Imagine biting into a warm, flavourful enchilada filled with hearty black beans, zesty green chilies, and smothered in a creamy, spicy jalapeño sauce that’s completely vegan. Sounds irresistible, right?

These Black Bean Green Chili Enchiladas with Vegan Jalapeño Cream Sauce Recipe is the ultimate comfort food that’s not only delicious but also packed with plant-based goodness. Whether you’re a long-time vegan or just looking to add more meatless meals to your repertoire, this dish is sure to become a favourite. Perfect for weeknight dinners or impressing guests, this recipe is easy to make and bursting with bold, satisfying flavours. Let’s dive in and create a meal that’s as nourishing as it is indulgent!

Table of Contents

Ingredients

Lets find the brief ingredients used to prepare the recipe:

For the Enchiladas:

1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 can (15 oz) black beans, rinsed and drained
1 can (4 oz) diced green chilies
1 cup frozen corn (optional)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper, to taste
8 small or medium-sized corn or flour tortillas
1 ½ cups enchilada sauce (store-bought or homemade)
Fresh cilantro, chopped (for garnish)

For the Vegan Jalapeño Cream Sauce:

1 cup raw cashews (soaked in hot water for 15 minutes)
1 fresh jalapeño, chopped (deseeded for less spice, if desired)
1 clove garlic
½ cup unsweetened plant-based milk (e.g., almond, oat, or soy)
1 tablespoon lime juice
½ teaspoon onion powder
½ teaspoon salt
1-2 tablespoons water (to adjust consistency)

Instructions

1. Prepare the Filling:

Heat olive oil in a skillet over medium heat. Add onions and sauté until soft, about 3-4 minutes.
Add minced garlic and cook for 1 minute.
Stir in black beans, green chilies, corn (if using), cumin, chili powder, salt, and pepper. Cook for 3-4 minutes. Set aside.

2. Make the Vegan Jalapeño Cream Sauce:

Drain the soaked cashews and add them to a blender.
Add jalapeño, garlic, plant-based milk, lime juice, onion powder, and salt.
Blend until smooth. Add water, 1 tablespoon at a time, to reach a creamy consistency. Adjust seasoning to taste.

3. Assemble the Enchiladas:

Preheat oven to 375°F (190°C).
Spread a thin layer of enchilada sauce at the bottom of a greased baking dish.
Fill each tortilla with a scoop of the black bean mixture. Roll it up tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the enchiladas.
Drizzle the vegan jalapeño cream sauce on top.

4. Bake:

Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the enchiladas are bubbling.

5. Serve:

Garnish with fresh cilantro and extra jalapeño slices if desired. Serve warm with your favorite toppings like avocado, salsa, or a side of rice.

Let me know how it turns out! 😊

Frequently Asked Questions

Can I use corn or flour tortillas?

Either works. Use 8 small or medium tortillas, fill them with the black bean mixture, roll them up and place them seam-side down in the dish.

How do I make the jalapeño cream sauce milder?

Deseed the jalapeño before blending it with the soaked cashews. You can also add water a tablespoon at a time to loosen the sauce.

How long do the enchiladas bake?

Bake them covered with foil at 375°F (190°C) for 20 minutes, then uncover and bake for 10 more minutes, until bubbling.

Black Bean & Green Chili Enchiladas with Vegan Jalapeño Cream Sauce Recipe: