Black Bean and Rice Vegan Enchiladas

New improved recipe for my vegan enchiladas. Filled with soft brown rice, black beans and vegetables these enchiladas are a great weeknight dinner idea.


Prep Time: 35 mins
Cook Time: 15 mins
Makes : 8


  • For the Filling:
  • 1 cup cooked brown rice
  • 1 cup canned organic black beans
  • 1 red pepper, chopped
  • 1 green pepper chopped
  • 1 small white onion, fried
  • 1/2 cup dairy-free sour cream
  • 1/2 cup chopped chives
  • 1/2 teaspoon chili
  • 1 teaspoon cumin
  • 1 teaspoon taco seasonings
  • salt and pepper to taste
  • For the Enchiladas:
  • 8 corn or whole meal tortillas
  • 2 cups tomato sauce
  • 1/2 cup dairy-free mozzarella
  • fresh coriander, for serving
  • dairy-free sour cream for serving


  1. In a bowl combine all the filling ingredients together. Preheat oven to 180°C and spread about 1/2 cup of tomato sauce on the bottom of the baking dish. Follow the package instructions to soften the tortillas.
  2. Place about 2 tablespoons of the filling mixture into each tortilla, roll up tightly and place into the prepared baking dish seam-side down. Repeat with the remaining tortillas and the filling. Pour the remaining tomato sauce over the tortillas and sprinkle with cheese. Bake for 15 minutes or until golden brown and the cheese has melted.
  3. Serve warm garnished with fresh coriander and sour cream. Enjoy right away.

Nutrition Facts

Per serving: 289 KCALS | 4.1G FAT | 1G SAT FAT | 57.9G CARBS | 7.2G SUGAR | 7.4G FIBRE | 10G PROTEIN

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