These vegan black bean enchiladas are smothered in an irresistibly creamy poblano sauce. They’re one of my favorite plant-based recipes. Give them a try if you’re looking for filling dinner ideas, like these high-protein black bean burgers, which are another delicious option.
Ingredients and Substitutions
I like to use canned black beans in these enchiladas, but you can substitute cooked dried black beans if you prefer.
Poblano peppers are popular in Mexican cuisine and have an earthy, slightly smoky flavor with a hint of sweetness and mild spice. They’re so good in this dish.
Blended cashews give the enchilada sauce a rich, creamy texture. Either roasted or raw cashews are fine—just be sure they’re unsalted (or reduce the salt in the recipe to taste).
I like to use corn tortillas in this dish, but you can swap them for flour tortillas if you prefer.
Nutritional yeast adds a cheesy flavor to these vegan enchiladas. It’s commonly used in plant-based cooking and can be found at health food stores, or you can order it online.
How to Make Vegan Black Bean Enchiladas
Place the cashews in a bowl and add enough cold water to cover. Let the cashews soak for at least 6 hours in the fridge (or overnight). Drain and discard the soaking liquid, reserving the cashews.
Preheat the oven to 400 degrees Fahrenheit. Slice the poblano peppers in half lengthwise, then remove and discard the stems and seeds.
Add the poblano peppers and extra virgin olive oil to a sheet pan, then use your hands to evenly coat them with oil. Bake for 20-25 minutes or until tender and blistered.
Add 1 cup of cold water, the roasted poblano peppers, soaked and drained cashews, garlic clove, nutritional yeast, tapioca starch, lime juice, and salt to a high-powered blender. Blend until smooth and creamy.
Add the rinsed and drained black beans to a mixing bowl along with 1/2 cup of the blended poblano sauce mixture. Use a potato masher or the back of a fork to mash the beans and mix with the sauce. No need to get them completely smooth—some chunks are fine.
Spoon about 1/4 cup of the mashed bean mixture onto each tortilla, then roll up tightly.
Place the rolled tortillas seam-side down in a lightly greased 9 x 13-inch baking dish. Pour the rest of the poblano sauce on top of the rolled tortillas.
Cover the baking dish with a lid or aluminum foil, then bake for 20 minutes or until heated through. Garnish with chopped green onions or cilantro, if desired.
Vegan Black Bean Enchiladas Recipe
Equipment
- High-powered blender
- 9 x 13-inch baking pan with lid (or cover with aluminum foil)
Ingredients
- 1 cup unsalted cashews (either roasted or raw)
- 1 cup cold water (plus more for soaking the cashews)
- 2 medium poblano peppers
- 1 tablespoon extra virgin olive oil
- 1 garlic clove
- 1/3 cup nutritional yeast
- 1 tablespoon tapioca starch (optional—to give the sauce a thicker, melted cheese-like texture)
- 2 tablespoons fresh lime juice
- 3/4 teaspoon salt
- 2 cups rinsed and drained canned black beans (or substitute cooked dried black beans)
- 8 medium (6 to 7-inch) corn tortillas (or substitute flour tortillas)
- Optional garnish: chopped green onions or cilantro
Instructions
- Place 1 cup unsalted cashews in a bowl and add enough cold water to cover.
- Let the cashews soak for at least 6 hours in the fridge (or overnight).
- Drain and discard the soaking liquid, reserving the cashews.
- Preheat the oven to 400 degrees Fahrenheit.
- Slice 2 medium poblano peppers in half lengthwise, then remove and discard the stems and seeds.
- Add the poblano peppers and 1 tablespoon extra virgin olive oil to a sheet pan, then use your hands to evenly coat them with oil.
- Bake for 20-25 minutes or until tender and blistered.
- Add 1 cup cold water, the roasted poblano peppers, soaked and drained cashews, 1 garlic clove, 1/3 cup nutritional yeast, 1 tablespoon tapioca starch, 2 tablespoons fresh lime juice, and 3/4 teaspoon salt to a high-powered blender.
- Blend until smooth and creamy.
- Add 2 cups rinsed and drained canned black beans to a mixing bowl along with 1/2 cup of the blended poblano sauce mixture.
- Use a potato masher or the back of a fork to mash the beans and mix with the sauce. No need to get them completely smooth—some chunks are fine.
- Spoon about 1/4 cup of the mashed bean mixture onto each tortilla (use 8 medium (6 to 7-inch) corn tortillas, then roll up tightly.
- Place the rolled tortillas seam-side down in a lightly greased 9 x 13-inch baking dish.
- Pour the rest of the poblano sauce on top of the rolled tortillas.
- Cover the baking dish with a lid or aluminum foil, then bake for 20 minutes or until heated through.
- Garnish with chopped green onions or cilantro, if desired.
Notes
- These are best served right away. You can store leftovers in an airtight container in the fridge for up to three days, but the tortillas absorb the sauce so the leftovers won’t be as moist.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
