Black Bean Enchiladas
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 10
Black Bean Enchiladas Topped With Chive Cashew Cream. Gluten Free and Plant-based.
Enchilada Sauce:
  • 1 cup minced onion
  • 1 tbsp minced garlic
  • ½ tsp-1 tbsp ground red chili powder (if you use an all-purpose chili powder, you may want to up it, our chili powder is very spicy, made from pure chili so we use ½ tsp, start with less, you can always add)
  • 1 tsp cumin
  • 2 cups Marinara Sauce
  • 1-1½ cups broth, to thin to desired consistency
Enchilada Filling:
  • 1 red onion, minced or sliced thin depending on the texture you desire
  • 1 yellow, orange, red or green bell pepper, equalling a cup sliced thin
  • 1 tbsp minced garlic
  • 1½ tsp cumin
  • ½-3/4 tsp salt (to taste)
  • 4 cups cooked black beans (if using canned, 2 cans, drained and rinsed)
  • 2 tbsp fresh lime juice
  • additional broth/water to soften, about 1 cup
  • 10 corn tortillas
  • freshly chopped scallions and parsley
Cashew Cheese Topping:
  • 1½ cups soaked cashews, soaked for 4 hours-overnight
  • freshly chopped chives
  • 2 tbsp lemon juice
  • pinch of salt
  • water to thin
  1. To make cheese:place cashews, salt, and lemon juice in blender like a Vitamix
  2. Add just enough water to create a cream cheese consistency. Fold in chives.
  3. Make sauce: heat pan, add onion, and sauté onion dry. If needed, add a little broth to prevent sticking. Saute until onions become translucent and start to carmelize. Add cumin, chili pepper, and sauce. Cook for a few minutes to allow flavors to blend.
  4. Puree sauce in a blender, like a Vitamix
  5. Using the same pan, start the filling. Add onions to pan and sauté, add a little stock/water if needed to prevent sticking
  6. Add in peppers, garlic, cumin, and salt. Saute for 2 minutes. Add beans and about 1 cup of broth, enough to soften the beans. When beans, peppers, and onions have softened warmed, add in lime juice and turn off heat.
  7. Spread ¾ cup enchilada sauce in bottom of a 9x13 pan.
  8. Fill corn tortillas with filling mixture and roll. Place into pan and cover with remaining sauce. Spread desired amount of cashew cream on top and top with fresh parsley. With remaining cheese, add additional water to thin and use as a sour cream topping. For directions, click here for cashew sour cream
  9. Bake at 375 covered for 20 minutes until sauce is bubbling and mixture looks set. Take cover off, and cook for about 10 more minutes, or until the cheese has browned up.
  10. Serve topped with fresh parsley and some cashew sour cream.
Recipe by Garden Fresh Foodie at