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vegan black bean enchiladas
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5 from 1 vote

The Easiest Vegan Black Bean Enchiladas

The easiest vegan black bean enchiladas! Filled with roasted vegetables, black beans, enchilada sauce, and vegan cheese, a hearty meal prep everyone will love.
Course Main Course
Cuisine Mexican-inspired
Keyword black bean enchiladas recipe, meal prep recipe, vegan black bean enchiladas, vegetarian black bean enchiladas
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 5 meals
Author Lien

Equipment

  • 2 x sheet pan
  • large mixing bowl

Ingredients

  • 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

Garnish

  • avocado
  • cilantro
  • lime

Instructions

  • 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!