Vegan Enchiladas with Black Beans and Kale

Vegan Enchiladas with creamy black bean filling make a super satisfying and healthy plant-based dinner. Kid approved and gluten-free!

Whenever I make enchiladas I feel like I should do the Macarena.

It just pops in my head. So while I'm soaking the 'shews and blending up all the black bean goodness, I'm dancing my tush off like it's nobody's business. Who else gets down and dirty when they're cooking up a storm?

Ok now let's talk VEGAN ENCHILADAS. This is one of those meals where you're like, wait---where's the cheese? But I swear to you, these enchiladas are insanely creamy sans dairy thanks to the cashews.

I even topped them with a non-dairy sour cream to really kick up the creaminess factor a notch because...texture. Jeff and I look so forward to enchilada night!

Ingredients

• Cashews: This makes the enchiladas nice and creamy. I prefer raw but roasted will also work!
• Corn tortillas: I love corn tortillas here, but if flour ones are your jam, go for it!
• Enchilada sauce: You can totally make your own homemade enchilada sauce (I like that recipe with half the chili powder), but I typically use store-bought for convenience. I used red enchilada sauce, but green is totally fine, too. Check ingredients to be sure it's vegan.
• Salsa: For flavor and moisture. I like medium chunky but use whatever salsa you love.
• Bell pepper: Extra veggies, hooray! Pepper also helps add liquid to the filling. Red, yellow, or orange works.
• Black beans: For some textural oomph and plant protein. You could also use pinto beans or canned lentils.
• Kale: I love throwing greens in the mix if I have them, but you can totally omit.
• Spices: For extra kick! You can make these as spicy or not spicy as you want with cayenne.

How to make vegan enchiladas

These enchiladas taste incredible whether you follow a vegan or vegetarian diet or not. My meat and potato lovin' husband ADORES them!

1. Soak cashews so they're nice and soft.
2. Make the filling by blending cashews, salsa, and pepper in the food processor. Add beans, salt, and spices. Throw in greens if you fancy!
3. Cover your pan in sauce. Spoon filling into tortillas then smother them in more enchilada sauce.
4. Bake for 30 minutes and devour with extra salsa.

Storage tips

Store leftover enchiladas in the refrigerator for up to 5 days. A squeeze of lime is great to brighten them up!

Can you freeze enchiladas?

For sure! Cover the dish tightly (or use a disposable aluminum one) with plastic wrap followed by foil. Freeze for up to 3 months. You can thaw them overnight in the refrigerator and then set them out at room temperature for 30 minutes. Bake per the recipe instructions!

You can also freeze filling in a freezer baggie. Simply lay it flat and say hello to super easy enchiladas next time!

Craving more Mexican-inspired goodness? Don't miss these recipes!

• Vegan Taco Stuffed Sweet Potatoes
• Vegan Sweet Potato Black Bean Enchiladas
• Zesty Sheet Pan Tofu Tacos with Kale Slaw
• Vegan Tempeh and Kale Enchilada Casserole

If you make this vegan enchilada recipe and your love it, pretty please let me know by leaving a rating and/or comment! I hope it becomes a weeknight favorite for you, too.

Fiesta time!! (Insert red dancing girl emoji here...)

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Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats. Recipes and images are a copyright of hummusapien.com.