AuthorJillianGlenn
DifficultyIntermediate

These easy vegan blackbean enchiladas are packed with flavor, hearty and healthy beans and spinach, and smothered in delicious easy enchilada sauce.

[cooked-sharing]

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

Enchilada Sauce
Enchilada Filling
Other Ingredients

1

Begin by heating a large skillet to medium high, spray with olive oil and warm 4 tortillas on it (about 2 minutes each side). Then, set aside

2

Using the same skillet, add 1 tbsp olive oil and reduce heat to medium. Add 1/2 cup diced onion and cook for 2-3 minutes until fragrant. Then, add remaining ingredients and seasonings, stir. Cook for about 5-7 minutes stirring frequently. Remove from heat and set aside.

3

Preheat oven to 350.

4

Mix all of the enchilada sauce ingredients together and then pour 1/3 of the mixture into the bottom of a 9x11 casserole dish.

5

Fill each tortilla with 1/4 of the bean mixture and fold like a taco. Set all of the folded tortillas into the bottom of the dish (open side up) and pour a couple of tablespoons of the sauce into each of them. Close the tortillas by tucking the edges down.

6

Pour the remaining sauce on top of the enchiladas. Bake in the oven for about 20 minutes.

Category

Ingredients

Enchilada Sauce
Enchilada Filling
Other Ingredients

Directions

1

Begin by heating a large skillet to medium high, spray with olive oil and warm 4 tortillas on it (about 2 minutes each side). Then, set aside

2

Using the same skillet, add 1 tbsp olive oil and reduce heat to medium. Add 1/2 cup diced onion and cook for 2-3 minutes until fragrant. Then, add remaining ingredients and seasonings, stir. Cook for about 5-7 minutes stirring frequently. Remove from heat and set aside.

3

Preheat oven to 350.

4

Mix all of the enchilada sauce ingredients together and then pour 1/3 of the mixture into the bottom of a 9x11 casserole dish.

5

Fill each tortilla with 1/4 of the bean mixture and fold like a taco. Set all of the folded tortillas into the bottom of the dish (open side up) and pour a couple of tablespoons of the sauce into each of them. Close the tortillas by tucking the edges down.

6

Pour the remaining sauce on top of the enchiladas. Bake in the oven for about 20 minutes.

Easy Vegan Black Bean Enchiladas