These clean eating black bean enchiladas are dairy free and totally, deliciously filling.
I know many of you are dairy free. I’m vegan myself, so you won’t find the use of milk on my site these days. Plant-based milk… yes. Dairy milk… no. There’s just so much information out there these days that shows it was never meant for human consumption anyway. So it’s super easy for me to avoid despite having loved it my entire life. Especially cheese!
A lot of Mexican-style food has cheese in it, and while I have used plant-based cheeses in the past, it’s not something I eat a lot of these days either. So these enchiladas are made with not cheese at all.
Now if you prefer cheese, you can definitely feel free to add it wherever you’d like. Mix some in with the filling and then sprinkle it over the top just prior to baking. Some cheddar cheese would go super well with this! But it’s not necessary. These were delicious enchiladas without it!
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YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING BLACK BEAN ENCHILADAS RECIPE:
A deliciously dairy-free and plant-based option for your next Mexican food craving!
- 12 standard corn tortillas (read ingredients!)
- 4 cups cooked black beans (canned is fine)
- 1 cup chopped red onions
- 2 tbsp. oil
- 1/2 cup vegetable broth (plus more if needed)
- 1 tsp. salt (if using home cooked beans. Otherwise, omit)
- 3 cups enchilada sauce (see link above)
In a large skillet, saute the onions in the oil until translucent.
Add in black beans and salt (if using) and warm everything through.
Using a potato masher, start mashing the beans as they cook.
When the pan dries out a bit from the oil, add in the veggie broth and continue mashing.
You want a mashed bean filling that still has a few whole beans or larger bean chunks. This mixture should NOT be completely smooth.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.