Ingredients

  • 1 tablespoon canola oil
  • 1 yellow onion (medium size, finely chopped, approximately 8 oz)
  • 2 cloves garlic (minced)
  • 3 tablespoons chili powder
  • 2 teaspoons cumin powder
  • 2 cups black beans (cooked)
  • 1 teaspoon salt
  • 2 cups tomato puree (or 1 can, 15 oz tomato sauce + ½ cup water)
  • 1/2 cup chopped fresh cilantro
  • 1 jalapenos (medium size, seeded, finely chopped, approximately 1 oz)
  • 8 ounces vegan cheese (Mexican style GoVeggie preferred)
  • 14 corn tortillas (5.5-inch, gluten-free if desired)
Read Directions

NutritionView more

420Calories
Sodium65%DV1560mg
Fat17%DV11g
Protein33%DV17g
Carbs23%DV69g
Fiber56%DV14g

PER SERVING *

Calories420Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat2g10%
Trans Fat
Cholesterol
Sodium1560mg65%
Potassium1160mg33%
Protein17g33%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate69g23%
Dietary Fiber14g56%
Sugars18g36%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(118)

Yummly User
Jessie C. 6 days ago
Very flavorful! Did my own twist added more veggies and used vodka sauce instead of tomatoes and one one tbs of chili powder!
Lisa 7 days ago
I did need to use some canned enchilada sauce because I didn’t get quite enough from the beans, but overall a really delicious recipe
Renee 28 days ago
It turned out pretty good. I did use vegetable broth & tomato sauce.
Amanda W. 29 days ago
if i hadn't have had some enchilada sauce in the cupboard, I'd have been sunk. the bean mixture didn't produce any sauce for me at all. I used green sauce. And in the end, the recipe turned out great. I'll make it again, but I'll make sure to have enchilada sauce.
Red 15 Aug
Great, I cheated and used tomato juice which gave me just enough sauce.. I used Daia mozzarella and cheddar shreds, mixed and they melted reasonably well. My picky grand daughter ate three and begged for more. I agree with many other comments about “best enchilada sauce ever!”
If you are a vegan feeling like you're missing out on a lot of different foods.... make this one! You will not be disappointed. It is devine!
kat 24 Jul
love these! Perfect for lunches! instead of vegan cheese, I add side of avocado & lime salsa.
Tricia R 9 Jul
Non-vegan hubby loved these!
might add belpeppers and zuchini next time, otherwise great
I modified it a bit to fit what I already had, but other than that it turned out delicious and was finished in one siting!
Very good. My non vegan family loved it. I will definitely be making it again.
This was super tasty. Flavor was similar to a chili con queso. I added spinach, and it turned out great. Will make this again!
. 20 Jun
It was my first vegan dish to make and it was very easy. Also, it is great dish to start with because its very flavorful!
Richard 9 Jun
Amazing recipe ! It's a great recipe and easy to prepare
Katie K. 8 Jun
Turned tout quite tasty I added potatoes
Ruth C. 27 May
Added some spinach, mushies, and capsicum. Tastes great!
Des 21 May
Turned out great! I added vegan meat crumbles.
Sarah G 21 May
These were actually quite good and I look forward to making them again. The Mexican blend of the Go Veggie brand is not available in stores near me so I just used their cheddar. These are filling and packed with flavor. Great recipe!
Turned out great! It was a little more labor intensive than I realized, but not so much that I felt overwhelmed. Actually, the effort it took made me feel more proud of the meal, and it came out great because it was simple enough that it would’ve been hard to mess up. I consider myself a beginner, but this meal definitely made me feel more confident. I enjoyed it, and so did my guests! (The recipe says it’s good for 4-6 people. I was cooking for five of us, but I made a recipe and a half just in case. We all got a second helping, and I had about three small servings left, it was perfect.)
Steven 7 May
I left the beans unmashed. Came out great. Will definitely be adding to my recipe rotation.
S S. 5 May
i didnt find tomato puree at the store i went to just tomato paste so i ended up having to add about 1-2 tbsp of water to loosen up the mixture and be able to spread it with a brush. i did the recipe for 2 servings, and it came out great. it is definitely a hit and will make again. i may add corn next time, too. maybe because i used the tomato paste, it helped to have additional salsa on the side to rub/dip each bite in.
It was very tasty! My 3yo and I are vegan, which can be tricky because he's a bit picky and will eat snacks but doesnt often eat much of the meals I cook. i couldnt believe when he ate 3 of these enchiladas! Ill definitely be cooking them again since he loved them so much. i skipped the jalepenos because he doesnt like spicy, and it was still delicious without them. my only complaint is that i couldn't really get any "sauce" to drain out of the bean mixture, because it was so thick. maybe thats just me though
Meyer 5 May
it's a great recipe. i had a hard time straining the bean mixture, i am new to this type of cooking. i pretty much live out of an instant pot. i may make a vegan enchiladas -esque 1pot meal from this great combination in the future.
my wife really enjoyed it she ask me 2 make it again
Extremely yummy recipe! Absolutely scrumptious. My only complaint is that my kitchen looked like it had been through a tornado afterwards, but of course that loses the recipe no stars. All around excellent. I'd feed this to guests.
Hickling 1 May
Really simple and easy! Will definitely be making this again.
Cooper 30 Apr
Amazing enchiladas!!!
nicole 26 Apr
so delicious...my new favorite dish! I made this for my food allergy kid but it ended up too spicy but it's so delicious
Sue 26 Apr
Easy to make and tasted great!
Davis 21 Apr
Excellent on night one and night two!!