Satisfy Your Cravings with These Black Bean Enchiladas
Hey there foodies,
Are you craving for a tasty, healthy and easy-to-make meal that will leave your taste buds asking for more? If so, then you’re in the right place! Today, I’m excited to share with you my recipe for Black Bean Enchiladas. These gluten-free, vegan enchiladas are packed with protein and fiber, making it the perfect dish for anyone who wants to enjoy a delicious and healthy dinner.
Now, I know what you’re thinking. “Vegan? Gluten-free? Will it still taste good?” Let me assure you that this recipe is not only nutritious but also bursting with flavor. The recipe features an array of ingredients like black beans, red bell pepper, corn, serrano chilies, and garlic cloves. The combination of spices like cumin, dried oregano, and chili powder adds just the right amount of kick to make these enchiladas fantastic.
Not only is this recipe easy on the stomach, but it’s also easy on your time. Trust me; these Black Bean Enchiladas come together incredibly quickly. You can make them on a busy weeknight or prep them ahead for the week’s meals.
Are you ready to give this delicious dish a try? Let’s get cooking!
Why You’ll Love This Recipe
Picture this: you’re hungry, and what you crave is something hearty and satisfying. But as a health-conscious individual, you’re not willing to compromise the nutritional value of your meal for the sake of convenience. What if I told you that there’s a recipe that is both filling, delicious AND healthy? That’s right – I’m talking about our Black Bean Enchiladas!
If you love a dish that packs a punch when it comes to flavor and texture, then these enchiladas are for you. The combination of the spiciness from serrano chilies with the creaminess from black beans makes this dish extremely flavorful. Plus, it’s perfect for busy weeknights or quick lunches.
These enchiladas are also gluten-free, dairy-free, and vegan, making them inclusive to everyone, no matter their dietary restrictions. And let’s not forget about the homemade enchilada sauce – it’s packed with flavor thanks to the blend of chili powder, cumin, and dried oregano. Trust me; once you try this recipe, you’ll never want to go back to store-bought versions again.
But that’s not all – this recipe can be easily customized based on your preferences. Swap sweet potatoes for regular ones or experiment with different vegetables to make it your own. You won’t believe how much room there is for play in this dish.
So go ahead and give our Black Bean Enchiladas a try – I guarantee they will quickly become one of your favorites!
Ingredient List
Let’s dive into the list of fresh and healthy ingredients you’ll need to make these delicious gluten-free, dairy-free and vegan black bean enchiladas:
For Enchilada Sauce, you will need:
- Olive oil – 2 tbsp
- Garlic cloves (minced or chopped) – 2
- Cumin – 1 tsp
- Chili powder – 2 tsp
- Dried oregano – 1 tsp
- Salt – ½ tsp
- Tomato sauce – 8 oz canned
- Adobo sauce – 1 chipotle pepper in adobo sauce, minced (optional)
For Sweet Potato and Black Bean Filling, you will need:
- Olive oil – 1 tbsp
- Serrano chilies, stemmed, seeded and minced – 2
- Scallion, thinly sliced – 1
- Red bell pepper, diced – 1
- Sweet potato, peeled & diced small – 1
- Black beans – 15 oz canned
- Frozen corn – ½ cup
- Salt – as per taste
- Cilantro leaves for garnishing
For Assembling the Enchiladas
- Corn tortillas, gluten-free –12
- Vegan cheese shreds – optional
The Recipe How-To
Now, it’s time to get cooking! Follow these step-by-step instructions to create delicious Black Bean Enchiladas that are gluten-free and vegan.
Ingredients:
- 2 tablespoons of extra-virgin olive oil
- 1 small yellow onion, peeled and minced
- 2 garlic cloves, chopped
- 1 red bell pepper, seeded and chopped
- 1 sweet potato, peeled and diced
- 1 can of black beans, drained and rinsed
- 1 cup of frozen corn
- 1/4 cup of chopped fresh cilantro
- Salt to taste
- 12 gluten-free corn tortillas
Step by Step Guide:
(A) Preheat the oven at 375°F/190°C.
(B) In large skillet, heat extra-virgin olive oil over medium heat. Add yellow onion, garlic cloves, chopped red bell pepper and diced sweet potato. Cook until peppers are soft and onions are translucent.
(C) Add tomato sauce, adobo sauce, dried thyme, cumin, chili powder and let it cook until the sauce thickens. Stir in black beans,corn,cilantro and salt to taste.
(D) In another skillet soft each gluten-free corn tortilla with some extra-virgin olive oil on each side.
(E) In a separate baking dish spoon sauce mixture then place each tortilla with some sauce mixture in its center. Roll up the tortillas over filling then divide remaining sauce on top of enchiladas bake for about 15 minutes until golden brown.
(F) Let cool for a few minutes before serving.
Now your terrific vegan/gluten-free Black Bean Enchilada recipe is complete! Putting this together is simple and it’s a great way to show people how fantastic vegan cooking can be without butter, sour cream, or even cheese.
Enjoy!
Substitutions and Variations
Are you looking to switch up this black bean enchilada recipe? No problem, let me give you some substitution suggestions that will take this dish to the next level!
Firstly, if you’re not a fan of sweet potatoes, try substituting them with regular potatoes or butternut squash. For a healthier option, you can also add in some spinach or other veggies like zucchini or mushrooms.
If you don’t have corn tortillas on hand, you can use flour tortillas or even eggplant slices as your base. And if you want to make it low carb, swap out the tortillas altogether and make it into an enchilada casserole.
For those who prefer a spicy kick to their meals, you can add in more serrano chilies or chili powder to the sauce. And if you’re avoiding gluten, be sure to use gluten-free enchilada sauce, tomato sauce, and check that your corn tortillas are also labeled as gluten-free.
And for a vegan twist on a classic recipe, ditch the monterey jack cheese and try using vegan cheese instead. Or just leave the cheese out altogether for a dairy-free option.
Remember, cooking is all about experimentation and tailoring recipes to your own taste preferences. So don’t be afraid to get creative and try out some new flavors with this black bean enchilada recipe!
Serving and Pairing
When it comes to serving and pairing Black Bean Enchiladas, there are a plethora of options to choose from. These healthy and hearty enchiladas are versatile and can be paired with a variety of sides for a satisfying meal.
I recommend serving these enchiladas with a crisp and refreshing side salad topped with creamy avocado and a squeeze of lime juice. This contrast of textures and flavors will complement the spicy and saucy dish beautifully.
For those who prefer something warm on the side, try pairing these enchiladas with some roasted vegetables such as bell peppers, onions, or zucchini drizzled with olive oil and garnished with fresh cilantro. The sweetness of the roasted vegetables will balance out the spiciness of the enchiladas perfectly.
Another excellent pairing option is some homemade guacamole or salsa served with gluten-free tortilla chips. The rich creaminess of guacamole will complement the fruity tartness of salsa perfectly, providing a refreshing contrast to the savory flavors of the enchilada.
You may also want to consider cooling down your palate after eating this spicy meal by enjoying a sweet dessert. Try pairing these enchiladas with fruit sorbet or vegan coconut milk ice cream topped with fresh berries for a sweet and refreshing ending to your meal.
Overall, Black Bean Enchiladas are perfect for any occasion, whether it’s a quick weeknight dinner or an elaborate weekend feast. With so many pairing options to choose from, you can create the perfect combination that suits your taste every time.
Make-Ahead, Storing and Reheating
You can easily make these black bean enchiladas ahead of time and store them for later use. Once assembled, cover the dish tightly with foil and refrigerate for up to 24 hours before baking. You can also freeze the enchiladas by tightly wrapping the dish in plastic wrap and then covering it with aluminum foil. Freeze for up to 3 months.
When you’re ready to enjoy your enchiladas, bake them straight from the fridge or freezer. If frozen, allow the enchiladas to thaw in the refrigerator overnight before baking.
To reheat leftover enchiladas, preheat your oven to 350°F (180°C) and transfer the enchiladas to an oven-safe dish. Cover the dish with foil and bake for 15-20 minutes, or until heated through. Alternatively, you can reheat individual portions in the microwave on high for 1-2 minutes.
Remember that the texture may be slightly softer after reheating, but this won’t affect the flavor. And if you’re feeling extra indulgent, top your reheated enchiladas with a dollop of fresh guacamole or salsa verde.
Now you know how easy it is to prepare these vegan and gluten-free black bean enchiladas ahead of time and enjoy them throughout the week. All you need is a little meal prep, some freezer space, and an insatiable hunger for delicious Tex-Mex flavors.
Tips for Perfect Results
Now that you have all the ingredients ready, it’s time to start cooking your delicious black bean enchiladas. Here are some tips that will help you achieve perfect results every time.
1. Heat the Corn Tortillas
Before filling the enchiladas, warm the tortillas in a skillet or on a griddle. This will make them pliable and easier to roll without breaking.
2. Use Fresh Ingredients
For the best flavor, use fresh ingredients whenever possible, especially when it comes to garlic, onion, and cilantro. If you don’t have fresh cilantro on hand, you can use dried cilantro as a substitute.
3. Customize Your Filling
While black beans are the star of this dish, feel free to add in other vegetables such as bell peppers or sweet potatoes to create a filling that suits your taste preferences.
4. Don’t Over-Stuff
When filling your tortillas with the black bean mixture, be careful not to over-stuff them as this will make them difficult to roll and cause them to break apart.
5. Adjust Seasoning to Taste
If you prefer a spicier dish, increase the amount of Serrano chilies or chili powder in the recipe. If you prefer a milder dish, reduce these ingredients accordingly.
6. Let it Rest Before Serving
After baking the enchiladas, let them rest for a few minutes before serving. This allows them to set and will make them easier to cut into individual servings.
7. Pair with a Delicious Side Dish
To round out your meal, pair your black bean enchiladas with a refreshing side dish such as avocado salsa or a simple green salad dressed with lime vinaigrette.
Now that you have these tips in mind, go ahead and make some delicious black bean enchiladas that are gluten-free and vegan-friendly!
Bottom Line
In conclusion, this black bean enchiladas recipe is a must-try for anyone looking for a healthy and delicious meal option. It’s gluten-free, vegan, and packed with flavor from the fresh cilantro, spicy serrano chilies, and savory spices. Not only is this recipe great for those with dietary restrictions, but it’s also easy to make and affordable.
I encourage you to try out this recipe with your family or friends and experiment with different variations or substitutions to make it your own. Plus, leftovers can be easily stored and reheated for a quick and tasty meal throughout the week.
There are many reasons to love this black bean enchiladas recipe – from its amazing taste to its health benefits to its versatility. So go ahead and give it a try – you won’t regret it! And if you’re looking for more vegan and gluten-free meal ideas, be sure to check out other options like spinach enchiladas or butternut squash enchiladas.
Remember that eating healthy doesn’t have to compromise flavor or satisfaction. With this black bean enchiladas recipe, you can have it all – deliciousness and nourishment in every bite.
Black Bean Enchiladas (Gluten Free and Vegan) Recipe
Ingredients
- 8 corn tortillas
FOR THE FILLING
- 1 tablespoon olive oil
- 2 garlic cloves (chopped)
- 1 cup red bell pepper (chopped)
- 2 (12 ounce) cans black beans (drained, rinsed and lightly mashed)
- 1 bunch scallion (minced)
- 5 ounces frozen corn (thawed)
- 1/4 teaspoon dried oregano (I used Mexican)
- 1/2 teaspoon cumin
- 1/4 teaspoon dried thyme
- 1 -2 tablespoon cider vinegar
- salt and pepper
- 10 ounces monterey jack cheese (crumbled-I used Vegan cheese)
FOR THE CHARRED TOMATO SAUCE (warmed)
- 1 1/2 lbs plum tomatoes
- 2 serrano chilies (or 1 jalapeno chili)
- 1/3 cup white onion (chopped)
- 1/2 teaspoon salt (or to taste)
- 1 tablespoon vegetable oil
- 1/4 cup cilantro (chopped and fresh)
Instructions
- Heat the oil in a skillet and saute the garlic and peppers for 3 to 4 minutes. Peppers should stay crunchy. Remove from the heat.
- Stir in the mashed beans, corn, scallions, herbs, vinegar, salt and pepper. Set aside.
- Heat a non-stick skillet. Soften each corn tortilla before filling it by placing in the hot skillet and swirling it around for 30 seconds on each side. Dip the tortilla into the warmed Charred Tomato Sauce.
- NOTE: I didn't dip mine, I held the tortilla in my hand and put the sauce onto it with a ladle then swirled it around like you would sauce on a pizza. I found this easier. You use less sauce as well.
- Lay the tortilla into the baking dish or a plate and put 2 tablespoons of the bean mixture and a little cheese on it then roll up and put seam side down into the dish you are going to bake this inches.
- Continue filling and rolling the tortillas until you are done repeating the above steps.
- I poured the remaining sauce I had over the enchiladas and sprinkled it with more cheese.
- I baked my casserole at 350 for 40 minutes. Best to check after 30 minutes as my oven is slow, and you don't want to burn this.
- If you make these the day ahead store in the fridge then bake when you are going to eat them.
- You can serve these with Sour Cream if you wish.
- Bon Appetit.
Add Your Own Notes
Nutrition
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