Vegan Black Bean & Rainbow Vegetable Enchilada Bake

This Vegan Black Bean & Rainbow Vegetable Enchilada Bake is the perfect healthy weeknight recipe. Hearty black beans & vibrant veggies all get coated in red enchilada sauce, as well as homemade cashew queso. Top it off with your favorite garnishes for a grain- and gluten-free enchilada recipe that’s created with plant-based ingredients from the inside out!

Enchiladas are the best, & this vegan recipe in particular is not only insanely delicious, but it’s jam-packed with vibrant vegetables & all-around good-for-you ingredients.

It goes without saying, but this Vegan Black Bean & Vegetable Enchilada Bake is full of healthy goodness from the inside out, without the need for any tortillas. Don’t worry, they won’t be missed.

So ditch the tortilla rolling with this grain- and gluten-free enchilada recipe!

Why You’ll Love This Healthy Vegan Enchilada Bake Recipe

• Full of Flavor: Thanks to the protein-rich black beans, vibrant veggies, red enchilada sauce, cashew queso, & creamy avocado, each bite is packed with Mexican flavor.
• Balanced Meal: From the inside out, this grain- and gluten-free enchilada recipe is loaded with good-for-you ingredients.
• A No-Fuss Recipe: Although this Vegan Black Bean & Rainbow Vegetable Enchilada Bake recipe tastes like it took hours to prepare, there’s no hassle of rolling required. 

Ingredients

• Organic Black Beans: The beans are the staple for this Mexican dish & they’re full of healthy fats & plant-based protein. 
• Organic Orange Bell Pepper: Any color will do.
• Organic Red Onion: Just like the bell pepper, any color will work.
• Organic Baby Spinach: Fresh is best.
• Organic Cauliflower Florets: Fresh or frozen.
• Organic Mushrooms: Chopped up to add a bit of heartiness.
• Organic Red 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, & fresh cilantro are my garnishes of choice, but feel free to top with your favorites.

How to Make

1. 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.
2. 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.
3. Layer. Once the vegetables are tender, it’s time to layer. To 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. 
4. Serve. Remove from the oven. Top with avocado, jalapeño slices, & fresh cilantro, if desired. Enjoy!

Tips for Making Healthy Vegan Enchilada Bake Perfectly

• Organic Red Enchilada Sauce: My current favorite brand is Siete Foods.
• Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
• 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.

Storing & Reheating

This grain- and 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 Vegan Black Bean & Rainbow Vegetable 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.

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