Vegan Black Bean Enchilada (Printable Version)

Hearty plant-based casserole layered with black beans, vegetables, and creamy avocado topping.

# What You'll Need:

→ Casserole

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
06 - 1 cup corn kernels, fresh or frozen
07 - 2 cans black beans (15 oz each), 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 lime juice
18 - 1/4 cup unsweetened non-dairy yogurt
19 - 1/2 teaspoon salt
20 - 2 to 3 tablespoons water

→ Topping

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

# Steps to Follow:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with oil or cooking spray.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook 3 to 4 minutes until softened. Stir in minced garlic, diced bell pepper, and diced zucchini; cook 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 well and cook 2 to 3 minutes. Remove from heat.
04 - Pour 1/2 cup enchilada sauce into the bottom of the prepared baking dish. Arrange 4 tortillas over the sauce, overlapping as needed to cover the bottom.
05 - Spread half of the black bean mixture evenly over the tortillas. Drizzle with 1/2 cup enchilada sauce.
06 - Add another layer of 4 tortillas, then spread the remaining black bean mixture over them. Drizzle with 1/2 cup enchilada sauce.
07 - Arrange the remaining 4 tortillas on top and pour remaining enchilada sauce evenly over them. Cover the baking dish with foil.
08 - Bake covered with foil for 25 minutes until the filling is heated through.
09 - Remove foil and bake uncovered for 10 additional minutes until the casserole is bubbling at the edges.
10 - While casserole bakes, combine avocados, cilantro leaves, lime juice, non-dairy yogurt, salt, and 2 tablespoons water in a blender or food processor. Blend until smooth and creamy, adding more water as needed to reach desired consistency.
11 - Let casserole cool 5 minutes before slicing. Serve topped with avocado crema and desired garnishes.

# Additional Tips::

01 -
  • It feeds a crowd without requiring you to hover over the stove the entire time, which is honestly the dream for weeknight entertaining.
  • The avocado crema is silky enough to make everyone think you spent way more effort than you actually did.
  • Leftovers taste even better the next day, when all those spices have had time to get cozy with each other.
02 -
  • Don't skip rinsing your canned beans—that starchy liquid can make your casserole mushy instead of layered and distinct.
  • The foil covering is your secret weapon for keeping the tortillas pliable; without it, they become brittle and crack when you try to slice.
  • Make your avocado crema right before serving because avocado oxidizes quickly and will turn brown if it sits around.
03 -
  • If your avocados are slightly under-ripe, they'll actually blend better and be less grainy—use this knowledge when shopping.
  • Make this casserole a few hours ahead, cover it, and reheat it gently in a 325°F oven for 15 minutes before serving, and everything tastes even more integrated.
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