Spicy Black Bean Enchiladas

Have you ever had enchiladas? They are soooo good! It is just a tortilla stuffed with whatever kind of filling you like, covered in sauce and baked. They are really just delicious. These enchiladas are so easy to make and are ready in about 30 minutes with the help of Right Foods Black Bean and Lime Soup!

If you guys are on my blog a lot it should be no shock to you that I am really big fan of Right Foods. I am lucky enough to collaborate with them and bring you great recipes like this one. This black bean soup has 21g of pure plant protein, very few ingredients and comes in environmentally friendly packaging. I think that is a win win for everyone.

I use flour tortillas for this recipe but you can use corn tortillas to make it gluten free. I also added a bit of vegan cheese on there but that is totally optional. If you don’t like things spicy feel free to leave out the  and cayenne or just use less. Always start with less and add more in.



2 units Right Foods Black Bean and Lime Soup
1 can of black beans (15 oz)
2 1/4 cup water
1/8 tsp cayenne (optional if you want it spicier)
1/3 lime for juice

Red Sauce
1 can fire roasted tomatoes or regular tomatoes (16 oz)
1 can tomato sauce (8 oz)
1/4 tsp salt, pepper, garlic powder, cumin
1/2 tsp chili powder
1/2 tsp sugar

7 medium size tortillas flour or corn
1 jalapeño, chopped
3-5 sprigs of cilantro
1 lime
1/4 cup vegan cheese shreds (optional)


  1. Preheat oven to 400F.
  2. Drain and rinse black beans.
  3. In a pot add the black beans, 2 black bean soups, water, cayenne pepper and lime juice. Cook on a medium low heat for 7-8 minutes. The beans should be soft and it will be the consistency of a very thick soup.
  4. Prepare the red sauce by adding the ingredients into a blender and blend until smooth.
  5. In a big pan add a few tablespoons of the red sauce to the bottom, so the enchiladas don’t stick.
  6. Assemble the enchiladas by adding 2-3 tablespoons of filling into the tortilla and roll them up. Place them seam side down into a pan.
  7. Repeat until the filling is all used.
  8. Pour more of the red sauce on top. They should be mostly covered. You will have leftover sauce, use that for eating after it is done baking.
  9. If you want sprinkle vegan cheese on top and bake for 20-22 minutes. The tortillas should be crispy on top and the sauce bubbling.
  10. Garnish with jalapeño, limes and cilantro.

Serves up to 3.


*this recipe was created in collaboration Right Foods.

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