Vegan Black Bean Enchilada (Print Version)

Layered black beans and veggies with corn tortillas, finished with smooth avocado crema.

# Components:

→ For the Casserole

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 medium zucchini, diced
06 - 1 cup fresh or frozen corn kernels
07 - 2 cans (15 ounces each) black beans, drained and rinsed
08 - 2 teaspoons ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon chili powder
11 - 1 teaspoon dried oregano
12 - Salt and black pepper to taste
13 - 2 cups vegan enchilada sauce
14 - 12 small corn tortillas

→ For the Avocado Crema

15 - 2 ripe avocados
16 - 1/4 cup fresh cilantro leaves
17 - 2 tablespoons lime juice
18 - 1/4 cup unsweetened non-dairy yogurt
19 - 1/2 teaspoon salt
20 - 2 to 3 tablespoons water

→ For Topping

21 - Fresh cilantro, chopped
22 - Sliced jalapeños
23 - Diced tomatoes
24 - Lime wedges

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9 by 13 inch baking dish with oil or cooking spray.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook 3 to 4 minutes until softened. Stir in minced garlic, bell pepper, and zucchini; cook 5 minutes until vegetables are tender.
03 - Add corn kernels, drained black beans, ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper to the skillet. Stir well and cook 2 to 3 minutes. Remove from heat.
04 - Pour 1/2 cup enchilada sauce into the bottom of the prepared baking dish. Arrange 4 corn tortillas over the sauce, overlapping as needed.
05 - Spread half of the bean and vegetable mixture evenly over the tortillas. Drizzle with 1/2 cup enchilada sauce.
06 - Layer 4 additional tortillas over the sauce. Top with remaining bean and vegetable mixture and another 1/2 cup enchilada sauce.
07 - Arrange final 4 tortillas on top. Pour remaining enchilada sauce evenly over the top layer.
08 - Cover baking dish with foil and bake for 25 minutes.
09 - Remove foil and bake uncovered for 10 additional minutes until heated through and bubbling at edges.
10 - While casserole bakes, combine avocados, cilantro leaves, lime juice, non-dairy yogurt, and salt in a blender or food processor. Blend until smooth and creamy, adding water 1 tablespoon at a time until desired consistency is achieved.
11 - Allow casserole to cool for 5 minutes before slicing. Top each serving with avocado crema and desired garnishes including cilantro, jalapeños, tomatoes, and lime wedges.

# Expert Advice:

01 -
  • It's a complete meal in one dish - protein, vegetables, and carbs all together.
  • The avocado crema adds a cool, creamy contrast to the spicy casserole.
  • Meal-prep friendly: it reheats beautifully for lunches throughout the week.
  • Naturally vegan and can easily be made gluten-free with certified corn tortillas.
  • Customizable with your favorite toppings and garnishes.
02 -
  • Make ahead: Assemble the entire casserole up to 24 hours before baking. Keep refrigerated and add 10-15 minutes to the baking time.
  • For a thicker avocado crema, use less water and refrigerate for 30 minutes before serving.
  • The casserole freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • For a gluten-free version, double-check that your enchilada sauce and corn tortillas are certified gluten-free.
  • Let the casserole rest before serving to make it easier to cut and serve in neat portions.
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