This vegan black bean enchiladas recipe is one of my all-time favorite plant-based recipes. They’re hearty, packed with protein, and smothered in an ethereal Pipián Rojo sauce. I think you’re going to LOVE them!
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Post last updated on May 12, 2026.
The enchilada filling is dead simple. A can of black beans, some spices, and corn tortillas, that’s it. Which is good because the sauce is a teensy bit complicated.
Pipián is similar to a mole (and some people in fact consider it a type of mole sauce). But trust me, the effort you put in will be well rewarded on that first bite. There’s just something about the pumpkin seed-dried chile combination of this sauce that makes me want to spoon it over everything I eat. It is a teensy bit spicy, definitely not boring. It is earthy, tart, and faintly sweet.
Serve these enchiladas with some crunchy slaw and an ice cold margarita and enjoy!
Why You’ll Love This Vegan Enchiladas Recipe
- Cozy comfort food that still feels light and wholesome
- Flexible—keep it vegan or add a little cheese if you want. I recommend queso fresco or Oaxaca cheese if you want it melty. You could also use vegan cheese.
- A satisfying vegan meal that still feels special
- Homemade sauce can be made up to a week in advance
Ingredients You’ll Need
Find the full list of ingredients in the recipe card below.
- Jalapeño, Garlic & Onion – Charred to create the savory base of the sauce. Swap: Serrano or a pinch of chili powder for heat
- Tomatillos– Bring brightness and that signature tangy depth.
- Fresh Cilantro, Kosher Salt, – to flavor the Pipián. Swap: Oregano for cilantro if needed, its different flavor but oregano would also work well here
- Pumpkin Seeds, Peanuts & Sesame Seeds – Build the rich, nutty backbone of the sauce. Found in the baking aisle or bulk section. Swap: Almonds, cashews or sunflower seeds
- Black Beans – The star of the enchiladas. High in protein and fiber, making them super satisfying.
- Corn Tortillas – These hold up better under the sauce but if you’re family loves flour tortillas you can use those instead, they just may fall apart a little when you serve them.
- Cumin & Oregano– flavors the bean filling.
- Vegetable Oil – Used for lightly frying tortillas. Any neutral oil works, including a light olive oil.
- Vegetable Broth – Helps blend and loosen the sauce into something smooth, rich, and spoonable.
- Avocado, radish, serrano chiles – For garnish or your favorite toppings like vegan sour cream
How to Make Black Bean Enchiladas
1. Char the Vegetables. Heat a cast iron skillet over medium heat. Add jalapeño, garlic, and onion, charring for about 15 minutes until deeply browned (remove garlic early).
2. Cook the Tomatillos. Boil tomatillos in a saucepan until soft and dull green, about 5 minutes. Drain and transfer to a blender.
3. Blend the First Sauce. Add charred vegetables, cilantro, salt, and 1 cup vegetable broth to the blender. Blend until smooth and set aside.
4. Toast the Seeds & Nuts. In the same skillet, toast pumpkin seeds, peanuts, and sesame seeds until fragrant and lightly browned.
5. Blend the Second Sauce. Transfer toasted seeds to the blender with remaining broth and blend until smooth.
6. Cook the Sauce. Heat oil in a pan over medium heat. Add both blended mixtures and cook until thickened, about 10 minutes. Season to taste and keep warm.
7. Make the Filling. Mash black beans with cumin and oregano until combined but still slightly chunky.
8. Fry & Fill the Tortillas. Heat oil in a shallow pan. Fry corn tortillas briefly until soft and pliable, then dip in sauce. Fill with black bean filling, roll, and place seam-side down in a baking dish.
9. Broil & Serve. Spoon remaining sauce over the top. Place the casserole dish under the broiler and broil until lightly toasted and bubbling, about 2-3 minutes. Serve immediately.
Variations
This is one of the best vegan enchiladas recipes because you can tweak it a hundred different ways depending on what’s in your fridge or what you’re craving.
- Switch up the beans: Black beans are classic here, but pinto beans work just as well for a slightly creamier enchilada filling.
- Play with the veggie filling: Try steamed broccoli, cauliflower, corn, or even roasted sweet potatoes or butternut squash for extra flavor.
- Short on fresh aromatics? Skip the chopping and use garlic powder and onion powder instead—just stir a teaspoon or two into the black bean filling.
- Change the sauce: I love a good red enchilada sauce like this Chipotle Vegan Enchilada Sauce, but green enchilada sauce works too if you want something brighter and tangier. See my enchiladas verdes recipe for that one.
What to Do With Leftover Homemade Enchilada Sauce
If you’ve got leftover enchilada sauce you can freeze it in an airtight container for up to 6 months and use it later to make another batch of enchiladas, serve it with these vegan tamales , or drizzle it over burrito bowls, rice bowls, or honestly anything that needs a little extra saucy situation going on.
Serving Suggestions
These vegan black bean enchiladas are already a full, satisfying main—hearty black bean filling, saucy tortillas, and plenty of flavor—so you really don’t need much else.
If you’re having people over, I’d start with a round of Spanish Gin Tonics or set up a Sangria bar then serve the enchiladas with a crunchy slaw, cilantro lime rice and lots of fresh toppings. Finish with creamy, cool and refreshing coconut banana paletas.
Looking for another vegan enchilada recipe? Try my spicy vegan enchiladas stuffed with a spicy tofu crumble. They are a bit easier than these enchiladas and spicier too with a fiery red sauce.
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Black Bean Enchiladas in Pipián Rojo
This vegan black bean enchiladas recipe is one of my all-time favorite plant-based recipes. They’re hearty, packed with protein, and smothered in an ethereal Pipián Rojo sauce. I think you're going to LOVE them!
Ingredients
For the Sauce:
- 1 jalapeño, stem removed
- 2 garlic cloves, peeled
- 1 white onion, peeled and quartered
- 1/2 pound tomatillos, papery husks removed and rinsed
- 1/2 cup roughly chopped cilantro
- 1 teaspoon kosher salt
- 3 cups vegetable broth
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw peanuts
- 2 tablespoons sesame seeds
- 2 tablespoons sunflower oil (or other neutral oil)
For the Enchiladas:
- 1 (15-ounce) can black beans, drained
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano (preferably Mexican oregano)
- 1/2 cup sunflower oil, for frying
- 12 corn tortillas
For Garnish
- Ripe avocado, sliced radish, sliced serranos, minced cilantro, or your favorite toppings
Instructions
- To make the sauce, heat a cast iron skillet or comal over medium heat. Place the jalapeño, 2 cloves garlic, and quartered onion on the hot comal. Cook the vegetables, turning frequently, until they are nicely charred on all sides (the garlic will cook the fastest, so remove as soon as it is done and keep cooking the other vegetables), about 15 minutes.
- Meanwhile, cover the 1/2 pound tomatillos with water in a medium saucepan and bring to a boil. Lower heat to a simmer and cook until tomatillos are soft, but not falling apart, and have lost their bright, green color, about 5 minutes. Drain and place in a blender.
- Add the charred vegetables to the blender along with the 1/2 cup chopped cilantro, teaspoon salt, and 1 cup of the vegetable broth and purée until smooth. Transfer to a bowl and set aside.
- Wipe out the skillet or comal you used to char the vegetables and return to the heat. Add the 1/4 cup pumpkin seeds, 1/4 cup peanuts, and 2 tablespoons sesame seeds and toast, stirring occasionally until fragrant and browned.
- Transfer toasted nuts to the blender and add remaining 2 cups vegetable broth. Purée until smooth.
- In a deep frying pan heat the 2 tablespoons of oil over medium heat. Add the tomatillo mixture and the nut mixture (be careful it will spatter). Cook, stirring frequently until sauce is thickened, about 10 minutes. Taste and add more salt as needed. Remove from heat and cover until ready to use.
- To make the enchiladas, heat broiler to high. Combine 1 can drained black beans, 1/2 teaspoon cumin, and 1/4 teaspoon oregano in a bowl and mash together until combined, but not completely smooth.
- Pour 1/2 cup vegetable oil in a medium skillet and heat over medium heat.
- Once the oil is hot, place tortillas, one at a time, in the oil and fry on one side until the edges are crisp, but still pliable, about 30 seconds, flip and repeat on the other side. Remove from oil and dip each side in the Pipían sauce.
- Fill each tortilla with about 2 tablespoons of the black beans then roll up and place seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
- Ladle about 1/2 cup of sauce over the top of the tortillas and place under the broiler until toasted and brown, about 3-4 minutes. Remove and serve immediately with your favorite toppings.
Notes
- Watch the Seeds: When toasting the pumpkin, sesame, and peanuts, stay close to the stove! Sesame seeds, in particular, can go from golden to burnt in seconds. If they pop, they’re ready.
- Bean Texture: For a creamier filling, add a tablespoon of the Pipián sauce or a splash of lime juice directly into the mashed black beans.
- The Quick Dip: Don't soak the tortillas in the sauce for too long or they will become mushy. A quick "dip-and-flip" is all you need before rolling.
- The Oregano Factor: If you can find Mexican Oregano, use it! It has citrusy notes that pair much better with tomatillos than the minty flavor of Mediterranean oregano. Some grocery stores carry it or you can buy it online.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 525Total Fat: 26gSaturated Fat: 3gUnsaturated Fat: 22gSodium: 1118mgCarbohydrates: 63gFiber: 15gSugar: 4gProtein: 18g
I’m so sorry that you are all sick- but I have been craving enchiladas like no other so I am thrilled for this recipe!
Thank you Heather, we are on the mend!
I made this with Dona Maria Artesenal Mole Pipian & used canned black bleans. Enchiladas are time consuming so can’t imagine cooking everything from scratch. I topped with Panela cheese (I’m vegetarian/not vegan). Thanks for the recipe.