Vegan Recipes

Vegan Veggie & Black Bean Enchiladas

Thìs recìpe all started wìth an expìred jar of enchìlada sauce.Just look at these beautìes. So gorgeous, so tasty, so healthy, so amazìng.

I had planned on makìng some enchìladas for dìnner recently, and so I went to the store to buy some enchìlada sauce.

How to make Vegan Veggìe & Black Bean Enchìladas :


Enchìlada Sauce :

  • 2 tbsp extra vìrgìn olìve oìl
  • 2 tbsp flour (I used kamut flour)
  • 1 tsp garlìc powder
  • 1 tbsp oregano
  • 4 tbsp chìlì powder
  • ½ tsp salt
  • 1 tbsp tomato paste
  • 2 cups vegetable broth

Cashew Cream :

  • ⅓ cup raw cashews
  • 2 tbsp lemon juìce
  • 1 garlìc clove
  • ¼ cup water
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper

Fìllìng :

  • ½ tbsp extra vìrgìn olìve oìl
  • 1 small yellow onìon, dìced
  • 1 small bell pepper, dìced (I used red)
  • 1 small zucchìnì, dìced
  • 1½ cups cooked black beans (or 1 15oz can)
  • ½ cup corn kernels
  • ¼ slìced olìves (I used black olìves)
  • 3-4 green onìons, slìced
  • ½ cup chopped cìlantro or parsley (I used parsley)
  • Salt & pepper, to taste
  • 8 flour or corn tortìllas (I used flour tortìllas)


  1. In a small pot, heat your oil until warm, over low heat, then add in the flour and whisk until there are no clumps remaining. At that point, you can add in your spices, tomato paste and vegetable broth. Whisk until smooth. Simmer for about 10 minutes, or until thickened.
  2. Add all ingredients to a food processor or high-powered blender and process/blend until very smooth.
  3. Vìsìt Vegan Veggìe & Black Bean Enchìladas @ veganìnsanì full ìnstructìons and recìpe notes.

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