Plant-Based Black Bean Enchiladas

These vegan enchiladas are loaded with veggies and beans and topped with a cumin-chili-powder sauce that’s thickened with chickpea flour.

Black bean enchiladas

Makes four servings
Prep time: 10 minutes
Cook time: 1 hour, 45 minutes



  • 2 tbs. avocado oil
  • 3 tbs. all-purpose or chickpea flour
  • 1 tbs. ground cumin
  • 1 tbs. chili powder
  • 1/2 tsp. sea salt
  • 1/4 cup tomato paste
  • 2 cups vegetable stock
  • 2 tsp. lime juice


  • 1 large onion, chopped
  • 1 medium zucchini, diced
  • 1 large red bell pepper, diced
  • 1 tbs. avocado oil
  • 1/2 tsp. sea salt
  • 1 tsp. dried oregano
  • 1 15-oz. can black beans, drained and rinsed
  • 12 6-inch corn tortillas
  • 1/4 cup raw pepitas
  • 1/4 cup cilantro leaves


Preheat the oven to 400 degrees F.

Place a saucepan over medium heat and warm the avocado oil. Add the flour, cumin, and chili powder, and stir to make a paste. Cook, stirring constantly, until the mixture is fragrant, about a minute. Add 1/2 teaspoon salt and tomato paste and stir to combine, then gradually add the stock, whisking constantly to break up lumps.

Continue to cook, whisking frequently, until the sauce has thickened, about eight to 10 minutes. Turn off the heat and add the lime juice.

In a 9-x-13-inch baking dish, combine the onion, zucchini, and pepper. Add the avocado oil, the remaining salt, and the oregano, and stir until coated. Cover the pan with foil and roast for 20 minutes, then uncover and roast for 20 minutes longer. Let the vegetables cool slightly, then transfer to a large bowl; wipe out and set aside the baking dish. Add the drained beans to the veggies and mix.

Wrap the tortillas in foil and warm in the oven for 10 minutes, or use a steamer basket.

Pour 3/4 cup of the sauce into a wide, low bowl. Place a tortilla in the bowl, and flip it to lightly coat each side with sauce. Place about 1/4 cup of the vegetable mixture in each tortilla, then roll it tightly and place it in the baking dish. Repeat until you have a row of enchiladas down the center of the pan, pressed tightly together. Pour remaining sauce over the rolled tortillas, covering them completely. Sprinkle with pepitas.

Cover the pan with foil and bake until bubbling, about 30 minutes. Allow to cool for 10 minutes. Serve sprinkled with cilantro.

is a Minneapolis-based recipe developer and cookbook author.

Photography by: Andrea D’Agosto; Food Stylist: Paul Jackman

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