Vegan Black Bean Enchiladas

As an Amazon Associate I earn from qualifying purchases, at no extra cost to you and I only link products that I regularly use and love!

Everyone loves enchiladas, which makes them the perfect meal for a gathering of family or friends (or to chow down alone). However, they are often made with loads of cheese – and let’s face it: Dairy is scary! These beauties are made with ingredients that are not scary at all and you can feel good about eating them and filling your body with tasty nutritious food. They are oil-free and made with mostly whole foods and minimally processed ingredients. Yay!

These vegan enchiladas are very simple to make and can be made with either corn or wheat tortillas. The corn tortillas are a bit dry and may crack much more easily than the wheat tortillas, but here is a trick: dip them in hot enchilada sauce and let sit for a bit and they become more pliable. If gluten isn’t a problem for you, but you still want the corn flavor, you can find tortillas that are made with a corn/wheat blend at Trader Joe’s and probably other places.

The sour cream isn’t totally necessary for the enchiladas, but I highly recommend it. I never liked sour cream much (the scary dairy kind), but I really like this one! You can also mix hot sauce or salsa into the sour cream for a brand new enchilada experience. 

Free vegan eBook

Get your FREE EBOOK! It includes 15 flavorful and simple recipes. 5 breakfasts, 5 lunches, and 5 dinners. All healthy. All delicious.

Just enter your email for your free eBook!

Subscribe here for monthly recipe updates AND a free vegan recipe eBook!

Vegan Black Bean Enchiladas with Cashew Sour Cream Recipe

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Yield6-8 servings


For enchilada filling

  • 1 can (15 oz.) black beans
  • 1 cup cooked corn
  • 1/2 zucchini, chopped
  • 1 Roma tomato, chopped
  • 1/2 onion, chopped
  • 1 TBSP cumin
  • 2 tsp chili powder (swap smoked paprika for sensitive tummies)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp oregano

For the Enchilada Sauce

  • 6 oz canned tomato paste (no salt added)
  • 1 cup canned tomato sauce (no salt added)
  • 3 cups low sodium vegetable broth
  • 2 TBSP chili powder (or smoked paprika)
  • 1 1/2 TBSP cumin
  • 1 TBSP nutritional yeast
  • 2 tsp onion powder
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp salt

For Cashew Sour Cream

  • 2 cups cashews
  • 1 cup water
  • 1/3 cup apple cider vinegar
  • 2 TBSP nutritional yeast
  • 1 tsp salt

Other Ingredients

  • 16 corn tortillas (or 8-10 flour tortillas)
  • 1/2 cup cilantro for garnish



Preheat oven to 350F. Prepare the enchilada filling by mixing all Filling Ingredients in a large bowl. Set aside.


Make the enchilada sauce by heating the tomato paste, tomato sauce, and vegetable broth in a pot. Bring to a simmer and add the remaining sauce ingredients. Mix well and simmer for about 5 minutes.


Before forming the enchiladas, coat the bottom of a 9×13 inch pan in sauce. Now make the enchiladas: coat both sides of a tortilla in sauce, then spoon in about 2-3 spoons of the filling. Gently roll the enchilada. Repeat until the pan is filled or filling is gone.


Bake the enchiladas for 20 minutes. Meanwhile, add the sour cream ingredients to a blender and blend until smooth. Pour the sour cream into a jar or empty condiment container with a squeeze top (like ketchup).


Once the enchiladas are cooked, garnish with cilantro and spoon on as much sour cream as desired. Enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *