Black Bean Enchiladas Gluten Free and Vegan

Savor the bold, satisfying flavors of these *Black Bean Enchiladas*—a completely gluten-free and vegan recipe that’s perfect for a wholesome dinner or meal prep! Stuffed with a protein-packed black bean filling infused with smoky cumin and chili powder, these enchiladas feature vibrant red bell peppers, sweet onions, and creamy nutritional yeast for a burst of flavor in every bite. Wrapped in soft gluten-free tortillas and smothered in zesty vegan enchilada sauce, this dish is baked to perfection, delivering a balance of hearty richness and comforting textures. Ready in just 45 minutes, this plant-based recipe is a breeze to prepare, and the optional garnishes of fresh cilantro and creamy avocado add the perfect finishing touch. Whether you’re serving a family dinner or looking for a dish to impress, these vegan enchiladas are as nourishing as they are delicious!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 pieces Gluten-free tortillas
• 2 cups Black beans (cooked or canned, drained and rinsed)
• 1 medium Red bell pepper, diced
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 cups Canned enchilada sauce (gluten-free and vegan)
• 3 tablespoons Nutritional yeast
• 0.25 cup Cilantro, chopped (optional, for garnish)
• 1 medium Avocado (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a small amount of olive oil or cooking spray.

Step 2

Heat a large skillet over medium heat. Add the olive oil, diced onion, and diced red bell pepper. Sauté for 4-5 minutes until the vegetables are softened.

Step 3

Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring frequently, until fragrant.

Step 4

Stir in the black beans, ground cumin, chili powder, salt, and black pepper. Cook for an additional 4-5 minutes, stirring occasionally, to allow the flavors to combine.

Step 5

Remove the skillet from the heat and stir in the nutritional yeast. Taste the filling and adjust seasoning if needed.

Step 6

Spread 1/2 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.

Step 7

Lay one gluten-free tortilla flat on a clean surface. Spoon about 1/4 cup of the black bean mixture onto the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 8

Once all the tortillas are filled and arranged in the baking dish, pour the remaining enchilada sauce evenly over the top, making sure all the tortillas are covered.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes to let the edges crisp slightly.

Step 10

Remove the enchiladas from the oven and let them rest for 5 minutes before serving. Garnish with chopped cilantro and sliced avocado, if desired.

Step 11

Serve warm and enjoy!

Nutrition Facts

Serving size	(1186.8g)

Amount per serving	% Daily Value*
Calories	1929.6

Total Fat 68.8g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3730.4mg	0%
Total Carbohydrate 290.6g	0%
Dietary Fiber 57.6g	0%
Total Sugars 14.4g
Protein 48.8g	0%

Vitamin D 0IU	0%
Calcium 542.0mg	0%
Iron 19.0mg	0%
Potassium 2529.8mg	0%

*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.

Source of Calories

Fat: 31.3%

Protein: 9.9%

Carbs: 58.8%