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The easiest vegan black bean enchiladas! Filled with roasted vegetables, black beans, enchilada sauce and vegan cheese, a hearty meal prep everyone will love.
Did you know that enchiladas can be the perfect meal prep?
I love to assemble them during the weekend and bake them in the oven, when I’m ready to eat them, for a delicious lazy dinner! Before serving, top them with some fresh avocado and coriander, for the perfect touch of freshness.
Let’s meal prep the Easiest Vegan Black Bean Enchiladas!
Easiest Vegan Black Bean Enchiladas:
Enchiladas have become one of Mexico’s most popular dishes and a staple in households around the globe! Their origins go back a very long time – to Aztec times. Later, the first-ever Mexican cookbook published in 1831, mentioned enchiladas. Initially, enchiladas were corn tortillas folded or rolled around small fish but evolved to be flour or corn tortilla rolled around a filling and covered with sauce (enchilada).
In this post, I share my vegan meal prep take on enchiladas. Meaning, they are nutritious and well-balanced, filled with:
- black beans
- vegan cheese
- enchilada sauce
- lots of veggies, such a starchy sweet potato as well as some non-starchy ones
How To Make The Easiest Vegan Black Bean Enchiladas
This meal prep starts with roasting the veggies which will later form part of the enchilada filling! Easy!
While the veggie content is roasting, make your enchilada sauce, if you haven’t already. I like to batch cook enchilada sauce and freeze it in 1/2 or 1 cup portions, ready to use when I need it!
Once the veggies are done roasting, toss them with black beans, grated vegan cheese, and enchilada sauce for extra flavor! Your filling is now READY! So far, we agree that this is the easiest veggie-rich enchilada recipe you ever laid your eyes on, right?
In your oven-safe meal prep containers, pour some enchilada sauce. Just enough to cover the bottom! All that’s left is to fill, roll, and bake your enchiladas. Before baking them, cover them with as much or as little enchilada sauce and vegan cheese as you wish. Just make sure to cover every bit of the tortilla, so it doesn’t turn crispy nor burn.
What Are The Best Oven-Safe Containers For Meal Prep?
For meals that need to be baked in the oven, like these Vegan Black Bean Enchiladas, I swear by the LOCK & LOCK Purely Better Glass Food Storage Container with Lid. This borosilicate glass container is both microwave and oven-safe, as well as dishwasher and freezer-friendly. It doesn’t stain and has a luxurious feel to it, making it very enjoyable to eat from. It is so versatile that you can bake your meal, freeze your meal and eat your meal, all from the same bowl!
Vegan Black Bean Enchiladas: FAQs
Corn tortillas are traditionally used for enchiladas, but flour tortillas totally work too. I usually use flour tortillas myself, because corn tortillas are hard to find in my neighborhood.
You can either use store-bought enchilada sauce or you can make your own. I love batch cooking this Easy 10-Minute Enchilada Sauce and freezing it in freezer pods, to always have on hand when I need it.
I swear by the Violife mozzarella-style shreds for vegan enchiladas.
The Easiest Vegan Black Bean Enchiladas
- 2 x sheet pan
- large mixing bowl
- 1 red bell pepper sliced
- 1 red onion sliced
- 1 head of broccoli cut into florets
- 1 sweet potato peeled and diced
- 1-2 tablespoons olive oil
- pinch of salt
- 2 cups vegan cheese shredded, I used Violife mozzarella-style cheese
- 2-3 cups enchilada sauce
- 1.5 cups black beans (equals 1 can of black beans) drained and rinsed
- 10 corn or flour tortillas
- Preheat oven to 210 degrees Celcius and line 2 baking sheets with baking paper. Arrange the vegetables on the baking sheets. Toss with olive oil and salt. Roast for 25-30 minutes.
- In a large bowl, combine the roasted veg, 1 cup of vegan cheese, 1.5 cup of enchilada sauce, and black beans. Give it a good stir!
- Add some enchilada sauce to each one of your meal prep containers, until the bottom is covered. Roll the filling into the enchiladas. To make them fit into the containers, you might need to roll them into "burritos". Place them into the meal prep containers with the seam down. Then, cover them with the remaining enchilada sauce and cheese.
- Bake for 15-20 minutes.
- Garnish with some fresh coriander, avocado, and lime juice.
- Store in the fridge for up to four days!
Did you meal prep this Vegan Black Bean Enchiladas Recipe? Don’t forget to let me know! Leave a comment, rate it, and don’t forget to tag @vegan_meal_prep_sunday on Instagram so I can see!
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