Everyone agrees these mega flavorful Vegan Enchiladas with creamy black bean and cashew filling are the best ever! Readers rave that even their non-vegan friends love them. They’re easy to customize with what you have on hand and ready in 40 minutes. My meat and potato lovin’ husband ADORES them!
When I make enchiladas, I always get a little celebratory — soaking the cashews and blending the black bean filling feels like a mini kitchen party. These enchiladas are unexpectedly rich and creamy without any dairy thanks to soaked cashews, and they’re deeply satisfying. Even without cheese, the texture is lush and comforting.
I often add a dollop of cashew sour cream for an extra layer of creaminess and a bit of tang. Enchilada night is one of our favorite dinners — even my husband who usually prefers meat looks forward to these.
“We accidentally ate the entire pan in one sitting !! These delicious enchiladas even hit the spot for my husband who isn’t really an enchilada eater! ★★★★★” –Rachel
“This recipe is so delicious, packed with flavor and easy to modify with what you have on hand!! I have mixed results with plant based dishes, but this was a definite hit. I wanted to eat the entire pan for dinner! ★★★★★” –Cara
More on star ingredients
- Cashews: My secret to creamy enchiladas. Raw cashews are ideal after soaking, but roasted work in a pinch and are convenient for many readers.
- Salsa: Salsa brings bright, layered flavor to the filling and helps create a cohesive, tasty result.
- Bell pepper: I include bell pepper for both flavor and moisture — it helps the filling come together smoothly.
- Black beans: Beans add texture and plant-based protein so the meal feels substantial and satisfying.
Tested and tested again — these tips matter
- Taste your enchilada sauce before using it. Some store-bought sauces are much spicier or saltier than others; tasting first helps you balance the final dish.
- If you can’t use nuts, readers successfully substitute silken tofu for the cashews to achieve a creamy filling.
- You can use a blender instead of a food processor. A blender will make a smoother filling; pulse carefully if you prefer some texture.
If you make this vegan enchilada recipe and you love it, please leave a rating or comment — I hope it becomes a weeknight favorite.
Fiesta time! Bring on the avocado and cilantro.
Foolproof Vegan Enchiladas with Black Beans and Kale
5 from 22 reviews
- Author: Alexis Joseph
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Meals
- Method: Oven
- Cuisine: Mexican
- Diet: Vegan
Description
These filling and flavorful Vegan Enchiladas feature a creamy black bean and cashew filling that readers consistently love. They’re easy to adapt, come together in about 40 minutes, and turn into a satisfying weeknight meal that appeals to vegans and non-vegans alike.
Ingredients
- ½ cup cashews (preferably raw), soaked
- Heaping ½ cup salsa (plus more for serving)
- 1 red bell pepper, roughly chopped
- 1 15 oz can black beans, drained and rinsed
- 1 tsp fine sea salt
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne
- 1 cup kale or spinach (optional)
- 12 corn tortillas
- 8 oz enchilada sauce
- Avocado and cilantro to garnish, if desired
Instructions
- Place cashews in a medium bowl and cover with hot water. Let soak for 10 minutes.
- Preheat the oven to 350°F (175°C). Drain and rinse the cashews, then add them to a food processor with the salsa and chopped bell pepper. Blend about a minute, until mostly smooth. Add the black beans, salt, garlic powder, cumin, smoked paprika, and cayenne. Pulse until combined but still slightly textured. Stir or pulse in the kale or spinach just until it’s broken down.
- Spread enough enchilada sauce to cover the bottom of a 13×9-inch baking dish. Spoon the filling into tortillas, roll them up, and place seam-side down in the dish. Don’t worry if a tortilla breaks. Once all are arranged, pour the remaining enchilada sauce over the top.
- Bake for 30 minutes. Garnish with avocado and cilantro, serve with extra salsa, and enjoy.
Notes
Cashew sour cream: Blend ¾ cup soaked raw cashews, ⅓ cup water, 1½ tablespoons lemon juice, and ¼ tsp fine sea salt until smooth, adding a splash more water if needed.
Storage: Keep leftovers refrigerated for up to 5 days. A squeeze of lime brightens reheated portions.
Freezing: Cover tightly with plastic wrap and foil (or use a disposable pan) and freeze up to 3 months. Thaw overnight in the refrigerator, bring to room temperature for about 30 minutes, then bake as directed.
Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats. Recipes and images are copyright of hummusapien.com.