Ultimate Vegan Enchiladas: Hearty Black Bean & Creamy Cashew Queso Recipe
Prepare to be amazed by the ultimate homemade vegan enchiladas, featuring a robust black bean filling and generously topped with the most luscious, cheesy vegan cashew enchilada sauce. This recipe isn’t just about plant-based eating; it’s about crafting a dish so incredibly flavorful and satisfying that it will become a staple in your meal rotation. Forget about missing traditional cheese – our cashew queso sauce delivers all the creamy, savory goodness you crave, making these enchiladas a true crowd-pleaser.
Vegan enchiladas are more than just a meal; they’re a culinary experience. This recipe transforms simple, wholesome ingredients into a rich, comforting dish that can be enjoyed repeatedly. We’ve perfected a hearty black bean filling, bursting with savory spices and a hint of creaminess, which is then enveloped in soft tortillas and blanketed with an impossibly easy yet utterly delicious vegan cashew cheese sauce. This isn’t just a delicious vegan dinner; it’s a testament to how flavorful and satisfying plant-based cooking can be, guaranteed to impress your family and friends.
How to Make The Best Vegan Enchiladas
Crafting these delectable vegan enchiladas involves two main components: the flavorful black bean filling and the star-of-the-show cashew queso sauce. Each step is designed to maximize flavor and ensure a truly satisfying result.
Preparing the Hearty Black Bean Filling
The journey to perfect vegan enchiladas begins with building a robust and flavorful filling. In a large skillet, heat a tablespoon of olive oil over medium heat. Add finely diced onion, minced garlic, and chopped bell pepper. Sauté these aromatics for several minutes, stirring occasionally, until the onion becomes translucent and the peppers soften. This initial step is crucial for developing the foundational flavors of your filling, releasing the sweet and savory notes of the vegetables.
Next, introduce the frozen corn kernels to the skillet. Continue to cook for another 5-7 minutes, allowing the corn to fully thaw and warm through, adding a touch of sweetness and texture to the mix. Once thawed, it’s time to infuse the filling with its signature Mexican-inspired flavors. Add the drained black beans – ensure they are thoroughly rinsed and drained to remove excess sodium and liquid – along with 1/4 cup of our incredible vegan cashew cheese sauce. This secret ingredient is what elevates the filling, giving it a rich, creamy consistency and a subtle cheesy undertone even before baking.
Stir in the smoked paprika, cumin, chili powder, and the bright, zesty juice of one small lime. Season with salt and pepper to taste. Mix everything together thoroughly for a few minutes until the ingredients are well combined and the filling looks wonderfully creamy and delicious, just like the image below. The spices will bloom in the heat, creating an aromatic and deeply satisfying mixture that forms the heart of your enchiladas.
The Star of the Show: Creamy Vegan Cashew Queso Sauce
While the filling is undoubtedly delicious, the true magic of these enchiladas lies in the cheesy vegan queso sauce that lavishly tops them. You absolutely won’t miss traditional cheese (or even store-bought vegan cheese alternatives) once you experience the rich, creamy, and undeniably cheesy flavor of this homemade cashew sauce. It’s remarkably easy to make, requiring just a few simple ingredients and a blender.
Our featured vegan queso recipe is a game-changer. It’s crafted from only four ingredients, involves no fuss, and is so incredibly delicious you’ll be tempted to eat the entire batch with a spoon! The key to its creaminess is raw cashews, which, when blended with the right components, transform into a velvety smooth, cheese-like sauce. To prepare, simply combine pre-soaked cashews (if your queso recipe requires it for extra creaminess, though sometimes not strictly necessary), nutritional yeast (the secret to that cheesy flavor), a good quality enchilada sauce for a depth of flavor, and a touch of salsa for a bit of tang and spice, into a high-speed blender. Blend until perfectly smooth and creamy, scraping down the sides as needed.
As mentioned, you’ll incorporate 1/4 cup of this divine cheesy sauce directly into your black bean filling, which contributes to its incredible creaminess and flavor. The remaining luscious sauce is then generously spread over the tops of the rolled vegan enchiladas just before they go into the oven. This ensures every bite is coated in that irresistible, cheesy goodness.
Choosing and Preparing Your Tortillas
While corn tortillas are often considered traditional for enchiladas, for this particular recipe, we opt for flour tortillas. I personally find flour tortillas much easier to work with, as they are more pliable and less prone to breaking when rolled. This makes the assembly process quicker and less frustrating, especially when you’re eager to get these delicious enchiladas into the oven!
To further aid in assembly and prevent any tearing, I highly recommend warming your tortillas slightly before you begin rolling. A quick zap in the microwave (stack them on a plate and heat for 15-30 seconds, or until warm and flexible) or a few seconds in a warm, dry skillet will make them soft and supple. If you need to make this recipe gluten-free, simply swap out the flour tortillas for your favorite gluten-free tortillas. Most major brands now offer excellent gluten-free alternatives that will work perfectly.
Assembling and Baking Your Enchiladas
Once your filling is ready and your tortillas are warmed, it’s time to assemble! Lightly grease a 9×13 inch baking dish with olive oil spray to prevent sticking. Spoon a generous amount of the black bean filling down the center of each warmed tortilla, then carefully roll it up tightly. Place the rolled enchiladas seam-side down in your prepared baking dish, arranging them snugly in a single layer.
After all the enchiladas are neatly arranged, pour the remaining homemade cashew cheese sauce evenly over the tops. Use a rubber spatula to gently spread the sauce, ensuring every enchilada is thoroughly coated and glistening with that creamy goodness. This layer of sauce will bake into a golden, bubbling topping that is truly irresistible.
Bake your vegan enchiladas in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly around the edges and slightly golden on top. The aroma filling your kitchen will be absolutely incredible! Once baked to perfection, remove them from the oven and let them rest for a few minutes before serving. This allows the flavors to meld and the enchiladas to set slightly, making them easier to serve.
Irresistible Toppings for Your Vegan Enchiladas
No plate of enchiladas is complete without a generous array of fresh, vibrant toppings that complement and enhance the rich flavors below. Here are some of my absolute favorite choices to elevate your vegan enchilada experience:
- Sliced Avocado: This is an absolute must-have. The cool, creamy texture of ripe avocado provides a beautiful contrast to the warm, cheesy, and boldly spiced enchilada flavors. It adds a refreshing element and a dose of healthy fats.
- Fresh Limes: Please, do not skip this! If you’ve never tried a squeeze of fresh lime juice over your enchiladas, you are missing out on a game-changing flavor boost. The bright acidity of the lime cuts through the richness, making all the flavors pop and leaving your palate feeling invigorated.
- Cilantro: Freshly chopped cilantro adds a burst of herbaceous freshness that is classic in Mexican cuisine. Its slightly peppery, citrusy notes complement the other ingredients perfectly.
- Vegan Sour Cream or Cashew Cream: For an extra layer of creamy coolness, a dollop of vegan sour cream or a homemade cashew cream can be incredibly delicious, helping to balance any spice and add a luxurious finish.
- Fresh Salsa or Pico de Gallo: A scoop of your favorite salsa or vibrant pico de gallo can add another dimension of fresh, zesty flavor and texture.
- Pickled Jalapeños or Hot Sauce: If you love an extra kick, a few slices of pickled jalapeños or a drizzle of your preferred hot sauce will bring the heat.
Mix and match your favorite toppings to customize your plate and create the perfect bite every time!
How to Adjust the Spice Level of Your Enchiladas
While these vegan enchiladas are designed to have a pleasant kick, they are not overly spicy. However, if you are serving picky eaters, little ones, or simply prefer a milder flavor profile, it’s very easy to adjust the heat to your liking. The primary source of warmth in this recipe comes from the smoked paprika and chili powder.
To make the enchiladas less spicy, you have a few options:
- **Reduce or Omit Smoked Paprika:** Smoked paprika contributes a lovely smoky depth but also some heat. You can lessen the amount or leave it out altogether for a milder taste. Consider using regular sweet paprika for color without the spice.
- **Reduce Chili Powder:** Similar to paprika, chili powder adds significant flavor and heat. Adjust the quantity to half, or skip it entirely if you’re very sensitive to spice.
- **Add Cooling Toppings:** Serving with a generous dollop of vegan sour cream or a cooling avocado mash can effectively mellow out any perceived spiciness. The creamy texture provides a wonderful contrast and helps to balance the flavors.
- **Focus on Sweetness:** Increasing the amount of corn slightly can also add more natural sweetness to the filling, which can help to balance out the savory spices.
Experiment with these adjustments to find the perfect level of spice for everyone at your table!
Tips for Success & FAQs
Making delicious vegan enchiladas is straightforward, but a few extra tips can ensure your dish is perfect every time:
- **Pre-soak Cashews:** While not explicitly stated in the brief ingredient list for the queso itself, for the creamiest cashew queso, soaking your cashews in hot water for at least 30 minutes (or cold water for a few hours/overnight) before blending is highly recommended. This softens them, ensuring a super smooth sauce.
- **Don’t Overfill:** Be mindful not to overfill your tortillas, as this can make them difficult to roll and prone to breaking. A good amount allows for easy rolling and an even distribution of filling.
- **Meal Prep Friendly:** The black bean filling can be made a day or two in advance and stored in the refrigerator. The cashew queso sauce can also be prepared ahead of time. This makes assembling on a busy weeknight a breeze!
- **Storage and Reheating:** Leftover enchiladas store well in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or warm them in the oven at 350°F (175°C) until heated through.
Can I freeze vegan enchiladas?
Yes, you can! Assemble the enchiladas in a freezer-safe baking dish, cover tightly with plastic wrap and then foil, and freeze for up to 2-3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed, or bake from frozen, increasing the baking time as needed until heated through and bubbly.
What can I serve with these enchiladas?
These enchiladas are quite filling on their own, but they pair wonderfully with a simple side salad, some cilantro-lime rice, or even a side of refried beans (ensure they are vegan!).
More Plant-Based Recipes to Try
- Vegan Burrito Bowl
- Sweet Potato Tacos
- Vegan Quesadillas
- Tofu Burrito Bowl
Vegan Enchiladas
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Ingredients
- 1 large onion, diced
- 10 large garlic cloves, minced
- 1 large green pepper, diced
- 1 tablespoon olive oil
- 1 cup frozen corn kernels
- 10 flour tortillas
- 1 15 oz can black beans, drained
- 1 teaspoon smoked paprika
- 2 teaspoons cumin
- 3/4 teaspoon chili powder
- juice of 1 small lime
- salt and pepper to taste, I used 1/2 tsp each
For the topping
- 1 batch of thisvegan queso
For serving
- fresh limes
- sliced avocado
- cilantro
Instructions
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Make one batch of vegan queso in a blender according to the recipe instructions
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Preheat oven to 375 degrees
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To a large skillet, add the onion, garlic, bell pepper, and olive oil. Cook over medium heat for 6 – 8 minutes, until onion is translucent
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Add the frozen corn and cook another 4 – 5 minutes, until warmed
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Add drained black beans, 1/4 cup of the vegan queso, paprika, cumin, chili powder, and lime juice. Salt and pepper to taste (I used 1/2 tsp each)
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Warm tortillas in the microwave on a plate before assembling. This will help them not break when you roll them.
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Grease 9 by 13 baking dish with olive oil spray
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Assemble enchiladas and roll them up, then place them in the baking dish
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Top the enchiladas with the remaining vegan queso, and use a rubber spatula to spread it evenly on top
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Bake at 375 degrees for 20 – 25 minutes
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Serve topped with avocado, cilantro, and fresh lime juice on top!
Notes
Making them less spicy
These are not overly spicy, but they do have a kick to them. For a less spicy enchilada, use less of the smoked paprika or leave it out all together.
How to make gluten free vegan enchiladas
To make this recipe gluten free, use gluten free tortillas. The rest of the recipe is gluten free already.
Nutrition
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