These enchiladas are corn tortillas filled with spiced black beans, diced zucchini, and fire-roasted corn, rolled up in red enchilada sauce and baked until the edges crisp. A quick cashew cream stands in for the usual crema. The honest reason to make them: the filling comes together from pantry staples, the whole tray bakes hands-off, and it feeds a crowd without much fuss.
Why this recipe works
Two things carry this dish. First, toasting the corn tortillas briefly in a dry skillet before rolling them out adds a faint nuttiness and, more practically, stops them from splitting when you bend them around the filling — skipping this step is the main reason enchiladas fall apart in the pan. Second, baking covered first and then uncovered gives you two textures at once: the sauce soaks into the tortillas while the foil is on, then the edges tighten and brown once it comes off. Neither step requires special equipment or extra ingredients, but both make a real difference in the finished tray.
If something goes sideways
- Filling is watery and the tortillas go soggy: Zucchini releases moisture as it cooks. If your filling looks wet before rolling, let it sit in the pan off the heat for a few minutes, or blot it with a paper towel. Excess liquid in the filling pools under the tortillas and makes the bottoms mushy.
- Cashew cream turns out grainy: The cashews probably didn’t soak long enough, or your blender isn’t high-powered. Soak for a full 4 hours minimum, or cover with boiling water and soak 30 minutes if you’re short on time. Blend for at least 90 seconds and scrape down the sides once.
- No cashews on hand: Silken tofu blended with lime juice and a pinch of salt works as a straight swap — same drizzleable consistency, slightly less rich. Sunflower seeds soaked the same way also work if nut allergies are a concern.
- Enchilada sauce is too thin and slides off: Simmer it in the pan for 3–4 minutes before using to reduce it slightly. A thicker sauce clings to the tortillas and doesn’t pool at the bottom of the baking dish.
- Out of chipotle chili powder: Use smoked paprika plus a small pinch of cayenne — you lose a little depth but keep the smoke and heat. Skip the garnish of extra cilantro on the baking tray before it goes in the oven; it just burns and isn’t worth the extra dish.
Leftovers and meal prep
Baked enchiladas keep well in the fridge for up to 4 days in an airtight container. Reheat individual portions in a 350°F oven for about 12 minutes, or microwave covered on medium power so the tortillas don’t dry out. The cashew cream stores separately in a jar for up to 5 days — give it a stir before using since it thickens as it sits. For meal prep, make the black bean filling up to 3 days ahead and refrigerate it; assemble and bake the day you want to eat. The filling also freezes well for up to 2 months, which makes it easy to pull together a fast weeknight tray with almost no active prep time.
Vegan Enchiladas with Chipotle Black Beans & Cashew Cream
Equipment
- Large skillet
- Blender or food processor
- 13x9-inch baking dish
- Foil
Ingredients
For the Enchilada Filling:
- 1 tablespoon avocado oil or any neutral oil
- 1 medium red onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chipotle chili powder
- 1 cup zucchini diced into 1/2-inch pieces
- 1 cup fire-roasted corn kernels fresh or frozen
- 1 can black beans 15-ounce can, rinsed and drained
- ¼ cup fresh cilantro roughly chopped
- 1 tablespoon lime juice freshly squeezed
For the Cashew Cream:
- 1 cup raw cashews soaked for at least 4 hours or in boiling water for 15 minutes
- ½ cup water plus more for consistency if needed
- 2 tablespoons lime juice freshly squeezed
- ½ teaspoon sea salt
For Assembling the Enchiladas:
- 8 pieces corn tortillas warm them to prevent cracking
- 1 ½ cups red enchilada sauce homemade or high-quality store-bought
- ¼ cup green onions sliced, for garnish
- ¼ cup fresh cilantro chopped, for garnish
Instructions
- Prepare the Filling: Heat 1 tablespoon avocado oil over medium heat in a large skillet. Add chopped red onion and sauté for 4–5 minutes until translucent. Add garlic and cook another 1 minute until fragrant.
- Add Spices and Vegetables: Stir in cumin, smoked paprika, and chipotle powder. Cook for 30 seconds to toast the spices. Add zucchini and corn, sauté for 5–7 minutes, or until vegetables are soft and slightly browned.
- Add Beans and Herbs: Stir in black beans, lime juice, and chopped cilantro. Cook for another 2 minutes. Taste and adjust salt. Set aside.
- Prepare the Cashew Cream: Blend soaked cashews, water, lime juice, and salt in a high-speed blender until smooth and creamy (about 1–2 minutes). Add water to thin as needed.
- Assemble the Enchiladas: Preheat oven to 375°F (190°C). Pour 1/2 cup enchilada sauce into the base of a 13x9-inch baking dish. Fill each tortilla with 2–3 tablespoons of filling, roll tightly, and place seam-side down in the dish.
- Top and Bake: Pour remaining 1 cup enchilada sauce over the rolled tortillas. Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes to slightly crisp the tops.
- Garnish and Serve: Drizzle with cashew cream and top with green onions and fresh cilantro. Serve warm.
Notes
- To enhance flavor, toast the tortillas briefly in a pan before stuffing to develop deeper, earthy tones.
- You can substitute chipotle powder with 1 finely chopped canned chipotle pepper in adobo for a spicier, smokier effect.
- Make the cashew cream up to 3 days in advance and store in an airtight jar in the refrigerator.
Nutrition
Frequently asked questions
Can I use flour tortillas instead of corn?
Yes, flour tortillas work here and won’t crack at all. They do absorb more sauce and go softer in the oven, so the texture is less distinct — corn tortillas hold their shape better and give a slightly firmer bite.
Can I use canned chipotle peppers in adobo instead of chipotle chili powder?
Yes — mince one chipotle pepper from the can and stir it into the filling with the other spices. Start with one and taste before adding more; canned chipotles are noticeably hotter and smokier than the dried powder.
What can I use instead of fire-roasted corn?
Regular canned or frozen corn is a fine substitute. To get some of that char, spread the drained corn in a dry skillet over high heat for 3–4 minutes without stirring until dark spots appear, then add it to the filling.
Can I assemble these ahead and bake them later?
Yes, you can assemble the full tray, cover it tightly, and refrigerate for up to 24 hours before baking. Add 5–8 minutes to the covered baking time since the dish will be cold going into the oven.
Is this recipe gluten-free?
It is gluten-free as long as you use certified gluten-free corn tortillas and check the label on your enchilada sauce, since some store-bought sauces contain wheat as a thickener. Everything else in the recipe is naturally gluten-free.
What to cook next
- Crispy Bean Corn Tostadas
- Smoky BBQ Jackfruit Tacos
- Southwestern Quinoa Salad
- Zesty Cilantro Lime Chickpeas