Black Bean Enchiladas – Vegan and Gluten-Free

by Allergy Free Kitchens on September 19, 2013


The hubs and I are big Chipotle fans.  When it’s just us, it is tops on our quick bite list, but it isn’t a place for our little.  The risk of cross contamination is just too great.  What’s the next best thing?  Whippin’ up something similar at home.  And, by golly, we’ve landed on quite a tasty recipe for black bean enchiladas the whole family can enjoy.

You can make this dish at one time, or prepare it in advance, refrigerate, and simply cook it later.

Want to add shredded cooked chicken or beef? Go for it.  Add it when you add the salsa to the beans and corn.

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.


Black Bean Enchiladas Recipe – Vegan and Gluten-Free

2 tablespoons olive oil

1 cup long grain white rice

2 teaspoons of freshly minced cilantro

Juice of one lime

2 teaspoons honey

1/2 cup chopped fresh green onion

1 clove of garlic, minced

1 1/2 teaspoons of cumin

2 15 ounce cans of black beans, rinsed and drained

1 cup fresh sweet corn (if using frozen, thaw first)

2 16 ounce jars of your favorite roasted smoked chipotle salsa

1 package of your favorite 10″ gluten-free burrito sized tortillas or 2 packages of your favorite 6″ tortillas

4-6 Daiya Cheddar Cheese Slices

Prepare the cilantro lime rice.  Prepare the rice per the instructions on the bag, box, or according to your steamer’s instructions.  To a large bowl add 1 tablespoon of olive oil, 2 teaspoons of freshly minced cilantro, the juice of one lime, and 2 teaspoons of honey.  Whisk to combine.  Add the cooked rice and toss to coat.  Set aside.

Prepare the black bean filling.  Add 1 tablespoon of olive oil to a large skillet on medium high heat.  Add the onion, garlic, and cumin, and cook until the onion is tender.  Add in the corn and beans.  Stir to coat, then add one jar of salsa and stir until well combined.  Lower heat to a simmer and cook until much of the moisture has evaporated.  You want it slightly thick, not runny.  Set aside.

Preheat your oven to 350.

Lightly oil the sides of an 11X7 inch baking dish.  Ladle 1/2 cup of salsa onto the bottom of the baking dish and spread it so that the bottom of the dish is lightly covered.

Assemble the enchiladas.  Warm your tortillas according to package instructions to soften them.  Down the center of each tortilla spoon a layer of the cilantro lime rice and beside it a layer of the black bean and corn filling.  Roll the tortillas and place seam side down in the baking dish. Top with Dayia Cheddar Cheese Slices.  (They don’t need to overlap, they will melt nicely to cover the top).  Ladle the remaining salsa over the cheese and spread to coat.

Cover and bake at 350 for 30 minutes.  Carefully uncover the dish and allow it to cook another 15-20 minutes until the sauce is bubbly. Let it sit for ten minutes, garnish with 1-2 teaspoons of freshly minced cilantro and finely chopped green onions (if desired) and serve.

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