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Enchiladas are so good, aren’t they? Warm tortillas filled with the delicious ingredients of your choice, and then topped with enchilada sauce and perhaps some cheese…? Honestly, what’s not to love!?

On that note, I have to say, this recipe is a real winner. It’s so good that I actually made these enchiladas for my family as a pre-Christmas dinner, Christmas lunch this past year! They’re so colorful and flavorful, and everyone loved them.

What’s also great about these enchiladas, is that they’re perfect to serve to both the meat eaters and the plant-based folks in your life!

But that’s not all! The added bonus is this: you can completely assemble them a day or two ahead of time and store them in your fridge or freezer until you need them. Just save the baking part until you’re ready to serve.  No one will ever know they weren’t made that very day, I promise!

Alright, then. Here’s how to make them…

1. Preheat your oven to 400°

2. In a large frying pan or skillet, heat the olive oil over medium high heat for about 30 seconds.

3. Then, add your onion, zucchini and bell pepper and sauté until slightly soft, about 5 minutes.

4. Add the spices, salt, pepper, corn, and beans and sauté just until warmed through; about one minute.

5. Lastly, add 1/3 cup of the shredded cheese and stir to combine.

6. Lightly grease the sides and bottom of a 9×13 casserole pan. Then, add about 4 tablespoons of enchilada sauce and spread it to create a thin layer over the entire bottom of the pan.

7. Next, let’s assemble the enchiladas! Using a 1/2 measuring cup, add a rounded 1/2 cup of the veg/bean mixture down the center (in a row) of one tortilla.

Then, tightly fold in the left side of the tortilla…

…And then the right side. Lightly flatten with your hand to help keep it together.

Then, gently transfer the enchilada to the casserole dish and lay it seam side down on the very left side of the casserole dish.

8. Repeat this process with the remaining 7 tortillas, pushing each one to the left to make sure there’s room for all 8.

9. Drizzle the remaining enchilada sauce over the top of the rolled enchiladas, keeping the tips dry, if possible.  Then, sprinkle the remaining cheese over the top, as well.

10. Bake for about 25 minutes in your preheated oven, or until lightly browned and the cheese is mostly (if not entirely melted). You can always pop it under a broiler for 30 seconds if you want the cheese even more melted.  The meltability all depends on the brand of vegan cheese.

11. Allow the enchiladas to sit out on the counter for 8-10 minutes before serving. In the meantime, roughly chop a handful of fresh cilantro or parsley and sprinkle it over the top, if you like!

These enchiladas are so filling, that we usually serve them with something light, like a nice green salad. But, if it’s a special occasion or we want a heartier meal, I’ll serve with my Celebration Rice and Beans and some (organic) tortilla chips!

I hope you LOVE these enchiladas as much as we do!

Easy Black Bean Veggie Enchiladas 

Makes 8 Enchiladas


  • 1/2 TB Olive Oil
  • 1 Red Bell Pepper, chopped*
  • 1 medium White or Yellow Onion, chopped*
  • 1 large Zucchini, chopped*
  • 1 cup Fresh or Frozen Corn*
  • 1 can Black Beans, drained and rinsed
  • 3/4 tsp. Cumin
  • 1/4 tsp Cinnamon
  • 3/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 1/2 cups Shredded or Grated Vegan Cheese, divided (I use a combo of Daiya Cheddar and Pepper Jack shreds)
  • 8 to 10 ounces of Pre-made Enchilada sauce (I like THIS brand, which has a medium spice level)
  • 8 eight-inch Wheat or Gluten-free Tortillas (I usually use THESE)
  • (Optional garnish) A small handful of fresh Cilantro or Parsley, roughly chopped

*Not a fan of these veggies? Feel free to replace with other veggies of your choice, such as carrots, broccoli, cauliflower, spinach, mushrooms, butternut squash, etc. Just be sure to chop them no larger than 1/2-3/4 inch pieces for best results.




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