Easy Dairy-Free Black Bean & Veggie Enchiladas By Audrey Dunham
These substantial, nourishing enchiladas come together in less than 45 minutes—perfect for a weeknight family-friendly meal. They’re a great way to use leftover veggies, and they’re full of protein, fiber, and micronutrients. While the vegan cheese offers an irresistible gooey texture, if you don’t have any on hand, this is still a solid and tasty meal. Veggie enchiladas are also an economical way to feed a crowd! Finally, they freeze and reheat well, so make a batch and look forward to a satisfying meal all week long!
1/2 tablespoon olive oil
1 red bell pepper, chopped
1 medium white or yellow onion, diced
1 large zucchini, chopped
1 cup fresh or frozen corn
1 can black beans, drained and rinsed
3/4 teaspoon cumin
1/4 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded or grated vegan cheese, divided*
8-10 ounces of jarred or canned enchilada sauce
8 eight-inch wheat, corn, or gluten-free tortillas
Small handful of fresh cilantro or parsley, roughly chopped (optional)
1. Preheat your oven to 400 degrees.
2. In a large frying pan or skillet, heat the olive oil over medium-high heat for about 30 seconds.
3. Toss in your onion, zucchini, and bell pepper to the pan and sauté until slightly soft—about five minutes.
4. Sprinkle in the spices, salt, pepper, corn, and beans and sauté just until warmed through—about one minute.
5. Add 1/3 cup of the shredded cheese and stir to combine. Remove from heat.
6. Lightly grease the sides and bottom of a 9×13 casserole dish. Coat the bottom of the dish with a thin layer of enchilada sauce (you’ll use about 1/3 cup).
7. Assemble the enchiladas by filling a tortilla with a rounded 1/2 cup of the veggie and bean mixture. Tightly fold in the left side of the tortilla and then the right side to meet the left. Lightly flatten with your hand to help keep it together, and gently transfer the enchilada to the casserole dish—laying it seam side down.
8. Repeat this process with the remaining 7 tortillas, placing them side-by-side in the dish.
9. Drizzle the remaining enchilada sauce over the top of the rolled enchiladas, making sure to coat all of the tortillas (they will get dry without the sauce). Sprinkle the remaining cheese over the top.
10. Bake for about 25 minutes in your preheated oven or until lightly browned and the cheese is melted. For a more golden topping, place the dish under the broiler for the last 30 seconds of cooking.
11. Allow the veggie enchiladas to sit out on the counter for 8-10 minutes before serving. In the meantime, roughly chop a handful of fresh cilantro or parsley to garnish.
*Try a combination of Daiya pepper jack and cheddar shreds, Follow Your Heart, or So Delicious
**Use a mix of other veggies—whatever you have left in your fridge—just be sure to chop them no larger than 1/2-inch pieces.
Recipe reposted with permission of Audrey Dunham of the Audrey Dunham blog and Peanut’s Bakeshop. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!