Vegan enchiladas with black beans and kale are not only super tasty and filling, they are also easy to prepare and make a great vegetarian dinner during the week or when you expect guests.
These plant-based enchiladas are made from tortillas filled with a black bean and kale mixture. Baked with a homemade enchilada sauce and a vegan cheese sauce.
This mexican dish is made dairyf-free, egg-free, refined sugar-free, oil-free and is wfpb friendly.
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I have to say, these enchiladas are the best I've eaten. Full of flavor and easy to prepare super quickly.
The best they are made without any highly processed foods, and thanks to the black beans, these enchiladas are also budget-friendly.
Once you've made the homemade enchilada sauce, you can freeze and use the rest the next time you prepare the enchiladas.
You can do the same with the vegan sour cream and you even have less work to do the second time.
Here is a short list of what is included in the vegan enchiladas. You can find the exact details below in the recipe card.
Chili Powder Mix
Apple Cider Vinegar
Raw Cashew Nuts, soaked
Cashew Sour Cream
Clove of Garlic
Green Chillies, canned
Mild Chunky Salsa
Cumin (black optional)
Fine Sea Salt
Store Bought Enchilada Sauce
You can of course also use purchased enchilada sauce, although I find the homemade taste a lot better. If you buy an enchilada sauce, please check the list of ingredients, as milk is sometimes added.
Preparing an enchilada sauce is super quick and easy. Take all the ingredients and put them in a large saucepan.
Mix them with a whisk and bring to the boil while stirring. You can taste the sauce again briefly with the chili seasoning and sea salt.
Vegan sour cream
Soak the raw cashews in water and rinse them off. Put all ingredients in a high speed blender and mix until a creamy consistency without pieces is created. Season the sour cream with salt and lemon juice.
Vegan cheese sauce?
You can make the vegan cheese sauce according to this recipe. It is a quick and tasty cheese sauce.
First sauté the onions and garlic in a pan. Now add all the ingredients except the kale to a food processor and process until a mass with coarse pieces is created.
Add the finely plucked kale and use the pulse function until it is raised. Now taste and season the filling.
Preheat the oven to 350°F (180°C). You take a tortilla and fill it with the filling and roll it up. If you place this in a sufficiently large baking dish with the opening facing down, the enchiladas remain closed.
Do the same with the rest of the tortillas and pour the enchilada sauce evenly over the enchiladas. You distribute the vegan cheese sauce in the same way. Now bake the enchiladas in the oven for approx. 30-45 min.
When it’s done baking, top the enchiladas with sour cream, avocado, and freshly chopped coriander.
You can use corn or flour tortillas. Traditionally, enchiladas are made with corn tortillas. You need about 8 large tortillas for the recipe.
You can store the leftovers in an airtight container in the fridge and bake in the oven for about 10 minutes just before serving.
You can also freeze them and then simply bake them again, I bake them for about 30 minutes.
More vegan Mexican dishes:
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