Made it and everyone loved it!! I’m a vegetarian while the rest of my family isn’t they were shocked about how good it was!!

The straining the beans part was a little too messy but other than that, delicious! Great recipe!

I’m new at the this so I wasn’t sure if it would come out right.... But man oh man it was delicious!!! Even my husband had some and he is a MEAT LOVER, he said he didn’t even miss the meat. I added mushrooms and left out the onions. I’m looking forward to making this again. Update.....I went back for more..... and my 16 year old son had eaten all of them!!!!! But my 18 year old didn’t like them at all. I guess two out of three is a win😊

Had to put some elbow grease in for the filling and sauce, but it wasn’t too difficult to make and it tasted amazing. Definitely going to make this again.

It was amazing! My husband and son were so impressed.

Delicious!! Pairs well with the Mexican rice in the pressure cooker from Yummly. Even better for left overs for lunch!

very flavorful, made it as a birthday dinner and it was hit. i will make this one again

Really good recipe. Family enjoyed it :)

Very tasty and flavorful!

Was really good. Opted out the cilantro was still fine

Happy faces all around. Kids say it’s “a little spicy”, even without the jalapeño. The made half with vegan cheese for we adults, topped the kids with real cheese. Will do again.

Tastes so good but it didn’t make enough of the strained sauce. I would buy enchilada sauce to pour over the top

Great, with a few alterations!!

Best dish that was made by far!!!

My family has had this for dinner 3 times in the last two weeks. Needless to say we love it! My only suggestion is to use less chili powder and not to mash the beans in the pot. It’s easier to use a large colander over a large bowl to separate. Stir and press the mixture in the colander to finish mashing and the sauce is left at the bottom in the bowl.

Great! I loved it. It was Yummly

Flavors were good but the whole straining the bean mixture was a huge disaster & not necessary. Mixture was also too dry I found.

was nervous that this was going to be spicy. i did only add half a jalapeño just in case. i also added regular mexican blend cheese. one of the best meals ive made.

Love the taste and it's a regular on my meal schedule My son (who's 5) and husband found them too spicy, I guess it depends how hot the chili powder is :) I added a little finely chopped red capsicum and a cup of sweetcorn as well. As for the sauce; I use 1 cup tomato paste, 1 cup tomato sauce and around half a cup of water

Great recipe! I added broiled poblanos to the filling and made it a bit spicier by keeping jalapeno seeds. So yum!

I’m 15 and made this as a dinner and it was delicious! I put a bit of sour cream on the side and it tasted so good. 10/10 recommend

This is a run away favorite. My picky vegetarian and my carnivorous children really enjoyed this meal.

We added a bunch more spices to the sauce and added real cheese on top. Incredible!

I do it once a month, love this recipe! I use regular cheese though :o

I eliminated the oil and the cheese from this recipe to make it Whole Foods plant based compliant and I added lots of veggies to this recipe, 2 medium zucchini, 1 8oz fresh mushrooms, 1/2 bag fresh spinach, 1 can corn, chopped red pepper, two jalapeño, 7 cloves garlic, 2 onions, 2 cans black beans, 6 tsp chili powder, 4 tsp cumin, 1 tsp salt, 2 tsp coriander, 1 cup fresh cilantro, one can of roasted tomatoes, two cans of red enchilada sauce this made 27 enchiladas so I layered them into deep casserole dish and added sauce to each layer, added more sauce and cilantro to the top and cooked for 25 minutes and topped with vegan parm (made from cashews and nutritional yeast and garlic) and served with fresh avocados and sliced Limes it was amazing! Will make again!

Totally amazing!! Next time I’m doing double the amount of sauce, but wow was this good

Better than any meat version of enchiladas I've ever made. I switched up a few things so they were really vegetarian. I used stewed tomatoe and mixed with red enchilada sauce. Added mushroom and green bell pepper to the black beans. And I used organic cheddar and jack cheeses. I stored the rest of the filling in the freezer for another night 😋

Thought this dish was so good. Not just “good for being vegan” food, but better than the non-vegan enchiladas I’ve made. I did add a little more tomato sauce to the recipe and it turned out perfect. I also didn’t mash the beans!

This was good. I don't think you need to really mash the beans, though. We didn't bother. Next time I would pour some enchilada sauce or salsa verde over the top. It needs a little more sauce.

I was nervous about this, as I’ve never made enchiladas before, but the recipe was easy to understand and put together. I made it with ease and it was SO GOOD!!! I will be making this again!!!!