Vegan Black Bean and Potato Enchiladas

These enchiladas pack plenty of punch with classic Mexican flavours and a homemade red enchilada sauce. They make a great, crowd-pleasing mid-week meal and could be a good alternative for those currently doing Veganuary. For some added flavour, try topping with vegan cheese before baking. If you’re pressed for time or just looking for a quick weeknight meal, feel free to use store-bought enchilada sauce.

Vegan Black Bean and Potato Enchiladas

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: black bean, enchiladas, potato, vegan
Servings: 4


  • 10 small flour tortillas
  • 500 g potatoes diced
  • 1 ½ tablespoons olive oil
  • 400 g can black beans drained
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground chipotle
  • 1 teaspoon coriander
  • ¼ cup water
  • salt and pepper to taste
  • guacamole to serve
  • jalapenos to serve
  • fresh coriander to serve

Red enchilada sauce

  • 1 tablespoon olive oil
  • 1 large brown onion diced
  • 4 cloves garlic crushed
  • 6 dried ancho chillies
  • 750 mL vegetable stock
  • ½ teaspoon cayenne pepper
  • ¼ cup tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Mexican oregano


  • To make enchilada sauce, heat the oil on medium in a large skillet then add onion and sauté for 10 minutes or until browned and softened. Then add garlic, tomato paste, dried chillies and spices then sauté a further two minutes or until fragrant.
  • Pour in the stock then bring to a boil, cover and simmer for 10 minutes stirring occasionally.
  • Transfer to a blender or food processor and blitz until smooth. Season with salt and pepper to taste.
  • To make enchiladas, preheat oven to 190°C. heat oil in a skillet on medium-high heat. Add the potatoes and sauté for 5 minutes or until crisp and browned on all sides. Add spices and sauté a further minute or until fragrant.
  • Stir in the black beans and water, taking care to deglaze the pan. Cover and simmer for 5 minutes or until reduced to a thick sauce. Season to taste.
  • To construct, pour a little sauce into the bottom of a large roasting tray. Fill each tortilla with 1-2 tablespoons of the black bean mixture the roll and arrange alongside each other in the pan. Cover generously with remaining sauce. Transfer to the oven and bake for 25 minutes. Serve topped with guacamole, sliced jalapenos and fresh coriander.

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