Vegan Bean and Cheese Enchiladas

Transform your mealtime with these vibrant and flavor-packed Vegan Bean and Cheese Enchiladas! This recipe features soft corn tortillas stuffed with a hearty black bean mixture and a creamy, plant-based cheese sauce made from nutritional yeast, almond milk, and bold spices like smoked paprika and cumin. Smothered in rich red enchilada sauce and baked to perfection, these enchiladas deliver the perfect balance of comfort food indulgence and wholesome goodness. Easy to prepare in just under an hour, this dish is perfect for weeknight dinners or festive gatherings. Garnish with fresh cilantro and a squeeze of tangy lime juice for a refreshing finish that will leave everyone asking for seconds. This recipe is a must-try for anyone craving a satisfying vegan twist on classic enchiladas.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 pieces Corn tortillas
• 2 cups Black beans, canned or cooked
• 2 cups Red enchilada sauce
• 2 tablespoons Avocado oil
• 1 cup Chopped onion
• 3 cloves Minced garlic
• 1 cup Nutritional yeast
• 1 cup Unsweetened almond milk
• 3 tablespoons Cornstarch
• 1 teaspoon Salt
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 0.5 cup Cilantro, chopped
• 1 piece Lime, cut into wedges

Directions

Step 1

Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

In a medium saucepan, heat 1 tablespoon of avocado oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.

Step 3

Add the black beans to the onion mixture and cook for another 3-5 minutes, mashing some of the beans with the back of a spoon. Remove from heat and set aside.

Step 4

In another medium saucepan, whisk together the almond milk, nutritional yeast, cornstarch, 1 teaspoon of salt, smoked paprika, and ground cumin. Stir constantly over medium heat until the mixture thickens and becomes a cheese-like sauce, about 5-7 minutes.

Step 5

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving them for 30 seconds, or by briefly heating them in a dry skillet over medium heat.

Step 6

Spread 1 cup of enchilada sauce evenly over the bottom of the prepared baking dish.

Step 7

To assemble the enchiladas, place about 2 tablespoons of the bean mixture and 1-2 tablespoons of the cheese sauce onto each tortilla. Roll tightly and place seam-side down in the baking dish.

Step 8

Pour the remaining enchilada sauce over the top of the rolled enchiladas, ensuring they are completely covered.

Step 9

Bake in the preheated oven for 20-25 minutes, until heated through.

Step 10

Remove from oven and let cool slightly before serving.

Step 11

Garnish with chopped cilantro and serve with lime wedges.

Nutrition Facts

Serving size	(2234.2g)

Amount per serving	% Daily Value*
Calories	2538.1

Total Fat 59.2g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 8691.2mg	0%
Total Carbohydrate 427.7g	0%
Dietary Fiber 79.1g	0%
Total Sugars 31.2g
Protein 79.5g	0%

Vitamin D 87.8IU	0%
Calcium 1038.1mg	0%
Iron 28.2mg	0%
Potassium 3091.6mg	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: 20.8%

Protein: 12.4%

Carbs: 66.8%