Vegan Black Bean Enchilada

This Vegan Black Bean Enchilada Casserole with Avocado Crema is a hearty, plant-based masterpiece. Featuring layers of protein-packed black beans, colorful vegetables, and tender corn tortillas, this dish is smothered in a smoky enchilada sauce and finished with a luscious, creamy avocado topping. It is an easy-to-make, Mexican-inspired meal that satisfies the whole family.

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The beauty of this casserole lies in its simple assembly. By layering the ingredients, you create a dish that is rich in texture and flavor. The zucchini and corn provide a subtle sweetness that balances the earthy cumin and smoked paprika, making every bite a delight.

Ingredients

• For the Casserole
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 2 (15-oz) cans black beans, drained and rinsed
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 2 cups enchilada sauce (store-bought or homemade, vegan)
• 12 small corn tortillas
• For the Avocado Crema
• 2 ripe avocados
• 1/4 cup fresh cilantro leaves
• 2 tablespoons lime juice
• 1/4 cup unsweetened non-dairy yogurt (e.g., coconut or soy)
• 1/2 teaspoon salt
• 2–3 tablespoons water
• Optional Toppings
• Fresh cilantro, chopped
• Sliced jalapeños
• Diced tomatoes
• Lime wedges

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Instructions

Step 1: Prep

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.

Step 2: Sauté Aromatics

In a large skillet, heat olive oil over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic, bell pepper, and zucchini; cook 5 minutes until vegetables are tender.

Step 3: Season Filling

Add corn, black beans, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir well and cook for 2–3 minutes. Remove from heat.

Step 4: Start Layering

Pour ½ cup enchilada sauce in the bottom of the prepared baking dish. Layer 4 tortillas over the sauce, overlapping as needed.

Step 5: First Filling Layer

Spread half of the black bean mixture over the tortillas. Drizzle with ½ cup enchilada sauce.

Step 6: Second Filling Layer

Add another layer of 4 tortillas, then the remaining black bean mixture, and another ½ cup enchilada sauce.

Step 7: Final Layer

Top with remaining 4 tortillas and pour the rest of the enchilada sauce evenly over the top.

Step 8: Bake

Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for another 10 minutes until heated through and bubbling.

Step 9: Prepare Crema

While casserole bakes, combine avocados, cilantro, lime juice, non-dairy yogurt, salt, and water in a blender or food processor. Blend until smooth and creamy, adding more water to reach desired consistency.

Step 10: Serve

Let the casserole cool for 5 minutes before slicing. Serve topped with avocado crema and desired garnishes.

Zusatztipps für die Zubereitung

Ensure you lightly grease the baking dish to prevent the bottom tortillas from sticking. Covering the dish with foil for the first 25 minutes of baking is essential to lock in moisture, while the final uncovered stage allows the sauce to bubble and thicken perfectly.

Varianten und Anpassungen

You can easily customize the vegetable filling; try swapping zucchini for mushrooms or fresh spinach for a different nutritional profile. If you prefer a spicier kick, add finely chopped chipotle peppers in adobo to the black bean mixture during the sautéing stage.

Serviervorschläge

Top each slice with plenty of the fresh avocado crema and garnish with sliced jalapeños and diced tomatoes for extra texture. This hearty dish pairs wonderfully with a crisp Mexican lager or a bright glass of Sauvignon Blanc.

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This Vegan Black Bean Enchilada Casserole is a nutritious and satisfying dish that brings the bold flavors of Mexican-inspired cooking to your plant-based kitchen. Enjoy the perfect balance of smoky spices and creamy avocado in every bite.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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Recipe FAQs

→ How do I make the avocado crema smooth?

Blend ripe avocados with lime juice, fresh cilantro, unsweetened non-dairy yogurt, salt, and a bit of water until creamy. Adjust water to reach desired consistency.

→ Can I substitute the corn tortillas?

Yes, gluten-free certified corn tortillas work well to keep the dish gluten-free. You may also try soft flour tortillas if preferred.

→ What spices enhance the flavor of the black bean mixture?

Ground cumin, smoked paprika, chili powder, and dried oregano provide a smoky, earthy, and slightly spicy depth to the beans.

→ How long should I bake the casserole?

Bake covered at 375°F for 25 minutes, then uncovered for another 10 minutes until bubbly and heated through.

→ Can I add heat to the dish?

For extra spice, add chipotle peppers in adobo to the black bean mixture or top with sliced jalapeños before serving.

→ Is this dish suitable for meal prep?

Absolutely. Prepare ahead and bake when ready, or reheat leftovers gently to maintain texture and flavor.