Vegan Black Bean Enchiladas Recipe

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These vegan black bean enchiladas are smothered in a rich and creamy poblano sauce. They're a delicious and filling plant-based dinner recipe.

Prep Time15

Cook Time45

Soaking Time6

Total Time7

Course: Dinner

Cuisine: Mexican

Diet: Vegan

Servings:

Calories: 471.5kcal

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

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.

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.