Black Bean Enchiladas (Gluten Free and Vegan)

"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."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
Ready In:
1hr 15mins




  • 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.
  • Stir in the mashed beans, corn, scallions, herbs, vinegar, salt and pepper. Set aside.
  • 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.
  • 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.
  • 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.
  • Continue filling and rolling the tortillas until you are done repeating the above steps.
  • I poured the remaining sauce I had over the enchiladas and sprinkled it with more cheese.
  • 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.
  • If you make these the day ahead store in the fridge then bake when you are going to eat them.
  • You can serve these with Sour Cream if you wish.
  • Bon Appetit.

Questions & Replies

Got a question? Share it with the community!


  1. Sooo yummy! I wouldn't change a thing.
  2. This recipe is incomplete.
  3. I have not tried this recipe but wanted to clarify it isn't vegan. Vegan contains no animal product including cheese; the correction notation would be vegetarian. I often look for vegan recipes due to a milk allergy.
  4. 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.
  5. 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!


<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
View Full Profile

Find More Recipes