Looking for a quick and nutritious meal that’s bursting with flavor? These Veggie-Packed Black Bean Enchiladas are exactly what you need! The best part? The enchilada sauce is homemade, easy to make in just 5 minutes, and the whole dish comes together in less than 45 minutes (including cooking time!). Whether you’re prepping for a busy weeknight or exploring new recipes over the weekend, these enchiladas are guaranteed to be a hit.
Packed with veggies like broccoli, spinach, and peppers, plus hearty black beans and the warm, comforting flavors of homemade enchilada sauce, this recipe is both satisfying and healthy. If you haven’t tried it yet, you’re missing out — these enchiladas are mind-blowing!
Heat olive oil in a pan over medium heat. Once sizzling, add oat flour and whisk for about 1 minute to cook the flour.
Stir in tomato paste and cook for a few more minutes on medium flame.
Gradually add the dissolved veggie stock and top up with water, whisking continuously to avoid lumps
Let the mixture thicken for a few minutes.
Add the spices: chili powder, garlic powder, oregano, ground cumin & coriander, cinnamon, and salt. and whisk everything together.
Turn off the heat and stir in apple cider vinegar. Taste and adjust the seasoning if necessary.
Mix the broccoli, spinach, black beans, courgette, mushrooms, peppers, red onion, and garlic in a bowl.
Season with salt, cumin, black pepper, and Mexican seasoning powder. Mix everything well.
Take your wraps and fill them with the veggie and black bean mixture. Top with a generous amount of the homemade enchilada sauce.
Roll up each wrap tightly and place in a baking dish.
Bake in the preheated oven - 200°C (390°F) for 15 minutes, until the enchiladas are heated through and slightly golden on top.
These veggie-packed enchiladas are ready to serve! Enjoy them on their own or pair them with a fresh salad or some guacamole.
