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Vegan Black Bean and Vegetables Enchiladas Recipe

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Vegan Black Bean and Vegetables Enchiladas Recipe
These vegan black bean and vegetable enchiladas can be made in advance and frozen, so make plenty and set some aside for later. Try making your own enchilada sauce too for an even fresher taste. These vegetarian vegetable enchiladas are also vegan if you use a vegan soy cheese, or just omit the cheese altogether, you really won't miss it. Scroll down for more vegetable enchilada recipes to try.

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Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes


  • 1 block firm tofu, drained and cut into 1/2 inch pieces
  • 1 can black beans, drained and diced
  • 1/2 onion, diced
  • 1 zuchinni, grated
  • 2 carrots, grated
  • 1 can black olives
  • 1 can enchilada sauce
  • 3/4 cup water
  • 10-12 flour tortillas
  • small handful shredded cheese, or vegan cheese (optional)


Add water to enchilada sauce and stir until well combined.

Using a food processor for quickest results, dice the carrots, zucchini, olives and onion. To this mixture add half the enchilada sauce and water mixture, diced tofu and black beans and combine well.

Spoon 2-3 tablespoons of the vegetable, bean and tofu mix into each flour tortilla. Wrap and place in a baking pan. When the pan is full, spoon half of the leftover enchilada sauce on top of the wrapped flour tortillas - be sure to get all the edges! Sprinkle the top with cheese or vegan if desired.

Bake 30-35 minutes at 350 degrees or until done, spooning the rest of the enchilada sauce on top when halfway done cooking.

Tip: If the edges of your tortillas are crisp after baking, spoon a bit more sauce on them and they will absorb the moisture and flavor.

Enjoy your vegetarian vegetable enchiladas!

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