Vegan Black Bean Enchiladas

I crave Mexican cuisine! I love how the flavors meld together and compliment each other. Before I went vegan I used to eat cheese enchiladas. Some were good and some were “meh”, but when you found yourself a good cheese enchilada it was the BEST! So how do you find something to replace that?

Black bean enchiladas!


1 tablespoon water

1/2 onion, chopped

1 clove garlic, minced

1 can black beans

1/2 cup frozen corn

1/2 cup unsweetened almond milk

2 cups shredded vegan cheese (I prefer Follow Your Heart – Vegan Gourmet Shreds – Cheddar

dash of salt

8 6 inch corn tortillas

For the sauce:

2 cups vegetable broth

3 tablespoons almond flour

4 teaspoons chile powder

1 teaspoon cumin

2 teaspoons garlic powder

1/2 teaspoon salt

1/2 teaspoon coconut sugar

3 tablespoons water


1/2 cup chopped cilantro

1/2 cup chopped red onion

1 avocado, cubed


First, preheat oven to 350.

Wrap your 8 tortillas in foil and bake about 10 minutes. Once done set aside, keep wrapped. While those are baking add 1 tablespoon water to skillet over medium-high heat. Saute onion and garlic for about 1 minute. Mix in the beans, corn and almond milk. Cook until well heated, about 10 minutes. Add dash of salt. Add 1 cup of the vegan cheese and mix until melty and creamy. Turn off burner and set aside.

Make your sauce.

First start by making a roux. Add 3 tablespoons of water on medium high heat. Once hot add the almond flour and turn down to medium heat. Mix with a whisk for about 2 minutes, stirring constantly. Add the chile powder and mix completely. Slowly,  while still whisking,  add the vegetable broth, turn up the heat to medium high and stir. I prefer a wooden spoon moving forward.

Add the cumin,  garlic powder,  salt,  coconut sugar. Continue stirring and bring to boil. Stir, stir, stir. Turn off heat and set aside.

Now time to assemble.

Remove the tortillas from the foil. Pour 1/4 cup of the enchilada sauce into the bottom of a 7″x11″ pan. Fill each tortilla with 1/2 cup of the filling mixture down the center of the tortilla leaving about an inch on each end. Sprinkle a tiny bit of the shredded cheese over it (save enough to sprinkle on top later). Roll tightly and place seam side down in pan. Drizzle the remaining sauce over the enchiladas, down the center. Top with the remaining cheese.

Bake uncovered for 20-25 minutes. Remove and let set for about 5 minutes. Sprinkle with the chopped cilantro, red onion and avocado. Serve ASAP.



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