Vegan Jackfruit & Black Bean Enchilada Bake

This Vegan Jackfruit & Black Bean Enchilada Bake recipe is a healthy take on the traditional. Shredded jackfruit, hearty black beans, and vegetables of choice, all get coated in your favorite enchilada sauce, as well as homemade cashew queso. Top it off with tangy sour cream made from coconut yogurt and creamy avocado, for a tortilla-free enchilada recipe that’s loaded with whole food plant based ingredients from the inside out!

Enchiladas were my go-to Mexican restaurant order growing up.

While I love a good + healthy enchilada, I am just as obsessed with this Vegan Jackfruit & Black Bean Enchilada Bake.

Unlike the traditional enchilada recipes, this one has a nutritious plant-based twist. Oh and it’s super easy to whip up, since making enchiladas at home can be time consuming, especially when you’re attempting to go the healthy route. 

Simply throw everything in a casserole dish, bake, and garnish with your favorite enchilada toppings!

Why You’ll Love This Healthy Vegan Enchilada Bake Recipe

• Full of Flavor: Thanks to the protein-rich black beans, veggies, cashew queso, gut-healthy coconut yogurt sour cream, and creamy avocado, each bite is packed with flavor.
• Balanced Meal: From the inside out, this tortilla-free enchilada recipe is loaded with nutrition.
• A No Fuss Recipe: Although this Vegan Jackfruit & Black Bean Enchilada Bake recipe tastes like it took hours to prepare, there’s no hassle required. 

Ingredients

• Organic Jackfruit: You want to look for organic young green jackfruit in brine. 
• Organic Beans: The beans are the staple for this Mexican dish & they’re full of healthy fats and plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
• Organic Red Bell Pepper: I used red, but you can certainly use any color that you desire or a combination of them.
• Organic Yellow Onion: Just like the bell peppers, any color will work!
• Organic Red Enchilada Sauce: Duh?! It wouldn’t be enchiladas without it. I used red, but you can certainly use green. My favorite brand is Siete Foods.
• Organic Cashew Queso: My homemade and vegan cashew queso is a must for this vegan enchilada recipe!
• Organic Coconut Yogurt Sour Cream: Trust me! Drizzling some over the top, adds cool & tangy flavors!
• Organic Avocado: For some extra creamines, as well healthy fats to this healthy vegan enchilada recipe. You can dice it, slice it, or mash it into guacamole. Whatever floats your boat!
• Organic Cilantro: For topping! If you’re not a fan you can leave it out or add more if you are!

How To Make

1. Cashew Queso. Combine all the ingredients to a high-speed blender and blend until totally smooth. If the sauce is thicker than you’d like, add water by the tablespoon until it’s the right consistency for you. 
2. Prepare. Preheat the oven to 400 degrees F. In a casserole safe dish, mix together the ingredients until well combined. Transfer to the oven, uncovered, and bake for 25 – 30 minutes. 
3. Coconut Yogurt Sour Cream. In a bowl, combine all ingredients and stir until fully combined.
4. Serve. Remove from the oven. Top with a sliced avocado, a drizzle of coconut yogurt sour cream, and fresh cilantro, if desired. Enjoy!

Tips for Making Healthy Vegan Enchilada Bake Perfectly

• Organic Red Enchilada Sauce: I used red, but you can certainly use green. My favorite brand is Siete Foods.
• Organic Bell Peppers & Organic Onion: Any color combination will work!
• Organic Black Beans: I used organic black beans, but pinto beans will also work. 
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the queso are creamy + smooth.
• Organic Coconut Yogurt: Be sure to 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

As mentioned above, this tortilla-free enchilada recipe is perfect for leftovers & meal prep!

Fridge Storage. Transfer to an air-tight 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 the coconut yogurt sour cream, creamy avocado, & fresh cilantro.

More Vegan Mexican Recipes You’ll Love

• Vegan Stuffed Pepper Casserole
• Vegan Sweet Potato Nachos
• Vegan Burrito Bowls with Shredded Mexican Jackfruit
• Vegan 7 Layer Dip
• Vegan Tortilla Soup

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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