Black Bean Enchiladas


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I found this recipe on the Forks over Knives website but made a few modifications.  Now that it’s October and starting to get cool out, I was interested in finding some comfort food recipes.  Something out of the oven that would be hot and hearty.  This enchiladas dish is surprisingly good.  I think what really makes it so delicious is the sauce.  I highly recommend following the recipe and trying it, instead of purchasing a jar sauce.  It’s also very simple to make.

I used the Pepper jack non-dairy cheese by Dayia.  You can find it at any health food store or at Whole Foods.  I added the jalapeno pepper in order to add a little spice to the dish but if you’d rather make it mild, then you can simply leave it out.  This definitely lived up to a good hearty dish that you can serve as a meal with a side of Spanish rice.  Enjoy!

Black Bean Enchiladas

Ingredients – Sauce

  • 2 8oz cans tomato sauce
  • 3 cups water
  • 4 tablespoons corn starch (Mix will the water before pouring in)
  • 3 tablespoons chili powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • salt to taste

Ingredients – Casserole

  • 1 14 oz can pinto beans, drained and rinsed
  • 1 8 oz can of black beans, drained and rinsed
  • 1 small white onion, chopped
  • 1 Jalapeno Pepper, chopped
  • 1 tablespoon olive oil
  • 1 1/2 cups corn kernels, fresh or frozen
  • 1 2 oz can sliced ripe olives, drained
  • 2 tablespoons chopped green chilies
  • Vegan shredded pepper-jack non-dairy cheese (Dayia is a good brand)
  • 10 whole wheat or 16 corn tortillas
  • Optional toppings:  Guacamole, salsa, tomatoes, lettuce, diced onion


Preheat the oven to 350 degrees F.

To make the sauce, place all the ingredients in a saucepan.  Mix with a whisk until well combined.  Cook and stir over medium heat until thickened, about 5 minutes.  Taste and add more chili powder and salt, if desired, set aside.

Place the onion and jalapeno pepper in a frying pan with a little olive oil in order to cook.  If the corn is frozen, add the corn and toss until it’s heated through.

Place 3/4 of the pinto beans in a food processor until it’s like paste and set aside.


In a large bowl, combine the remaining pinto beans that were not processed, the black beans, the onion and jalapeno pepper, corn, olives, and green chilies.  Mix to combine well.


To assemble the casserole, Place 1 1/2 cups of the sauce in the bottom of a large non-stick baking dish.  Take 1 tortilla at a time and spread a line of the pinto beans from the food processor, add on top several spoons of the bean mixture and sprinkle on top the non-dairy cheese.  Roll up the tortilla and either place it seam side down in the baking dish or with the seam up, but use a toothpick to keep the tortilla from unfolding.  Repeat with the remaining tortillas, placing them snugly next to each other.



Pour several large spoonfuls of the sauce over the rolled tortillas, spreading it out evenly.  It should almost be covered.  Cover with aluminum foil, crimping the edges over the baking dish.  Bake for 35 minutes.


Remove from the oven and let rest for about 5 minutes before cutting and serving.


Place on a plate, pour a little extra sauce and serve with the optional toppings.



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