Dairy-Free Bean Enchilada

Savor the bold, zesty flavors of these *Dairy-Free Bean Enchiladas*, a wholesome plant-based twist on a classic Mexican favorite. Packed with protein-rich black beans, sweet corn, and vibrant red bell peppers, this recipe is seasoned with smoky paprika, cumin, and chili powder, creating a filling that's hearty and full of flavor. Rolled in soft corn tortillas and smothered in tangy enchilada sauce, these enchiladas are baked to perfection for a slightly crispy edge. Garnished with creamy avocado slices, fresh cilantro, and a squeeze of lime, this dairy-free dish is an irresistible crowd-pleaser, perfect for weeknight dinners or meal prep. With just 15 minutes of prep time, you'll have a satisfying vegan comfort food ready in under an hour!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 large red bell pepper, diced
• 2 cups black beans, rinsed and drained
• 1 cup corn kernels
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 10 small corn tortillas
• 2 cups enchilada sauce
• 1 large avocado, sliced
• 0.25 cup fresh cilantro, chopped
• 1 medium lime, cut into wedges

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.

Step 3

Add minced garlic and diced red bell pepper to the skillet. Cook for another 2-3 minutes until the vegetables are softened.

Step 4

Stir in the black beans, corn kernels, cumin, chili powder, smoked paprika, salt, and black pepper. Cook while stirring occasionally for about 5 minutes until the mixture is heated through and well combined.

Step 5

Warm the corn tortillas by either briefly toasting them on a dry skillet or microwaving them wrapped in a damp paper towel to make them pliable.

Step 6

Spread about 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.

Step 7

Place 2-3 tablespoons of the bean mixture in the center of each tortilla, roll them up, and arrange them seam-side down in the prepared baking dish.

Step 8

Pour the remaining enchilada sauce evenly over the enchiladas.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 10

Remove the foil and bake for an additional 10 minutes, allowing the edges of the tortillas to slightly crisp.

Step 11

Let the enchiladas cool for a few minutes out of the oven before garnishing with sliced avocado, chopped cilantro, and lime wedges.

Step 12

Serve warm and enjoy your dairy-free bean enchiladas!

Nutrition Facts

Serving size	(2169.3g)

Amount per serving	% Daily Value*
Calories	2146.9

Total Fat 76.8g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4160.5mg	0%
Total Carbohydrate 322.3g	0%
Dietary Fiber 80.0g	0%
Total Sugars 38.1g
Protein 66.4g	0%

Vitamin D 0IU	0%
Calcium 535.1mg	0%
Iron 22.4mg	0%
Potassium 4429.1mg	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: 30.8%

Protein: 11.8%

Carbs: 57.4%