This Summer Vegetable & Black Bean Green Enchilada Bake is the perfect vegan recipe to use up the best seasonal produce. Hearty black beans & roasted summer veggies all get coated in green enchilada sauce, as well as homemade cashew queso. Garnish it with your go-to’s for a grain- & gluten-free enchilada that’s created with healthy ingredients from top to bottom!
Summer is here & it’s time to put the seasonal produce to good use with this Tex-Mex creation.
This enchilada bake is the perfect recipe to whip up when you’re craving a summer fiesta at home. It’s a grain- & gluten-free enchilada recipe that includes black beans, your favorite seasonal produce, green enchilada sauce, & homemade cashew queso.
The tortillas, dairy, or meat won’t be missed with this Summer Vegetable & Black Bean Green Enchilada Bake!
Why You’ll Love This Healthy Vegan Enchilada Bake Recipe
- Full of Flavor: Thanks to the protein-rich black beans, seasonal veggies, green enchilada sauce, cashew queso, & irresistible toppings, each bite is packed with Mexican flavor.
- Balanced Meal: From the inside out, this grain- & gluten-free enchilada recipe is loaded with healthy ingredients.
- A No-Fuss Recipe: Although this Summer Vegetable & Black Bean Green Enchilada Bake recipe tastes like it took hours to prepare, there’s no hassle required!
Ingredients
- Organic Black Beans: The beans are the staple for this Mexican bake & they’re full of healthy fats & plant-based protein.
- Organic Green Bell Pepper: If you’re feeling adventurous, swap with an organic poblano pepper.
- Organic Yellow Squash & Zucchini: Sliced up & roasted to add some summer vibes.
- Organic Yellow Onion: White will do if you don’t have yellow on hand.
- Organic Baby Spinach: Fresh is best.
- Organic Green Enchilada Sauce: Duh?! It wouldn’t be enchiladas without it. My current favorite brand is Siete Foods.
- Organic Cashew Queso: This homemade & vegan cashew queso is a must for this vegan enchilada recipe.
- Organic Toppings: Avocado, jalapeño slices, coconut yogurt sour cream, & fresh cilantro are my garnishes of choice, but feel free to top with your favorites.
How to Make
- Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet lined with parchment paper, toss the chopped vegetables with the avocado oil. Bake for 15–20 minutes, flipping halfway.
- Cashew Queso. While the veggies are roasting, prepare the queso. In a high-speed blender, add the cashew queso ingredients. Blend until smooth & creamy. If needed, add a couple of tablespoons of spring water to achieve the desired consistency.
- Layer. Once the vegetables are tender, it’s time to layer. In a casserole-safe dish, spread ½ of the enchilada sauce across the bottom. Next, top with ½ of the roasted vegetables, ½ of the baby spinach, ½ of the black beans, & ½ of the cashew queso. Repeat the layers again, beginning with the enchilada sauce, the remaining vegetables & beans, & finishing it off with the cashew queso. Transfer to the oven, uncovered, & bake for 10–15 minutes.
- Coconut Yogurt Sour Cream. In a bowl, combine all ingredients & stir until fully combined.
- Serve. Remove from the oven. Top with avocado, jalapeño slices, coconut yogurt sour cream, & fresh cilantro, if desired. Enjoy!
Tips for Making this Vegan Enchilada Bake Perfectly
- Organic Green Enchilada Sauce: My current favorite brand is Siete Foods.
- Organic Vegetables: Feel free to customize & use whatever you have on hand!
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the queso is creamy & smooth.
- Organic Coconut Yogurt: For the coconut yogurt sour cream, please use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
Storing & Reheating
This grain- & gluten-free enchilada recipe is perfect for leftovers & meal prep!
Storing. Transfer to an airtight glass container & refrigerate for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Serve with toppings of choice.
More Healthy Vegan Enchilada Recipes You’ll Love
- Black Bean & Sweet Potato Quinoa Enchilada Bake
- Sheet Pan Jackfruit Enchilada Fajita Bowl
- Black Bean Cauliflower Rice Enchilada Bowl with Roasted Sweet Potatoes & Cashew Queso
- Black Bean & Cauliflower Rice Enchilada Casserole with Sweet Potato Crust
Sharing Is Caring!
If you make this Summer Vegetable & Black Bean Green Enchilada Bake recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
Print
Summer Black Bean Green Enchilada Bake
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Vegan
Description
This Summer Vegetable & Black Bean Green Enchilada Bake is the perfect vegan recipe to use up the best seasonal produce. Hearty black beans & roasted summer veggies all get coated in green enchilada sauce, as well as homemade cashew queso. Garnish it with your go-to’s for a grain- & gluten-free enchilada that’s created with healthy ingredients from top to bottom!
Ingredients
Always opt for organic ingredients.
VEGETABLES
- 1 green bell pepper, thinly sliced
- 1 yellow squash, thinly sliced
- 1 zucchini, thinly sliced
- 1 yellow onion, quartered
- 2 tsp avocado oil
CASSEROLE
- 1 (15-oz) can black beans, drained
- 1 cup baby spinach
- 1 cup green enchilada sauce
CASHEW QUESO
- ¾ cup spring water
- ½ cup raw cashews, soaked in hot water for 10 minutes
- 2 tbsp tomato paste
- 1 tsp chili powder
- ½ tsp smoked paprika
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- Sea salt & black pepper, to taste
COCONUT YOGURT SOUR CREAM
- ½ cup plain coconut yogurt
- 1 tbsp fresh lemon juice
- 2 tsp apple cider vinegar
- Sea salt & black pepper, to taste
TOPPINGS
- Avocado(s)
- Jalapeños, sliced
- Fresh cilantro
Instructions
- Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet lined with parchment paper, toss the chopped vegetables with the avocado oil. Bake for 15–20 minutes, flipping halfway.
- Cashew Queso. While the veggies are roasting, prepare the queso. In a high-speed blender, add the cashew queso ingredients. Blend until smooth & creamy. If needed, add a couple of tablespoons of spring water to achieve the desired consistency.
- Layer. Once the vegetables are tender, it’s time to layer. In a casserole-safe dish, spread ½ of the enchilada sauce across the bottom. Next, top with ½ of the roasted vegetables, ½ of the baby spinach, ½ of the black beans, & ½ of the cashew queso. Repeat the layers again, beginning with the enchilada sauce, the remaining vegetables & beans, & finishing it off with the cashew queso. Transfer to the oven, uncovered, & bake for 10–15 minutes.
- Coconut Yogurt Sour Cream. In a bowl, combine all ingredients & stir until fully combined.
- Serve. Remove from the oven. Top with avocado, jalapeño slices, coconut yogurt sour cream, & fresh cilantro, if desired. Enjoy!
Notes
Organic Green Enchilada Sauce: My current favorite brand is Siete Foods.
Organic Vegetables: Feel free to customize & use whatever you have on hand!
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the queso is creamy & smooth.
Organic Coconut Yogurt: For the coconut yogurt sour cream, please use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
Storing & Reheating: Transfer to an airtight glass container & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Serve with toppings of choice.
Leave a Reply