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You are here: Home / Blog / Black Bean Enchiladas

Black Bean Enchiladas

May 3, 2015 By Garden Fresh Foodie

Black Bean Enchilada Dinner With Cashew Sour Cream Cinco de Mayo is approaching and we love Mexican food! !Ay caramba! Mexican food however, often comes with added oils and queso (cheese) and we wanted to lighten up this meal. The beans on their own make awesome taco filling for a fast weeknight meal. For something a little more elaborate, make these enchiladas. Great for a crowd and PLEASE skip the canned sauce! This sauce is soooo easy and so much more tasty.

Another thing that I feel makes a difference, is cooking your own beans. It’s easy to do if you use a pressure cooker, like this Fagor Pressure Cooker/Canner. Soak dried beans in the morning before leaving for the day, and come home and cook them. They’re done in 12 minutes once they’ve come to pressure (vs 1 1/2 hours-2 hours in traditional pan). There are so many benefits of making your own.  No BPA-lined cans, less expensive (can buy organic in bulk), and freshly cooked beans taste so much better! You can batch cook them and freeze them for easy meals.

Tiene un buen tiempo con los frijoles!

Ingredients:

Enchilada Sauce:

  • 1 cup minced onion
  • 1 tbsp minced garlic
  • 1/2 tsp-1 tbsp ground red chili powder (if you use an all-purpose chili powder, you may want to up it, our chili powder is very spicy, made from pure chili so we use 1/2 tsp, start with less, you can always add)
  • 1 tsp cumin
  • 2 cups Marinara Sauce
  • 1-1 1/2 cups broth, to thin to desired consistency

Enchilada Filling:

  • 1 red onion, minced or sliced thin depending on the texture you desire
  • 1 yellow, orange, red or green bell pepper, equalling a cup sliced thin
  • 1 tbsp minced garlic
  • 1 1/2 tsp cumin
  • 1/2-3/4 tsp salt (to taste)
  • 4 cups cooked black beans (if using canned, 2 cans, drained and rinsed)
  • 2 tbsp fresh lime juice
  • additional broth/water to soften, about 1 cup
  • 10-12 corn tortillas
  • freshly chopped scallions and parsleyBlack Bean Enchiladas Mise En Place

Cashew Cheese Topping:

  • 1 1/2 cups soaked cashews, soaked for 4 hours-overnight
  • freshly chopped chives
  • 2 tbsp lemon juice
  • pinch of salt
  • water to thinBlack Bean Enchiladas Topped With Cashew Sour Cream

Instructions:

  1. To make cheese: place cashews, salt, and lemon juice in blender like a Vitamix. Add just enough water to create a cream cheese consistency. Fold in chives. For more directions, click here.
  2. Make sauce: heat pan, add onion, and sauté onion dry. If needed, add a little broth to prevent sticking. Saute until onions become translucent and start to carmelize. Add cumin, chili pepper, and sauce. Cook for a few minutes to allow flavors to blend.Preblended Enchilada Sauce
  3. Puree sauce in a blender, like a Vitamix.
  4. Using the same pan, start the filling. Add onions to pan and sauté, add a little stock/water if needed to prevent sticking
  5. Add in peppers, garlic, cumin, and salt. Saute for 2 minutes. Add beans and about 1 cup of broth, enough to soften the beans. When beans, peppers, and onions have softened warmed, add in lime juice and turn off heat.Black Bean Filling For Enchiladas
  6. Spread 3/4 cup enchilada sauce in bottom of a 9×13 pan.
  7. Fill corn tortillas with filling mixture and roll.  Place into pan and cover with remaining sauce. Spread desired amount of cashew cream on top and top with fresh parsley. With remaining cheese, add additional water to thin and use as a sour cream topping. For directions, click here for cashew sour cream.Pan Black Bean EnchiladasAdding Chive Cashew Cream Cheese To Black Bean EnchiladasPrebaked Black Bean Enchiladas With Chive Cashew Cream Cheese
  8. Bake at 375 covered for 20 minutes until sauce is bubbling and mixture looks set. Take cover off, and cook for about 10 more minutes, or until the cheese has browned up.
  9. Serve topped with fresh parsley and some cashew sour cream.Slice of Black Bean Enchiladas

Nutritional Benefits:

  • Great source of fiber: important for digestive health, reducing blood pressure, regulating blood sugar, and increasing satiety
  • High in plant based protein-important for healing and repairing tissues
  • High in magnesium-important for heart health and decreasing inflammation
  • Good source of Vitamin A, helps with skin, nail, eye health, as well as decreasing inflammation and detoxifying the body
  • Vegan and gluten free-reduces inflammation in the body
Black Bean Enchiladas
 
Print
Prep time
20 mins
Cook time
40 mins
Total time
1 hour
 
Black Bean Enchiladas Topped With Chive Cashew Cream. Gluten Free and Plant-based.
Author: www.gardenfreshfoodie.com
Recipe type: Main
Cuisine: Mexican
Serves: 10
Ingredients
Enchilada Sauce:
  • 1 cup minced onion
  • 1 tbsp minced garlic
  • ½ tsp-1 tbsp ground red chili powder (if you use an all-purpose chili powder, you may want to up it, our chili powder is very spicy, made from pure chili so we use ½ tsp, start with less, you can always add)
  • 1 tsp cumin
  • 2 cups Marinara Sauce
  • 1-1½ cups broth, to thin to desired consistency
Enchilada Filling:
  • 1 red onion, minced or sliced thin depending on the texture you desire
  • 1 yellow, orange, red or green bell pepper, equalling a cup sliced thin
  • 1 tbsp minced garlic
  • 1½ tsp cumin
  • ½-3/4 tsp salt (to taste)
  • 4 cups cooked black beans (if using canned, 2 cans, drained and rinsed)
  • 2 tbsp fresh lime juice
  • additional broth/water to soften, about 1 cup
  • 10 corn tortillas
  • freshly chopped scallions and parsley
Cashew Cheese Topping:
  • 1½ cups soaked cashews, soaked for 4 hours-overnight
  • freshly chopped chives
  • 2 tbsp lemon juice
  • pinch of salt
  • water to thin
Instructions
  1. To make cheese:place cashews, salt, and lemon juice in blender like a Vitamix
  2. Add just enough water to create a cream cheese consistency. Fold in chives.
  3. Make sauce: heat pan, add onion, and sauté onion dry. If needed, add a little broth to prevent sticking. Saute until onions become translucent and start to carmelize. Add cumin, chili pepper, and sauce. Cook for a few minutes to allow flavors to blend.
  4. Puree sauce in a blender, like a Vitamix
  5. Using the same pan, start the filling. Add onions to pan and sauté, add a little stock/water if needed to prevent sticking
  6. Add in peppers, garlic, cumin, and salt. Saute for 2 minutes. Add beans and about 1 cup of broth, enough to soften the beans. When beans, peppers, and onions have softened warmed, add in lime juice and turn off heat.
  7. Spread ¾ cup enchilada sauce in bottom of a 9x13 pan.
  8. Fill corn tortillas with filling mixture and roll. Place into pan and cover with remaining sauce. Spread desired amount of cashew cream on top and top with fresh parsley. With remaining cheese, add additional water to thin and use as a sour cream topping. For directions, click here for cashew sour cream
  9. Bake at 375 covered for 20 minutes until sauce is bubbling and mixture looks set. Take cover off, and cook for about 10 more minutes, or until the cheese has browned up.
  10. Serve topped with fresh parsley and some cashew sour cream.
3.4.3177

Filed Under: Blog, Fall Foods, Main Dishes, Sauces, Thanksgiving, Vegetarian Main Meals, Winter Foods, Winter Holidays Tagged With: beans, Cinco De Mayo, Enchilada sauce, enchiladas, gluten free enchiladas, Mexican, oil free, plant-based enchiladas, sauces, Thanksgiving, vegan enchiladas, winter foods, winter holidays

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Comments

  1. Thalia @ butter and brioche says

    May 3, 2015 at 5:45 pm

    I love this enchilada recipe. I never have made enchiladas before and this black bean version is definitely ideal for me to try out for my vegetarian family!

    • Garden Fresh Foodie says

      May 3, 2015 at 7:27 pm

      Thanks Thalia! It’s a great recipe, since the beans are awesome all by their lonesome. They are great made in a large batch for company, freeze perfectly, and our kiddos love them! Enjoy!

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  1. Recipe Roundup: 43 Recipes For Your Picky Eater's (kid approved) - Active Vegetarian says:
    July 2, 2015 at 11:30 am

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Hi! I'm Jessica, the author, creator, and photographer of Garden Fresh Foodie! I'm a certified plant-based chef, hold a MEd and MPH, and have a certification in plant-based nutrition. I am a passionate educator, and have taught wellness, science, community gardening, and food education for the last 20 years. I now combine my passion for health and cooking, with my passion for teaching through employee wellness and healthy cooking classes in Buffalo, NY. Read More…

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Hi! I'm Jessica, the author, creator, and photographer of Garden Fresh Foodie! I'm a certified plant-based chef, and have a certification in plant-based nutrition. I am a passionate educator, and have taught science, community gardening, and food education for the last 17 years. I now combine my passion for cooking & gardening with my passion for teaching healthy cooking classes in Buffalo, NY. Read More…

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