Vegan Black Bean Enchilada (Printable Version)

A hearty casserole with black beans, veggies, and corn tortillas topped with smooth avocado crema.

# What You'll Need:

→ 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

→ Optional Toppings

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

# Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
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 - Spread 1/2 cup enchilada sauce across the bottom of the prepared baking dish. Arrange 4 corn tortillas over the sauce, overlapping as necessary.
05 - Spread half of the black bean and vegetable mixture over the tortillas. Drizzle with 1/2 cup enchilada sauce.
06 - Layer 4 additional corn tortillas over the sauce. Add the remaining black bean mixture and drizzle with 1/2 cup enchilada sauce.
07 - Arrange the final 4 corn tortillas on top. Pour the remaining enchilada sauce evenly across the surface.
08 - Cover the baking dish with 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 achieve desired consistency.
11 - Let the casserole cool for 5 minutes before slicing. Serve portions topped with avocado crema and optional garnishes.

# Expert Advice:

01 -
  • It comes together in less than an hour and actually tastes better the next day when flavors deepen.
  • The avocado crema is silky enough to make you forget this is entirely plant-based.
  • You can prep everything the night before and just bake when you're ready to eat.
02 -
  • Don't skip the resting step after baking or your casserole will fall apart when you cut it, which I learned the hard way the first time I made this for guests.
  • Make the avocado crema just before serving because avocado oxidizes quickly and turns an unappetizing brown even with the lime juice.
  • Overlapping tortillas matters more than you'd think because gaps create dry spots that don't absorb the sauce properly.
03 -
  • Press plastic wrap directly onto the surface of the avocado crema if you need to make it a bit ahead, which creates an airtight seal and prevents browning from oxidation.
  • Use a sharp knife dipped in water between cuts when slicing the casserole so the layers don't drag and tear apart.
Return