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Black Bean Enchiladas overhead in a red cast iron skillet with cilantro garnish

Vegan Black Bean Enchiladas

  • Author: The Hangry Chickpea
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6-8 servings 1x
  • Category: Lunch and Dinner
  • Method: Casserole
  • Cuisine: Mexican
  • Diet: Vegan


Units Scale
  • 12-16 small flour tortillas
  • 2 12 oz cans of red enchilada sauce (make sure it's dairy free)
  • 2 packages dairy-free cheese shreds (recommend a mix of mozzarella and cheddar)
  • 1 batch black bean salsa
  • Cooking oil (such as grapeseed)
  • Salt
  • Pepper
  • Cilantro (optional garnish)


1. Preheat oven: preheat oven to 350 F. If warming tortillas in the oven, wrap in foil and place into oven as it's warming. 

2. Set up stations:  Make a batch of our black bean salsa - this is your filling. Place half a can of enchilada sauce into a shallow dish - this is your dipping station. Pour the rest of the can of sauce into your casserole dish to coat the bottom. Place cheese shreds into a bowl for easy access. 

3. Assemble enchiladas: if warming enchiladas in the microwave, wrap in a damp paper towel and warm in increments of 20 seconds. They should feel warm and flexbile. Dip in enchilada sauce, and place onto plate to fill. Add a small spoonful of salsa and a sprinkle of cheese. Fold sides over and carefully transfer to casserole dish, turning over so the seam side is down. Repeat until you run out of tortillas or casserole dish space. 

4. Top & bake: Top with the rest of the enchilada sauce and sprinkles of cheese, cover with foil, and bake for 20-30 mins or until cheese is melted. Let cool for 5-10 minutes before servings. Garnish with cilantro leaves and enjoy! 

Keywords: vegan enchiladas, black bean enchiladas, vegetarian enchiladas, dairy free enchiladas,