Vegan Black Bean Enchiladas

One of the greatest things that came out of my mom and ex step dad’s (I know it sounds weird and kinda white trash but that’s the correct term so deal with it) marriage, besides forming an excellent relationship with said ex stepdad that influenced my deepening spirituality in terms of the universe when I was barely a teenager, was the enchiladas he introduced to our family.

His brother and sister-in-law live in New Mexico, and would send him authentic New Mexican chile powder from the Chile Shop every year for Christmas, causing my sister, step brothers and I to basically go into premature food comas just thinking about the mass amount of enchiladas my step dad would make in the coming months.

I know many people don’t think that the chile powder makes the enchilada, but I’m here to tell you that in the case of my ex stepdad’s enchiladas, this was, in fact, the deal breaker.

There was nothing too incredible about the enchiladas I fell in love with as a kid besides the sauce. They were filled with shredded chicken (sans spices, I might add), and mexican blend cheese from walmart. BUT, when the sauce soaked into the corn tortillas and into my heart, I couldn’t stop myself from inhaling enchilada after enchilada at the table, and counting down the minutes until my lunch period so I could dig in again and be the envy of my friends at school the next day.

Last year my mom got me a pack of said deliciously amazing Chile Powder:


And let me tell you, I have impressed myself with the level of self-control I’ve had with this magical crack sauce in my clutches, only making a few batches of enchiladas throughout the year.

Well, last night I used the last of my beloved powder, and made enchiladas that I believe would still be delicious using another chile powder, and also unlike my childhood enchiladas, 100% vegan!


For the Sauce:

  • 2 tbsp. Olive Oil
  • 2 tbsp. Flour
  • 8 tbsp. Dixon Chile Powder (or your favorite chile powder)
  • 1/2 tsp. cumin
  • 1/2 cup tomato paste
  • 1 3/4 cup veggie broth
  • 1 large clove garlic, minced, or 1 tsp. garlic powder
  • salt & pepper to taste

In a saucepan over medium heat, add olive oil and flour, whisking together until it forms a thick paste. Next, add chile power and garlic, and combine. Add tomato paste and veggie broth, whisking everything together until it’s well-incorporated and silky. Bring to a bubble, and simmer until it reaches your desired thickness. Add salt and pepper to taste.

For the Enchiladas:

  • 1 can organic black beans, rinsed
  • 1 pack corn tortillas
  • 1 red bell pepper
  • 1 large onion
  • 3 cloves minced garlic
  • 1 package button or baby bella mushrooms
  • 2 cups spinach
  • 1 tbsp. olive oil
  • 1/2 cup enchilada sauce
  • salt & pepper to taste
  • 1 tsp. crushed red pepper flakes
  • 1/2 tsp. cumin

Heat pan over medium heat and add olive oil, sliced onions, sliced peppers, chopped mushrooms, spinach, garlic and beans, and saute for about 8 minutes or until softened and browned slightly. Add 1/2 cup of the enchilada sauce from above once it’s finished, plus the salt, pepper, cumin, and red pepper flakes and stir together. Turn heat on low and cook for another 5 minutes. Let cool.

Once filling is cooled, spray baking dish with cooking spray. Heat corn tortillas in the microwave with a wet paper towel over them for about 2 minutes so they softened and become pliable. Ladle some of the sauce on the bottom of the baking dish, and coat both sides of a tortilla with the sauce before spooning in a spoonful of the filling. Roll carefully. Repeat this process until filling/tortillas as gone, and pour remaining enchilada sauce on top of the enchiladas. Bake in a 350 degree oven for 1/2 hour, or until middles are hot.

I served mine with a simple side of black beans and rice and some of my Guacamole. But you could also make some vegan sour cream, top with daiya pepperjack cheese, or some Salsa.

These enchiladas pulled at my heartstrings and tastebuds with my beloved sauce, hearty, flavorful filling, and veganized deliciousness.

Get your enchilada on.



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