Last Updated on June 29, 2025 by Christin Gillespie

This Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso is a healthy recipe that is full of flavor. Vibrant veggies, your favorite enchilada sauce, protein-rich black beans, & nutrient-filled cauliflower rice simmer in a pot with cashew queso. It’s a hearty meal that is fully customizable, ready in 30 minutes, & perfect for leftovers.

Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso topped with sliced avocado, jalapeños, fresh cilantro, and sliced lemon on a white marble counter with a spoon in it.

If you’ve got some enchilada sauce on hand, you’re definitely going to want to make this hearty meal.

While there is no rolling or folding required, the end result of this Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso is perfection.

With the addition of veggies, black beans, cauliflower rice, and the cashew queso, it’s a super creamy soup that will be enjoyed by all!

Why You’ll Love This Vegan Enchilada Soup Recipe

Quick & Easy: This healthy vegan soup recipe comes together in 30 minutes & is fully customizable.
The Perfect Cozy Meal: A super hearty, filling, & cozy recipe that everyone will love during the colder months.
Great for Meal Prep: This Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso stores well in the fridge, making it a healthy recipe to meal prep for quick dinners throughout the week.

Healthy Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso topped with sliced avocado, jalapeños, fresh cilantro, and sliced lemon on a white marble counter with a spoon in it.

Ingredients

Name: Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tsp avocado oil; 1 onion, chopped; 1 red bell pepper, diced; 1 jalapeño, diced & de-seeded, if desired; 1 (15-oz) can black beans; 1 cup frozen cauliflower rice; ½ cup red enchilada sauce; 2 cups low-sodium vegetable broth or spring water; ¾ cup spring water; ½ cup raw cashews; 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; Avocado(s); Fresh cilantro

Organic Yellow Onion: Truly a staple to any soup. You can use whatever you’ve got, though!
Organic Red Bell Pepper: Any color will do!
Organic Jalapeños: If you like all things spicy, feel free to add more, but if you can’t handle the heat, swap with an organic green bell pepper.
Organic Black Beans: The beans are the staple for this healthy vegan soup recipe. Plus, they’re full of healthy fats & plant-based protein.
Organic Cauliflower Rice: Even though cauliflower rice isn’t technically rice, it looks like rice. You can find organic pre-made cauliflower rice at your local health food store.
Organic Red Enchilada Sauce: I used red, but you can certainly use green. My current favorite brand is Siete Foods.
Organic Low-Sodium Vegetable Broth: Any broth truly works & even spring water, if you’re in a pinch!
Organic Avocado Oil: Avocado oil is my go-to cooking oil because it’s neutral in flavor & it can be used to cook at high-heat temperatures. If you don’t have avocado oil, just add a splash of spring water or vegetable broth while cooking the vegetables.
Organic Cashew Queso: The homemade & vegan cashew queso is essential to make this soup extra creamy & cheesy.

Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso Ingredients on a white marble counter.

How to Make

Sauté the Veggies. In a large pot, heat the avocado oil on medium-high heat. Add the chopped veggies. Cook for 4–5 minutes.
Add. Stir in the beans, cauliflower rice, enchilada sauce, & low-sodium vegetable broth or spring water. Bring to a light boil, string everything together.
Cook. Reduce the heat to medium-low & cook for 10–15 minutes, uncovered, stirring every so often.
Cashew Queso. In a high-speed blender, add the queso ingredients. Blend until smooth & creamy.
Combine. Once the 10-minute mark has hit, stir in the queso for 2 minutes, until well combined.
Serve. Ladle into bowls. Pair with avocado, lime slices, jalapeño slices, & fresh cilantro, if desired. Enjoy!

Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso in a pot.

Tips for Making this Vegan Enchilada Soup Perfectly

Organic Beans: I used organic black beans. However, I think pinto beans or red kidney beans would work as a substitute.
Organic Vegetables: Use your favorite color of onion & bell pepper.
Heat: If you can’t handle the heat, swap the jalapeño for an organic green bell pepper.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the cashew queso is creamy & smooth.

Storing & Reheating

As mentioned above, this Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso is the perfect recipe for healthy leftovers & meal prep!

Storing. Transfer soup to an airtight glass container & refrigerate for 4–5 days.

Reheating. To reheat, transfer the soup to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso Recipe topped with sliced avocado, jalapeños, fresh cilantro, and sliced lemon on a white marble counter with a spoon in it.

More Vegan Enchilada Recipes You’ll Love

If you make this Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso 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.

Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 20
Total Time: 30
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mexican
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

SOUP

1 tsp avocado oil
1 onion, chopped
1 red bell pepper, diced
1 jalapeño, diced & de-seeded, if desired
1 (15-oz) can black beans
1 cup frozen cauliflower rice
½ cup red enchilada sauce
2 cups low-sodium vegetable broth or spring water

CASHEW QUESO

¾ cup spring water
½ cup raw cashews
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

OPTIONAL TOPPINGS

Avocado(s)
Fresh cilantro

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Instructions

Sauté the Veggies. In a large pot, heat the avocado oil on medium-high heat. Add the chopped veggies. Cook for 4–5 minutes.
Add. Stir in the beans, cauliflower rice, enchilada sauce, & low-sodium vegetable broth or spring water. Bring to a light boil, string everything together.
Cook. Reduce the heat to medium-low & cook for 10–15 minutes, uncovered, stirring every so often.
Cashew Queso. In a high-speed blender, add the queso ingredients. Blend until smooth & creamy.
Combine. Once the 10-minute mark has hit, stir in the queso for 2 minutes, until well combined.
Serve. Ladle into bowls. Pair with avocado, lime slices, jalapeño slices, & fresh cilantro, if desired. Enjoy!

Notes

Organic Beans: I used organic black beans. However, I think pinto beans or red kidney beans would work as a substitute.

Organic Vegetables: Use your favorite color of onion & bell pepper.

Heat: If you can’t handle the heat, swap the jalapeño for an organic green bell pepper.

Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the cashew queso is creamy & smooth.

Storing & Reheating: Transfer soup to an airtight glass container & refrigerate for 4–5 days. To reheat, transfer the soup to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.