Black Bean Enchiladas (Hold the Cheese, Please)

🥑 Intro: Cheese-Free but Full of Flavor? Heck Yes.

Let’s get one thing straight right out of the gate: you do not need cheese to make a mind-blowingly good enchilada. I know, I know—some folks treat cheese like a love language. But when you want something lighter, dairy-free, or just looking to shake things up, these Black Bean Enchiladas (Hold the Cheese, Please) totally come through.

I made this recipe last week after a friend (a devout cheese lover, no less) challenged me to make enchiladas without the gooey stuff. “Impossible,” she said. “Prepare to be amazed,” I replied. And yep—she went back for seconds.

So, if you’re looking for a cozy, flavorful, and dairy-free twist on a Mexican-inspired classic, you’re in the right place. Let’s get rolling—literally.

🌯 What Makes These Enchiladas So Dang Good?

✅ It’s All About Bold Flavor (Not Dairy)

I packed these babies with protein-rich black beans, a medley of sautéed veggies, smoky spices, and a homemade enchilada sauce that might just become your new obsession.

Let’s be real—cheese often covers up flaws in a dish. But here, you get layer after layer of actual flavor. Tangy. Spicy. Savory. All the good stuff. No dairy necessary. 💅

🫑 A Veggie Dream

Here’s what’s going on inside each tortilla:

• Black beans (obviously) – the star of the show
• Onions and garlic – the flavorful base
• Bell peppers + corn – sweet and colorful
• Zucchini or spinach – sneak in those greens!
• Cumin + smoked paprika – smoky, spicy magic

FYI: You can swap in mushrooms, sweet potatoes, or even lentils depending on what you’ve got chilling in your fridge.

🔥 Let’s Talk Sauce (AKA the Secret Weapon)

Ever tasted enchilada sauce from a can and thought, “meh”? Yeah, same. That’s why I always make my own—it’s ridiculously easy, and the flavor payoff is 💯.

🥄 Here’s My No-Fail Homemade Enchilada Sauce:

You’ll need:

• 2 tbsp oil (avocado oil works great)
• 2 tbsp flour (use GF flour if needed)
• 1/4 cup chili powder (yep, it’s a lot—embrace it)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/4 tsp oregano
• 2 cups veggie broth
• 6 oz tomato paste
• Salt to taste

How to make it:

1. Heat oil in a saucepan and whisk in the flour and spices to make a roux.
2. Stir in the tomato paste and broth until smooth.
3. Simmer for 10 minutes, stirring occasionally.
4. Taste and adjust seasoning as needed.

Pro tip? Make a double batch and freeze the extra. Your future self will thank you.

🛠️ How to Build the Best Cheese-Free Enchiladas

Okay, now we’re getting to the good stuff—assembly time. Here’s your simple play-by-play to get these on the table with minimal drama (and max deliciousness).

Step 1: Prep the Filling

Sauté onions and garlic in a bit of oil until translucent. Toss in bell peppers, corn, zucchini, and black beans. Season with salt, pepper, cumin, and smoked paprika. Cook until the veggies are soft but not mushy.

Ever overcook your zucchini and it turns into veggie mush? Same. Keep it snappy—5–7 minutes tops.

Step 2: Warm Your Tortillas

Seriously, don’t skip this. Warm tortillas are bendy tortillas. If you try rolling them cold, they’ll tear and mock you the entire time.

Microwave stack of tortillas wrapped in a damp paper towel for 30 seconds or heat them in a dry skillet. Easy.

Step 3: Fill, Roll, and Snugly Tuck

• Spoon 2–3 tablespoons of filling into each tortilla.
• Roll it up like a little burrito and place it seam-side down in a greased baking dish.
• Repeat until the dish is full—snug is good. Think enchilada cuddle party.

💥 Sauce, Bake, Garnish. Boom.

Now that your enchiladas are lined up like delicious little soldiers:

1. Pour your enchilada sauce generously over the top. Make sure to cover every edge—dry tortilla corners are a crime. 😬
2. Cover with foil and bake at 375°F for 20 minutes.
3. Remove the foil, bake another 10 minutes, and let things get a little crispy around the edges.

Garnish Like a Boss

Once they’re out of the oven, hit ’em with the goods:

• Sliced avocado or guacamole
• Fresh cilantro
• Lime wedges
• Chopped green onions
• Dairy-free sour cream or plain yogurt (if you’re feeling extra)

Honestly, the toppings are where the magic happens. Don’t skimp.

🌀 Want to Mix Things Up? Try These Flavor Swaps

We love a classic black bean enchilada—but hey, variety is the spice of life (literally).

🌱 Swap Your Veggies

Running low on bell peppers? Got some sad mushrooms sitting in the back of your fridge? Toss ’em in. This recipe is incredibly flexible.

Try these combos:

• Mushrooms + spinach = earthy + fresh
• Sweet potato + kale = hearty + nutrient-packed
• Roasted cauliflower + corn = slightly sweet + toasty

I once made a version with leftover roasted Brussels sprouts. Sounds weird, but it slapped.

🌶️ Craving More Heat?

If you’re one of those people who think “spicy” is a lifestyle (same), go ahead and spice it up. A few ways to turn up the heat:

• Add a minced jalapeño or serrano to the filling
• Stir chipotle in adobo into the enchilada sauce (smoky fire 🔥)
• Top with hot sauce or chili flakes

Pro tip: Taste as you go. Enchiladas should warm your soul, not melt your face off… unless you’re into that 😅.

🧊 Meal Prep + Freezer Tips (AKA Future You Will Love You)

Listen, we’re all busy. So let me bless you with the fact that these black bean enchiladas are 100% meal prep AND freezer-friendly. 🙌

🥡 For the Meal Preppers:

• Make the filling ahead of time and store it in the fridge for up to 4 days.
• Assemble and bake your enchiladas when you’re ready to eat.
• OR go full prep mode: assemble, bake, cool, then store them in airtight containers.

They reheat like a dream in the oven or microwave. Bonus: no soggy leftovers here.

❄️ Want to Freeze ‘Em?

Go for it. Here’s how:

1. Assemble but don’t bake.
2. Wrap the whole baking dish in plastic wrap + foil.
3. Freeze for up to 3 months.
4. Bake straight from frozen at 375°F—just add 10–15 extra minutes.

Pro tip: Freeze individual portions so you can pull out just one or two when the craving hits. Which, let’s be honest, will happen often.

🌽 What to Serve With These Dairy-Free Beauties

These enchiladas are totally satisfying on their own, but if you want to go full feast mode, here are a few killer pairings:

🍚 Easy Sides:

• Cilantro-lime rice – Light and zesty
• Mexican street corn (elote) salad – Creamy (with vegan mayo), tangy, and a little crunchy
• Spicy black bean soup – Bean-on-bean? Why not.

🥑 Fresh Toppings + Extras:

• Guac, guac, and more guac
• Pickled red onions (seriously—make some, they’re magic)
• Tortilla chips for scooping up the saucy edges

I’ve even done a full enchilada bar situation at a party with all the toppings laid out DIY-style. It was a hit—and no one missed the cheese. Pinky promise.

💬 Final Thoughts: Who Needs Cheese Anyway?

So here’s the thing—when I first made these Black Bean Enchiladas (Hold the Cheese, Please), I honestly wasn’t sure what to expect. Would they be satisfying? Would they feel like real enchiladas? Would I end up sneaking cheese on top anyway?

Spoiler alert: none of that happened.

These enchiladas are bold, filling, super customizable, and totally crowd-pleasing—without relying on cheese to do the heavy lifting. And trust me, if my cheese-loving bestie gives them two thumbs up, you know they’re legit.

🛎️ TL;DR – Why You’ll Love ‘Em:

• Flavor-packed filling with beans + veggies
• Rich, smoky enchilada sauce
• Totally customizable for spice, veggies, and more
• Freezer + meal prep friendly
• 100% dairy-free and still 100% satisfying

Next time someone says, “But enchiladas need cheese,” just smile, slide this dish across the table, and watch their eyes go wide.

Ready to get cooking? Bookmark this, pin it, share it, and maybe—just maybe—don’t tell anyone it’s dairy-free until after they’re obsessed. 😉