Soy-Free Bean Enchilada

Satisfy your Tex-Mex cravings with this hearty and wholesome Soy-Free Bean Enchilada recipe! Packed with protein-rich black beans, sweet bursts of corn, and vibrant red bell peppers, this dish is a plant-based delight that's free from soy and loaded with bold flavors. A homemade chipotle-spiked tomato sauce adds smoky depth, while melty non-dairy cheese makes each bite irresistibly creamy. Perfectly baked in just under an hour, these enchiladas are ideal for weeknight dinners or make-ahead meals. Garnish with fresh cilantro and a squeeze of lime for a zesty finishing touch. Healthy, comforting, and completely dairy-free, this recipe is a must-try for anyone seeking a flavorful vegan spin on classic enchiladas!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 3 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 2 cups Canned black beans, drained and rinsed
• 1 cup Canned corn, drained
• 2 teaspoons Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 8 small Flour tortillas
• 2 cups Canned crushed tomatoes
• 1 optional Chipotle chili in adobo sauce, minced
• 1 tablespoon Lime juice
• 0.25 cup Fresh cilantro, chopped
• 1 cup Non-dairy cheese, shredded

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté until the onion becomes translucent, about 3-4 minutes.

Step 3

Add the diced red bell pepper, black beans, and corn to the skillet. Stir and cook for another 5 minutes, until well combined and heated through.

Step 4

Stir in chili powder, cumin, salt, and pepper. Mix thoroughly and remove from heat.

Step 5

In a separate saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the crushed tomatoes and optional minced chipotle chili. Stir in lime juice and let simmer for 5 minutes to develop flavors.

Step 6

Spread a thin layer of the tomato sauce in the bottom of a 9x13 inch baking dish.

Step 7

Spoon 2-3 tablespoons of the bean mixture into the center of each flour tortilla. Roll up tightly and place seam-side down in the baking dish.

Step 8

Pour the remaining tomato sauce over the rolled tortillas, ensuring they are evenly covered.

Step 9

Sprinkle chopped cilantro and non-dairy cheese over the top.

Step 10

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbling.

Step 11

Remove from oven and let cool for a few minutes before serving. Garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(1946.2g)

Amount per serving	% Daily Value*
Calories	2321.2

Total Fat 94.9g	0%
Saturated Fat 41.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 7371.0mg	0%
Total Carbohydrate 309.2g	0%
Dietary Fiber 57.2g	0%
Total Sugars 41.6g
Protein 69.7g	0%

Vitamin D 0IU	0%
Calcium 1413.3mg	0%
Iron 25.1mg	0%
Potassium 3939.9mg	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: 36.0%

Protein: 11.8%

Carbs: 52.2%