Vegan Black Bean Enchiladas made with Mission® Gluten Free Soft Taco Tortillas for a quick and satisfying weeknight meal; perfect for a family with dietary restrictions that doesn’t want to compromise on taste.
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Over the past few years, I have been significantly reducing the amount of gluten I eat. When I first learned that gluten and my body were not friends, I was pretty devastated. I LOVE bread and all the wonderful other glutinous foods in the world.
How would I live my life without gluten?
And while I do still occasionally indulge, I have found that for the most part, eating gluten-free does not have to be difficult.
And, at the cost of being slightly more intentional with what I eat, I feel so much better! Because of the benefits I have discovered when eating gluten-free, I have worked hard to make My Darling Vegan a gluten-free resource for those of you in similar situations, creating mostly gluten-free recipes (or easily adaptable ones) and sharing the newest gluten-free trends on the market.
In that vein, today I’ve got something I think you’re going to love.
Vegan & gluten-free enchiladas!
Recommended Ingredients & Equipment
These vegan enchiladas are filled with fresh flavor while providing a satisfying vegan and gluten-free meal that DOES NOT compromise on taste. Pair it with some homemade guacamole and salsa for a delicious meal.
Ingredients & Substititions
- Mission Gluten-Free Tortillas – Any flour tortilla will do but if you’re wanting a gluten-free option, I highly recommend Mission Gluten Free Soft Taco Tortillas. Read more about it below.
- Oil – I recommend coconut or avocado oil for this recipe
- Red Onion
- Red Bell Pepper
- Spices – Chili powder, cumin, salt
- Black Beans – 1 (14) oz can or about ¾ cup dried black beans
- Corn - Frozen or canned.
- Kale - Spinach will work as well.
- Enchilada Sauce - Homemade or store-bought.
- Toppings - Avocado, cilantro, and green onions.
Check out the full list of my recommended kitchen tools and gadgets.
Mission Gluten-Free Tortillas
Mission makes THE BEST gluten-free tortilla available!
Their gluten-free soft taco tortillas are so soft and full of flavor, you won’t believe they’re made without gluten. I’ve been using them almost exclusively since I first discovered these tortillas and the friends and family with whom I have shared meals never guessed they were eating anything other than a regular tortilla.
Among the things I love about Mission Gluten Free Soft Taco Tortillas, they are:
- easy to find – available nationwide at well-stocked grocery stores (look in the tortilla or gluten-free section)
- certified gluten-free
- non-trans-fat and zero cholesterol
- 5g dietary fiber per serving!
- incredibly full in flavor and wonderfully soft and pliable – just like a regular tortilla!
Check out their store locator to find where you can buy these gluten-free tortillas and look for more recipes.
How to Make Vegan Enchiladas
Step One: Make the Filling
Sauté the onions and peppers until they are fragrant and translucent. Add black beans, corn, and kale and simmer down for a couple of minutes until any liquid has dissolved and kale is slightly wilted.
Step two: Fill and Roll
Once your filling is made, dip your tortillas in enchilada sauce, fill them with some of that bean/kale mixture I love so much, then roll them up into your casserole dish.
To keep things simple – one of my constant goals in life and on My Darling Vegan – I used store-bought enchilada sauce. However, if you are so inclined, you can make your own.
Step Three - Bake and Serve
Bake the vegan enchiladas uncovered for about 30 minutes until the edges are bubbling up and the middle is cooked all the way through. Remove from oven, top with your favorite toppings, and serve!
Serving and Storing
Serving - Once the enchiladas are out of the oven, add avocado and cilantro. This gives the dish the perfect creamy fresh finish. You could also make Serrano Cashew Cream to drizzle over the enchiladas for extra creaminess.
Storing - Store leftovers in the refrigerator for up to 4 days. To reheat, gently heat in the oven or the microwave. You can also store the enchiladas in the freezer for up to 2 months. When ready to eat, remove from the freezer the night before to let thaw before reheating and serving.
More Mexican-Themed Recipes
- Vegan Fish Tacos
- Sheet Pan “Chicken” Fajitas
- Homemade Vegan Nachos
- Fully Loaded Quesadillas
- Mexican-Style Stuffed Bell Peppers
Black Bean and Kale Vegan Enchiladas
- 1 package Mission® Gluten Free Soft Taco Tortillas, 6 count
- 1 tablespoon cooking oil
- ½ small red onion, diced
- 3 cloves garlic, minced
- 1 small red pepper, diced
- 2 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 (14 oz.) can black beans, drained and rinsed
- 1 cup frozen corn
- 4 cups loosely packed kale, de-stemmed
- 1 (20 oz.) can enchilada sauce, divided
- 1 small avocado, cubed
- 3 green onions, diced
- a few springs of cilantro, minced
- Preheat the oven to 350 F. Lightly spray a 7x11 baking dish and set aside.
- In a large cast-iron skillet, heat oil over medium heat. Add onions and garlic and sauté for 5 minutes, stirring frequently. Once onions are translucent and fragrant, add bell peppers and sauté 5 more minutes until peppers are cooked all the way through.
- Stir in chili powder, cumin, and salt, coating the pepper/onion mixture completely.
- Add black beans, corn, and kale. Cook until any liquid is absorbed and the kale has begun to wilt slightly. Remove from heat and add ½ cup enchilada sauce, stirring to combine.
- Spread evenly another ½ cup of enchilada sauce on the bottom of the prepared 11x7 baking dish. Pour the remaining enchilada sauce into a shallow dish. Dip one tortilla into the enchilada sauce. Set the sauce-soaked tortilla on a plate. Add about ½ cup of filling inside the tortilla and roll up. Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas, fitting them snuggly next to each other until all 6 tortillas and the filling are used up. Pour the remaining enchilada sauce over the top.
- Bake, uncovered, for 30 minutes until sauce begins to boil at the edges.
- Remove from oven and let cool 15 minutes before topping with avocado, green onions, and cilantro. Serve immediately.