enchiladas?

    If you haven't had enchiladas before, they are basically a tortilla wrap rolled up with fillings inside, then covered in a savoury sauce and baked. They are a bit like fajitas but you make them in advance, and bake them in a cheesy sauce.

    Enchiladas are perfect for people like me who can't manage to eat a fajita without 48% of the filling ending up in their lap! Baking them seals up the fillings in their tortilla pockets, and also means you eat them with a knife and fork rather than your fingers.

    📝 What you need

    Ingredients

    • red onion
    • peppers
    • courgette
    • spring onions
    • fresh coriander
    • dairy-free margarine
    • dairy-free cheese
    • dairy-free milk
    • tinned sweetcorn
    • tinned black beans
    • ready-chopped garlic / garlic purée
    • chipotle paste
    • rapeseed or sunflower oil
    • passata
    • tortilla wraps
    • plain flour

    Equipment

    • large lidded frying pan or casserole
    • small saucepan
    • roasting tin
    Roasting Tin with Vegan Black Bean Enchiladas

    👩🏽‍🍳 Variations on the enchilada recipe

    You can make all sorts of tweaks to this recipe to suit your own taste. How about:

    • Swap the black beans for lentils, or your favourite brand of vegan mince?
    • Speed it up by using a jar of vegan cheese sauce (now available in most supermarkets) instead of making your own?
    • Use leftover chilli (like my Vegan Chilli con Carne or Black Bean Chipotle Chilli) to fill the tortillas instead?

    ❄️ Freezing

    I wouldn't recommend freezing these enchiladas as the tortillas will turn soggy and lose their texture.

    However, if you're planning to make these for a special occasion, you could most definitely get ahead by making the filling in advance and freezing it. Then on the day you would just need to defrost it, roll up the tortillas, make the cheese sauce then bake.

    Sometimes the spices and seasonings are tamed a bit during the freezing process, so I would recommend tasting a little of the filling before using it, and adjusting the chilli and seasoning as required.

    Pinterest pin for Black Bean Enchiladas

    Please do save this vegan enchilada recipe on Pinterest --> --> --> Sharing my posts helps me to keep creating free vegan recipes!


    I love hearing from you! Do send me pictures of your very own vegan enchiladas on:

    • Facebook
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    • Instagram

    tagging me @thevegspace or using the hashtag #thevegspace to show me how you got on!

    And if you have tried this recipe, please do leave a star rating and comment below which is so helpful for other readers wanting to try the recipe. 👇🏼

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    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • Vegan Chilli con Carne
      Vegan Chilli con Carne
    • Vegan Flatbreads
      Easy Vegan Flatbreads
    • Vegan Chilli Burritos wrapped in foil
      Vegan Chilli Burritos
    • Vegan Coleslaw
      Vegan Coleslaw

    Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding

    📖 Recipe

    Roasting Tin with Vegan Black Bean Enchiladas

    Easy Vegan Enchiladas

    Kate Ford | The Veg Space
    These simple but scrumptious vegan enchiladas make a crowd-pleasing Mexican feast for friends. Packed with black beans, sweetcorn, peppers and chipotle paste, and smothered in a vegan cheese sauce.
    5 from 18 votes
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    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Main
    Cuisine Mexican
    Servings 8 tortillas
    Calories 304 kcal

    Ingredients
     
     

    For the filling:

    • 2 tablespoon rapeseed or sunflower oil
    • 1 red onion
    • 2 peppers
    • 1 courgette
    • 1 teaspoon ready-chopped garlic / garlic purée
    • 400 g tinned black beans
    • 165 g tinned sweetcorn
    • 2 tablespoon chipotle paste (or 3 if you like it spicy!)
    • 500 g passata
    • 1 teaspoon sugar
    • handful fresh coriander
    • 8 tortilla wraps

    For the 'cheese' sauce:

    • 2 tablespoon dairy-free margarine
    • 2 tablespoon plain flour
    • 300 ml dairy-free milk (I used oat, but soya or nut would work well too)
    • 60 g dairy-free cheese
    • 2 spring onions

    Instructions
     

    To make the filling:

    • Heat a large, lidded frying pan or casserole.  Finely chop the onions and add to the pan, frying gently for a couple of minutes.
    • Finely chop the peppers and courgette and add to the pan along with the garlic.  Cook for 4-5  minutes until starting to soften.
    • Drain and rinse the black beans and sweetcorn and add to the pan, followed by the chipotle paste.  Stir and cook for a further minute, then add the passata and sugar, and stir to combine.
    • Remove the leaves from the coriander stalks and set aside for later, then finely chop the stalks and add to the pan.  Cover and cook for 10-15 minutes, adding a little water if it becomes too dry, (or removing the lid for a while if it is too runny to fill your tortillas neatly!).  Taste and add salt and black pepper as required.

    To make the 'cheese' sauce:

    • Whilst the filling is cooking, heat the margarine in a small saucepan over a gentle heat.  Add the flour and stir until a thick paste is formed, then add the dairy-free milk little by little until the sauce is thick and bubbling.  Remove from the heat, and season well with salt and black pepper.
    • Grate the dairy-free cheese and add two-thirds to the sauce, (keeping one-third aside for later).  Stir until melted through the sauce.

    To assemble:

    • Preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4.
    • Take each tortilla wrap, fill it with the black bean filling, then fold in the ends, roll up and tuck neatly into a lightly oiled roasting tin.
    • Pour the cheese sauce over the top, and sprinkle with the remaining cheese.  Bake for 20 minutes or until the sauce is bubbling and just turning brown.
    • Finely chop the coriander and spring onions, and sprinkle these over the enchiladas just before serving.

    Nutrition

    Serving: 1tortillaCalories: 304kcalCarbohydrates: 46gProtein: 11gFat: 9gSaturated Fat: 2gTrans Fat: 1gSodium: 413mgPotassium: 746mgFiber: 8gSugar: 9gVitamin A: 848IUVitamin C: 41mgCalcium: 129mgIron: 4mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    « Vegan Mushroom Pie with ale & lentils
    Vegan Lemon Drizzle Cake »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Rachael says

      August 25, 2024 at 10:14 pm

      Delicious, thank you for the recipe. We had this for dinner today snd I’ll freeze the rest for another time. I love that I could make it earlier snd just pop it in the oven later.

      Reply
    2. Catherine says

      August 29, 2023 at 5:36 am

      Made these enchiladas yesterday.
      Our original plan was that the four of us would have 2 enchiladas each, but both daughters were out and after a day tackling the garden, the hubster and I demolished 3 each.
      Bonus: I have two for my lunch today!

      Made a slight tweak and used fresh garlic not paste.

      Reply
      • Kate Ford says

        September 02, 2023 at 9:18 am

        Excellent - they are very more-ish aren't they!

        Reply
    3. Jessica Formicola says

      May 17, 2021 at 2:13 pm

      These enchiladas would be perfect for our family's meatless Monday dinners! They look delicious and I can't wait to try them!

      Reply
    4. Claudia Lamascolo says

      May 17, 2021 at 1:20 pm

      This is was so delicious and healthy we just loved it and will make it often!

      Reply
    5. Stephanie says

      May 17, 2021 at 1:03 pm

      These are delicious! As someone who recently found out I'm allergic to all dairy, having great vegan options like this have been a lifesaver when it comes to dinner! And, my boys don't even realize it isn't "real" cheese in there.

      Reply
    6. Alisa Infanti says

      May 17, 2021 at 12:47 pm

      I made these last week for meatless Monday and they were amazing and adored by even the kids!

      Reply
    7. francesco caselli says

      September 19, 2018 at 5:48 pm

      This is delicious! I will prepare this evening for my partner. Thank you very much 

      Reply
    8. Diane Lyman says

      September 13, 2018 at 5:14 pm

      Those appearance exceptional! i love that they come together so really, and that i assume enchiladas are an appropriate way for me to sneak in an amazing vegan night time with out all people even noticing they aren’t consuming meat.

      Reply
    9. Sean Mahan says

      September 11, 2018 at 6:48 pm

      So easy! I love this recipe already, can't wait to make it for my family, they'll sure love it too.

      Reply
    10. Eb Gargano | Easy Peasy Foodie says

      September 10, 2018 at 2:42 pm

      Oh wow - they look delicious! I am suddenly very hungry #occupationalhazard Eb 🙂

      Reply
    11. Pamela singleton says

      September 08, 2018 at 7:13 pm

      This looks awesome. I like it. Thanks for shearing!

      Reply
    12. Ginny McMeans says

      September 08, 2018 at 5:03 pm

      Mexican style food is my favorite cuisine. Love that you've made this completely vegan and it looks so delicious. I've never used zucchini my enchiladas before and I'm really looking forward to the new recipe.

      Reply
    13. Dannii says

      September 08, 2018 at 4:48 pm

      I love how much veg you have managed to pack in to this. One of my favourite Mexican dishes too.

      Reply
    14. Jill says

      September 08, 2018 at 2:44 pm

      I've not ever tried dairy-free cheese but it looks like it melts well and your photos look very enticing. Usually I eat chicken enchiladas but I would totally give these a try!

      Reply
    15. Jenni LeBaron says

      September 08, 2018 at 2:27 pm

      These look fantastic! I love that they come together so simply, and I think enchiladas are the perfect way for me to sneak in a good vegan night without anyone even noticing they aren't eating meat.

      Reply
    16. Julia says

      September 08, 2018 at 1:43 pm

      These vegan enchiladas look delicious! Love the presentation :)!

      Reply
    17. Corina Blum says

      September 07, 2018 at 7:48 pm

      These sound delicious! I was just thinking the other day that we haven't had enchiladas for months but fajitas are quite a regular meal in our house - I'll have to vary things a little soon! Thanks for sharing with #CookOnceEatTwice!

      Reply
    18. Jacqui Bellefontaine says

      September 07, 2018 at 3:38 pm

      They look fabulous we love enchiladas in our house. Thank you for linking to #CookBlogShare

      Reply
    5 from 18 votes (1 rating without comment)

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