Vegan Enchiladas with Black Beans and Corn

Name: Vegan Enchiladas with Black Beans and Corn
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups cooked black beans; 1 cup corn kernels; 1 red bell pepper, diced; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp chili powder; 8 corn tortillas; 2 cups vegan cheese, shredded; 2 cups enchilada sauce; Fresh cilantro for garnish

Author: Tessa

Published: September 10, 2025

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Let me tell you about my absolute favorite weeknight lifesaver – these crazy delicious vegan enchiladas! When my sister went plant-based last year, I thought we’d have to say goodbye to our beloved Mexican food nights. Boy, was I wrong. These enchiladas pack so much flavor, you won’t even miss the cheese (though we do use a killer vegan blend). The secret? A perfect mix of smoky spices, hearty black beans, and sweet corn all wrapped up in warm corn tortillas. I make these at least twice a month because they’re ready in under 40 minutes – total game changer when I’m exhausted but still want something satisfying.

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Why You’ll Love These Vegan Enchiladas

Let me count the ways these became my go-to weeknight meal:

Crazy quick – From fridge to table in 40 minutes flat, even on my most frazzled evenings
Flavor bomb – Smoky cumin and chili powder make the veggies sing (I add extra garlic because, well, garlic)
Healthy comfort food – Packed with protein and fiber but still feels indulgent with that melty vegan cheese
Totally yours – Swap in whatever beans or veggies you’ve got – it’s foolproof!

Ingredients for Vegan Enchiladas

Here’s everything you’ll need to make these flavor-packed vegan enchiladas sing – I’ve learned the hard way that prepping everything first is key when you’re hungry and impatient like me!

2 cups cooked black beans – I use canned (drained and rinsed) when I’m lazy, but homemade works great too
1 cup corn kernels – Fresh off the cob is amazing in summer, but frozen works perfectly year-round
1 red bell pepper, diced – That pop of color makes me happy
1 small onion, diced – Yellow or white, whatever’s in your pantry
2 cloves garlic, minced – Okay fine, I usually do 3… garlic is life
1 tsp cumin + 1 tsp chili powder – The dynamic flavor duo
8 corn tortillas – Warm them first or they’ll crack on you!
2 cups vegan cheese, loosely packed – My current obsession is the almond-based shreds that melt beautifully
2 cups enchilada sauce – Store-bought works, but my homemade red sauce takes 5 extra minutes
Fresh cilantro – For that bright finish (omit if you’re one of those cilantro-haters)

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How to Make Vegan Enchiladas

Alright, let’s get these beauties in the oven! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step so yours turn out perfect. Promise it’s easier than it looks!

Preparing the Filling

First, crank that oven to 375°F (190°C) – trust me, you want it nice and hot when the enchiladas go in. While it heats, grab your favorite skillet and let’s make magic happen. Sauté the onions with a pinch of salt until they get translucent – about 3 minutes should do it. When you start smelling that amazing garlic aroma after adding it (30 seconds is plenty), toss in the bell peppers. You’ll know the filling’s ready when the peppers soften but still have a tiny crunch – we’re not making baby food here!

Assembling the Enchiladas

Here’s my golden rule: warm those tortillas! I either microwave them for 15 seconds wrapped in a damp towel or quickly toast them in a dry skillet. Cold tortillas crack like my patience at the DMV. Spoon about ¼ cup of filling down the center of each tortilla, roll ’em up snug (not tight – the filling needs breathing room), and place them seam-side down in your baking dish. This keeps them from unraveling while baking, though I won’t judge if one rebels – mine always do!

Baking and Serving

Pour that glorious red sauce over the top like you’re dressing them for their big debut. Sprinkle with vegan cheese (be generous – this isn’t the time to count shreds!) and bake for 20 minutes. You’ll know they’re done when the sauce bubbles along the edges like a tiny lava flow. Let them sit for 5 minutes – I know it’s hard, but this keeps them from falling apart when you serve. Top with fresh cilantro right before eating for that pop of freshness. Now dig in before everyone else does!

Tips for Perfect Vegan Enchiladas

After making these more times than I can count, here are my hard-earned secrets for enchilada success:

Tortilla trick – If corn tortillas keep cracking, try steaming them briefly between damp paper towels – makes them crazy pliable!
Spice control – Start with 1 tsp chili powder, then taste – you can always add more heat but can’t take it out (learned that the hard way).
Cheese magic – Cover with foil for the first 15 minutes to help vegan cheese melt properly, then uncover to get that golden top.
Sauce saver – Reserve ¼ cup sauce to drizzle fresh over servings – it makes leftovers taste just-baked!

Ingredient Substitutions

One of the best things about these vegan enchiladas? You can mix and match ingredients based on what’s in your fridge or dietary needs! Here are my favorite swaps that still deliver amazing flavor:

Tortillas – Flour tortillas work if corn isn’t your thing (just check they’re vegan)
Beans – Pinto or kidney beans make great black bean alternatives
Cheese – Cashew cheese sauce or nutritional yeast for nut-free options
Veggies – Swap bell peppers for zucchini or mushrooms if preferred
Allergy-friendly – Use certified gluten-free tortillas and skip the corn if needed

The beauty is in the flexibility – I’ve never made the exact same batch twice!

Serving Suggestions for Vegan Enchiladas

Oh, the fun part – loading up that plate! My family always fights over who gets the biggest scoop of creamy avocado slices on theirs. A quick lime-cilantro rice makes it a full fiesta, and don’t even get me started on the cooling dollop of cashew sour cream. For crunch, I love throwing together a quick cabbage slaw with lime juice – that tang cuts through the rich sauce perfectly. And obviously, extra hot sauce on the side for my heat-loving husband (who insists everything’s better “with fire”).

Storing and Reheating Vegan Enchiladas

Leftovers? Lucky you! These vegan enchiladas keep beautifully in the fridge for up to 3 days – just pop them in an airtight container (I stack them carefully so they don’t stick together). When reheating, skip the microwave unless you love soggy tortillas. Instead, warm them in a 350°F oven for 10-15 minutes until piping hot again. Pro tip: Add a splash of fresh enchilada sauce before reheating to keep them from drying out. If they miraculously last longer than 3 days, you can freeze them for up to a month – just thaw overnight in the fridge before reheating.

Vegan Enchiladas Nutrition Information

Now, let’s talk about what’s fueling your body with these tasty vegan enchiladas! Keep in mind these numbers can vary based on your specific brands (I’m looking at you, extra-cheesy folks). For two enchiladas, you’re looking at about 350 calories packed with 12g plant-based protein and a whopping 12g fiber to keep you full. They’ve got 55g carbs for energy, only 10g fat (mostly the good kind!), and zero cholesterol – because plants are awesome like that. Not too shabby for comfort food!

FAQs About Vegan Enchiladas

I get asked about these vegan enchiladas all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):

Can I freeze vegan enchiladas?
Absolutely! They freeze beautifully for up to a month. Just assemble without baking, wrap tightly in foil, and freeze. When ready, bake straight from frozen (add 10-15 extra minutes). The tortillas might get slightly softer, but the flavor stays perfect.

What’s the best vegan cheese substitute?
Hands down, almond-based shreds melt the best in my experience. But if you’re avoiding nuts, try a tapioca-based brand – they get that perfect stretchy texture. For whole foods options, blended cashews with nutritional yeast works wonders!

How do I make gluten-free vegan enchiladas?
Easy-peasy! Just use certified gluten-free corn tortillas (check labels carefully) and ensure your enchilada sauce is GF. Most store-bought sauces are, but homemade is safest if you’re super sensitive.

Can I make these oil-free?
You bet! Just sauté the veggies in veggie broth or water instead of oil. The texture changes slightly, but they’re still delicious. For extra richness, blend some avocado into the filling!

Why do my tortillas keep cracking?
Oh honey, I’ve been there! The trick is warming them properly – either steam between damp towels or quickly toast in a dry skillet. Cold tortillas crack faster than my resolve at a bakery!