Black Bean, Potato and Corn Enchiladas


Enchiladas are one of my favorite things to make. They are easy, delicious and when you make them at home they are actually pretty healthy! My favorite part is that they are great to have as leftovers or meal prep since the flavors just intensify more. These will be ready in about 45 minutes and will have your tastebuds doing backflips!



The best part about these enchiladas are how allergy friendly they are. No nuts, no soy, no gluten (as long as you use a corn tortilla) and no oil (just leave out the vegan cheese)! So it is pretty much perfect for anyone to eat and make. It is also pretty perfect for any meal. I had these for dinner and breakfast and I was happy as could be.




2 cups of potatoes, cubed (this was about 3 small potatoes)
1/2 cup frozen corn
1 can black beans, drained and rinsed (15.5oz)
1 tsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp chili powder
1/2 cup water

Red Enchilada Sauce
1 6 oz can tomato paste
2 cups water
1 tsp chili powder
1/8 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sugar
1/2 tsp salt (or to taste)
1/8 tsp cayenne pepper (or to taste)

8 tortillas
3/4 cup vegan cheddar shreds
*if you want to do vegan cheese melting hack 1/4 cup plant milk
Cilantro, lime, green onion, avocado for garnish


  1. Preheat oven to 375F (190C).
  2. In a big pan add 1/4 cup of water and the cubed potatoes. Cook on a medium low heat and toss around. Cover with a lid. Cook for 10-15 minutes. Checking on it every few minutes, stirring and if it needs a little more water add it in there.
  3. Once the potatoes are fork tender add in the black beans, corn and filling seasonings. If the pan is looking dry feel free to add in little bits of water just to make sure nothing sticks. Cover with the lid and cook for another 3-4 minutes. Black beans should be soft, potatoes should be cooked 90% of the way and corn warm.
  4. Make the red sauce by adding all the ingredients into a pot. Bring to a boil for 5-7 minute and then remove from the heat. Taste it and adjust any seasonings. If it is too bitter and tart add in a little more sugar. Sauce should be slightly thickened and bright red in color.
  5. In a big baking dish either 9 x 11 or 9 x 13 add about 1/3 cup of the enchilada sauce to the bottom. Use a spatula to spread it around. Bottom should be coated nicely so the tortillas do not stick while baking.
  6. Take a tortilla and spoon in 2-3 big spoonfuls of filling. Keep it in a log shape, close to one side of the tortilla then begin to roll. Place the rolled tortilla seam side down into the pan. Repeat with all the tortillas. You should be able to get 8 enchiladas from this.
  7. Take 1/2 cup of the enchilada sauce for later and pour the remaining sauce on top of the enchiladas.
  8. Then top with vegan cheddar cheese if you like. If you want to do the vegan cheese hack add the cheddar cheese and almond milk into a pot. Mix together until a sauce has formed and pour that on top of the enchiladas. This helps the cheese to melt, be gooier and act more like regular cheese.
  9. Bake in the oven for 23-25 minutes. The tortillas will become a little golden, sauce will be thick and baked on and the cheese will be melted down.
  10. Top with cilantro, lime, avocado, green onion or anything you like.

Makes 8 enchiladas (4 servings)

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7 thoughts on “Black Bean, Potato and Corn Enchiladas

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