Vegan Black Bean Enchiladas with Guacamole

Name: Vegan Black Bean Enchiladas with Guacamole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 8 whole corn or flour tortillas; 240 g cooked black beans, mashed; 150 g corn kernels; 150 g diced tomatoes; 150 g diced red bell pepper; 150 g diced onion; 30 g baby spinach, chopped; 240 ml vegan cheese sauce; 240 ml guacamole, for serving; 1 tbsp neutral oil; 1/2 tsp fine salt

Black bean and vegetable enchiladas baked with vegan cheese sauce and served with guacamole.

By Hez ArslanUpdated October 2, 2026

Total 50 minMakes 4 servings

Jump to Recipe

These vegan enchiladas are filled with black beans, corn and vegetables, rolled in tortillas and baked under a creamy dairy-free cheese sauce. Cook the filling until the vegetables soften, arrange the rolls seam-side down and bake until hot throughout. Heat oven to 190°C (375°F). Lightly oil a 23 x 33 cm baking dish. Warm oil in a skillet over medium. Cook onion and bell pepper 5 minutes. Add corn, tomatoes and spinach; cook until spinach wilts. Stir in mashed beans and salt. Remove from heat and divide filling among tortillas. Roll and place seam-side down in the dish. Pour vegan cheese sauce over rolls. Bake 20 to 25 minutes until hot throughout and bubbling at the edges.

Vegan Black Bean Enchiladas with Guacamole

How to tell when it is ready

Cook until tender and evenly heated as described.

Tips

Measure and prepare ingredients before cooking.
Cut ingredients into even pieces.
Taste and adjust seasoning near the end.
Use a thermometer where meat doneness is specified.

Troubleshooting

If the mixture is too wet, cook off moisture or add a little binder.
If browning too quickly, lower the heat.

Substitutions

Use a compatible neutral oil if needed.
Choose suitable alternatives for dietary requirements.

Variations

Adjust herbs or spices to taste.
Add seasonal vegetables that suit the dish.

Serving suggestions

Serve with a crisp green salad.
Pair with warm bread or rice.
Offer lemon wedges or a suitable sauce.
Serve warm as part of a balanced meal.

Make ahead

Measure ingredients and prepare vegetables ahead; refrigerate perishable items and cook shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Use clean utensils and check labels on tortillas and vegan cheese sauce for allergens.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly; finish close to serving.

How should I store vegan enchiladas?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegan Black Bean Enchiladas with Guacamole