You’re going to love these enchiladas. They’re cheesy, spicy, and made with a from-scratch enchilada sauce. They’re also made with affordable and filling veggies! Once you pop them in the oven, all you need to do is sit back and wait for the magic to happen.

Black Bean, Corn, and Red Rice Enchiladas [Vegan]



Cooking Time




Enchilada Sauce:
  • 1 cup  water
  • 1 15 oz.  can of diced tomatoes, undrained
  • 3 Tbsp.  chili powder
  • 2 Tbsp.  tomato paste
  • 3  whole garlic cloves
  • ½ tsp.  onion powder
  • ½ tsp.  kosher salt
  • ¼ tsp.  ground cumin
  • 2 Tbsp.  olive oil
  • 2 Tbsp.  all-purpose flour
  • 2 cups  cooked red rice
  • 1 15 oz. can  black beans, rinsed and drained
  • 1 cup  frozen sweet corn
  • ½ cup  chunky salsa
  • 1  package of shredded cheddar vegan cheese (about 2 cups), divided
  • 6  medium sized flour tortillas
  • 6 Tbsp.  vegan sour cream
  • ¼ cup  fresh cilantro, chopped (optional)
  • 1  avocado, sliced
  • 1 fresh tomato, diced


  1. First, cook your rice according to package to yield 2 cups, if you don’t already have some on hand (I like to make mine in large batches and freeze it for later).
  2. In a blender, add all the enchilada sauce ingredients except for the oil and flour. Blend on high for a couple of minutes until completely smooth.
  3. In a small saucepan, heat the oil over medium-low. Add the flour and whisk well, then add the sauce to the pan and heat over low whisking occasionally. You may need to add a bit of additional water to get the desired consistency. It should be quite thick, but actually flow a little.
  4.  In a large mixing bowl, combine the rice, beans, corn, salsa, and 1 ½ cups cheese. Mix well, then add in ½ cup of the sauce and mix again.
  5. Preheat oven to 350 F and coat a 9 x 13 in baking dish with a nonstick cooking spray.
  6. Divide the bean and rice mixture into 6 tortillas, fold into small burritos, and arrange in the baking dish. Cover evenly with the remaining enchilada sauce and bake at 350 F for 25 minutes.
  7. Remove from oven and cover with remaining cheese. Bake for 10 additional minutes, then remove from oven and allow to rest for 5 minutes.
  8. Garnish each enchilada with 1 Tbsp. of sour cream, some cilantro, a few slices of avocado, and diced tomato. Serve hot.


Feel free to use any rice you like!