Vegan Black Bean Enchilada (Print)

Hearty plant-based layers of black beans, veggies, corn tortillas, and smooth avocado crema.

# Ingredients:

→ Casserole

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 medium zucchini, diced
06 - 1 cup corn kernels, fresh or frozen
07 - 2 (15-ounce) cans black beans, drained and rinsed
08 - 2 teaspoons ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon chili powder
11 - 1 teaspoon dried oregano
12 - Salt and black pepper to taste
13 - 2 cups enchilada sauce, vegan
14 - 12 small corn tortillas

→ Avocado Crema

15 - 2 ripe avocados
16 - 1/4 cup fresh cilantro leaves
17 - 2 tablespoons fresh lime juice
18 - 1/4 cup unsweetened non-dairy yogurt
19 - 1/2 teaspoon salt
20 - 2 to 3 tablespoons water, as needed for consistency

→ Toppings

21 - Fresh cilantro, chopped
22 - Sliced jalapeños
23 - Diced tomatoes
24 - Lime wedges

# Instructions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with oil or cooking spray.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic, diced bell pepper, and diced zucchini; cook for 5 minutes until vegetables are tender.
03 - Add corn kernels, drained black beans, ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper to the skillet. Stir thoroughly and cook for 2 to 3 minutes until flavors meld. Remove from heat.
04 - Pour 1/2 cup enchilada sauce onto the bottom of the prepared baking dish, spreading evenly.
05 - Arrange 4 corn tortillas over the sauce, overlapping slightly to cover the bottom layer.
06 - Spread half of the black bean mixture evenly over the tortillas. Drizzle with 1/2 cup enchilada sauce.
07 - Place 4 tortillas over the bean mixture, overlapping as needed.
08 - Spread remaining black bean mixture over the second tortilla layer. Top with 1/2 cup enchilada sauce.
09 - Layer the remaining 4 tortillas on top and pour the remaining enchilada sauce evenly over the surface.
10 - Cover the baking dish with aluminum foil and bake for 25 minutes at 375°F.
11 - Remove foil and bake uncovered for an additional 10 minutes until the casserole is heated through and sauce is bubbling at the edges.
12 - While the casserole bakes, combine avocados, fresh cilantro leaves, lime juice, non-dairy yogurt, and salt in a blender or food processor. Blend until smooth and creamy, adding water 1 tablespoon at a time to reach desired consistency.
13 - Remove casserole from oven and let cool for 5 minutes before slicing. Top each serving with avocado crema and desired garnishes including fresh cilantro, jalapeños, diced tomatoes, and lime wedges.

# Pro Tips:

01 -
  • It feeds a crowd without anyone feeling like they're eating "healthy food" instead of something genuinely delicious.
  • The avocado crema is so silky that you'll be tempted to make extra just for dipping chips in later.
  • It comes together in under an hour, which means you can have dinner on the table before anyone gets too hungry.
02 -
  • If you add the avocado crema before serving, it will brown and oxidize—make it right before you eat, or cover it with plastic wrap pressed directly onto the surface.
  • Don't skip the 5-minute rest after baking; those tortillas need time to set up or you'll have a delicious but structurally unsound casserole sliding across the plate.
03 -
  • Make sure your tortillas are pliable enough to layer without cracking—if they seem dry, warm them briefly in a skillet or over steam before assembling the casserole.
  • The avocado crema thickens as it sits, so blend it slightly looser than you think you want it.
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