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    You are in: Home / Recipes / Black Bean Enchiladas (Gluten Free and Vegan) Recipe
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    Black Bean Enchiladas (Gluten Free and Vegan)

    Black Bean Enchiladas (Gluten Free and Vegan). Photo by Chef Joey Z.

    1/1 Photo of Black Bean Enchiladas (Gluten Free and Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    35 mins

    40 mins

    Chef Joey Z.'s Note:

    This recipe is very tasty and I like that it is gluten free. I have tweaked it and made it my own. I always try to buy Organic as I don't want the chemicals and GMO on my plate, which some corn has. Besides, the food just tastes better. I doubled the recipe and I made my own tortillas and cooked the dry beans in my pressure cooker. But you can buy the canned beans and ready made tortillas. It will save you a lot of time if you do. The sauce that goes with this is called Charred Tomato Sauce. You should make this as it really compliments the dish. I even added some Salas to my sauce to kick the flavour up a notch.

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE FILLING

    FOR THE CHARRED TOMATO SAUCE (warmed)

    Directions:

    1. 1
      Heat the oil in a skillet and saute the garlic and peppers for 3 to 4 minutes. Peppers should stay crunchy. Remove from the heat.
    2. 2
      Stir in the mashed beans, corn, scallions, herbs, vinegar, salt and pepper. Set aside.
    3. 3
      Heat a non-stick skillet. Soften each corn tortilla before filling it by placing in the hot skillet and swirling it around for 30 seconds on each side. Dip the tortilla into the warmed Charred Tomato Sauce.
    4. 4
      NOTE: I didn't dip mine, I held the tortilla in my hand and put the sauce onto it with a ladle then swirled it around like you would sauce on a pizza. I found this easier. You use less sauce as well.
    5. 5
      Lay the tortilla into the baking dish or a plate and put 2 tablespoons of the bean mixture and a little cheese on it then roll up and put seam side down into the dish you are going to bake this inches.
    6. 6
      Continue filling and rolling the tortillas until you are done repeating the above steps.
    7. 7
      I poured the remaining sauce I had over the enchiladas and sprinkled it with more cheese.
    8. 8
      I baked my casserole at 350 for 40 minutes. Best to check after 30 minutes as my oven is slow, and you don't want to burn this.
    9. 9
      If you make these the day ahead store in the fridge then bake when you are going to eat them.
    10. 10
      You can serve these with Sour Cream if you wish.
    11. 11
      Bon Appetit.

    Ratings & Reviews:

    • on March 31, 2011

      55

      Sooo yummy! I wouldn't change a thing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2013

      55

      Because I was serving more than eight people, I made this kind of like a lasagna instead of individual enchiladas. I did sauce on the bottom, corn tortillas as a layer then the beans. Then, I repeated the layers and topped with cheese. It was amazing! The corn gave it a little kick of sweetness. I am so sad there are no leftovers for lunch today.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2013

      35

      Maybe I missed it, but where are the instructions on how to char the tomato sauce? I did the best I could, its in the oven now and smells good. Hoping it turns out good!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Black Bean Enchiladas (Gluten Free and Vegan)

    Serving Size: 1 (250 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 313.8
     
    Calories from Fat 130
    41%
    Total Fat 14.4 g
    22%
    Saturated Fat 7.0 g
    35%
    Cholesterol 29.7 mg
    9%
    Sodium 327.7 mg
    13%
    Total Carbohydrate 32.3 g
    10%
    Dietary Fiber 8.4 g
    33%
    Sugars 3.8 g
    15%
    Protein 16.0 g
    32%

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