Vegan Black Bean Enchilada (Printable)

A flavorful plant-based casserole with black beans, corn tortillas, vegetables, and avocado crema topping.

# Components:

→ Casserole Base

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 corn kernels, fresh or frozen
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

→ Avocado Crema

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

→ Optional Toppings

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

# Method:

01 - Preheat oven to 375 degrees Fahrenheit. 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 for 3 to 4 minutes until softened. Stir in minced garlic, diced bell pepper, and diced zucchini; cook for 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 thoroughly and cook for 2 to 3 minutes. Remove from heat.
04 - Pour one-half cup enchilada sauce into the bottom of the prepared baking dish. Arrange 4 tortillas over the sauce, overlapping as necessary to cover the bottom.
05 - Spread half of the black bean and vegetable mixture evenly over the tortilla layer. Drizzle with one-half cup enchilada sauce.
06 - Add another layer of 4 tortillas over the sauce. Top with the remaining black bean mixture and drizzle with one-half cup enchilada sauce.
07 - Place the remaining 4 tortillas on top and pour the remaining enchilada sauce evenly over the entire casserole.
08 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
09 - Remove foil and bake uncovered for an additional 10 minutes until the casserole is heated through and bubbling at the edges.
10 - While the casserole bakes, combine avocados, fresh cilantro leaves, lime juice, non-dairy yogurt, and salt in a blender or food processor. Blend until smooth and creamy, adding water gradually to reach desired consistency.
11 - Allow the casserole to cool for 5 minutes before slicing. Serve each portion topped with avocado crema and desired garnishes including fresh cilantro, jalapeños, diced tomatoes, and lime wedges.

# Expert Advice:

01 -
  • It comes together in less than an hour, which means you can feed six people without sacrificing your entire evening.
  • The avocado crema is so luxurious and rich that nobody will notice or care that it's plant-based.
  • Leftovers taste even better the next day as the flavors settle and deepen together.
02 -
  • Don't skip the rinsing step for the black beans, because the canning liquid can make the casserole mushy and overly salty.
  • The avocado crema tastes best when made fresh, but if you do make it ahead, press plastic wrap directly onto the surface to prevent browning.
  • Overlapping the tortillas matters more than you'd think, because it helps them stay together as the casserole bakes and cools.
03 -
  • Make the avocado crema right before serving if you can, because fresh avocado oxidizes and the crema's bright green color fades quickly.
  • If you want to prep this casserole ahead, assemble everything but the avocado crema, cover it, and refrigerate for up to a day before baking.
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