Chile – Black Bean Enchiladas

Chile – Black Bean Enchiladas

5 min read
Black Bean Enchiladas

This recipe is amazing for dinner parties!

When hosting; I think of dishes that will keep warm and plate beautifully. The rojo enchilada sauce has a deep flavor, given by the dried chiles. Cooking with dried chiles adds incredible layers to a dish since they house such fruity, earthy and smoky flavors.

The verde cream is made with a base of sunflower seeds, which are on the budget friendly side of seeds. The sauce is light, spicy and tart – with a touch of yogurt. Don’t forget the yogurt!

In this recipe, I utilized my homemade corn tortilla recipe. I’ve updated the recipe to reflect my most current method (i’ll be uploading that very soon).

Since this dish is cooked; it’s nice to add colorful raw elements to the top – to bring life to the plate.

Feel free to get creative with your toppings – adding fresh jalapeño, shredded purple cabbage, pickled carrots/cauliflower/jalapeño and homemade hot sauce.

I hope you enjoy these delicious enchiladas!

Chili Black Bean Enchiladas

Print Recipe
This recipe is amazing for dinner parties!
Course Main Course
Cuisine Mexican
Keyword Enchilada


Enchilada sauce

  • 2 ancho chile, dried
  • 2 guajillo chiles, dried
  • 1 -2 roma tomatoes
  • 1 tbsp tomato paste
  • 2 garlic cloves
  • ½ onion
  • 1 vegetable bouillon cube, or 1 tbsp vegetable bouillon
  • 1 tsp salt
  • ½ tsp cumin powder
  • ½ tsp cinnamon powder
  • 1 tsp apple cider vinegar
  • ½ lime, juiced
  • 1 tbsp olive oil

Enchilada cream

  • ½ cup sunflower seeds, raw and soaked overnight
  • ½ -¾ cups water (go lighter then add more if you want a thinner sauce, later)
  • 1 tsp salt
  • ½ lime juiced
  • About 3-4 sprigs of cilantro
  • ½ jalapeno
  • ¼ – ½ avocado
  • 1 heaping tbsp plant yogurt


  • 8-11 corn tortillas
  • 7 oz plant cheese, ideally mozzarella and cashew based
  • 2 cups black beans, cooked
  • 1 poblano pepper, chopped
  • 4 oz mushrooms, chopped
  • ½ tbsp olive oil
  • Splash of liquid aminos


  • Radish, sliced
  • Green cabbage, chopped
  • Cilantro, chopped
  • Avocado, sliced


Enchilada Sauce

  • Remove the seeds and stems from your dried chiles
  • On a skillet, dry toast the chiles on low-medium heat
  • Careful not to burn them – just about 45 seconds on each side
  • Add about 3 cups of water to a pot and heat to a simmer
  • When simmering, remove from heat and drop in those chiles
  • Allow them to sit submerged in water, with a lid on, for about 20 minutes – you’re hydrating the chiles and making chile water
  • Open flame roast roma tomatoes and onion, just a small char *
  • Into a blender add tomatoes, onion, hydrated chiles, tomato paste, garlic cloves, salt, cumin, cinnamon, apple cider vinegar, lime juice, vegetable bouillon and 2-3 cups of the chile water – depending on how thin you’d like it to be
  • Blend until creamy smooth
  • Into a skillet, add olive oil and heat on medium flame
  • Add enchilada sauce and stir vigorously to cook the sauce – about 2 minutes
  • Then lower heat to simmer and allow to cook for 10 minutes
  • Set aside until ready to use

Enchilada cream

  • Add all ingredients into a food processor and blend until creamy smooth, breaking down the sunflower seeds


  • Preheat oven to 380 degrees
  • In a skillet, heat olive oil
  • Add poblano peppers, mushrooms and liquid aminos – saute for 5-6 minutes, or until tender
  • Set aside, to fill the enchiladas
  • I made my corn tortillas from scratch, so they’re warm and malleable – if you’re using store bought you’ll need them to warm up a bit, so they can bend and roll *
  • Into a large baking dish, pour enough enchilada sauce to cover the bottom of the dish (about ½-¾ cups)
  • Spoon some enchilada sauce onto a plate and saturate the corn tortillas, one at a time
  • To one side of the tortilla – spoon in the pepper + mushroom filling and small sprinkle of cheese
  • Begin to roll the tortilla from one side to the next
  • Keeping the fold of the tortilla at the bottom, place it gently on top of the enchilada sauce, in the baking dish
  • Repeat for as many tortillas will fit into the baking dish, layering them side by side
  • For the last few enchiladas, i layer them in vertical
  • Cover the rolled enchiladas with remaining enchilada sauce
  • Sprinkle with remaining cheese
  • Bake in the oven covered for 20 minutes
  • Remove cover and bake for an additional 10 minutes, or until golden
  • Serve with enchilada cream on top or bottom of the plated enchilada
  • Garnish with radish, cabbage, cilantro and avocado


To soak your sunflower seeds:
Place seeds in a large bowl and add enough water to cover them by 1 inch
Let sit overnight
In the morning – drain and rinse them
They’re ready to use in your sunflower cream!
If you don’t know how to safely open flame roast your tomatoes and onions, you can add them into the blender raw – or broil them for a few minutes to achieve a small char
You can warm store bought tortillas on a skillet and them wrap them in a few cloths to steam – keeping them wrapped until ready to use them. They will be easier to manipulate when warmed right before use
A few plant cheese recommendations:

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