Sweet N’ Spicy Vegan Black Bean Enchiladas
These vegan black bean enchiladas are made with DOLE® Sliced Peaches giving them a delicious sweet and spicy flavor!
I’m from the Southwest – Tucson, AZ to be exact – and Mexican food is a major staple in my diet. What I love most about it’s affordable and it fits well with a plant-based diet. Most Mexican dishes are already vegan or can easily be adapted.
Every holiday, my family makes a Mexican dish for Christmas Eve – usually ground beef tacos or chicken enchiladas. In recent years, however, I’ve been trying to get them to go more plant-based, swapping those dishes for things like my Vegan Tostadas.
This year, I’ll be making a new dish for dinner – these Sweet N’ Spicy Vegan Black Bean Enchiladas.
DOLE is committed to hunger relief and donates 1.5 million pounds of healthy food each year to support families in need through school drives, product donations, employee volunteerism, and partnerships like this one.
This recipe was inspired by foods frequently found at food banks, like black beans and DOLE Sliced Peaches, and is designed to make a lot with a little.
I adapted the recipe a bit, adding more black beans instead of tofu (someone in my family has a soy allergy), and swapping regular cheese for vegan cheese.
They turned out fantastic! The sweet flavor from the peaches adds such a delicious element to the spicy, savory taste of the enchilada sauce.
My husband and son loved them, and I’m so excited to share them with the rest of my family on Christmas Eve. I hope you’ll enjoy them as much as we do!
- 2 cups red enchilada sauce
- 1 jar (23.5 oz.) DOLE® Sliced Peaches, drained
- 1 tablespoon olive oil
- ½ small yellow onion, diced
- 1 zucchini, diced
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (11 oz.) whole kernel corn, drained and rinsed
- 1 pkg. (14 oz.) super firm tofu, drained and cubed (optional)
- 1 cup vegan Cheddar cheese
- 10 (8-inch) corn or flour tortillas
- Preheat oven to 350ºF.
- Combine enchilada sauce and peaches in a blender and blend until smooth. Season to taste with salt and black pepper; set aside.
- Heat oil over medium-high heat, in a large skillet. Stir in onion. Cook for 5 minutes or until tender. Add zucchini and cook 2 minutes. Stir in black beans, corn, and tofu and break apart the tofu until large crumbles form.
- Stir to combine and cook 1 minute more.
- Add cheese and ½ cup peach enchilada sauce. Heat to simmer and cook until heated through.
- Spoon ½ cup peach enchilada sauce over bottom 12x8-inch baking dish.
- Fill each tortilla with ½ cup mixture and roll tortillas up.
- Place tortillas, seam side down, in baking dish. Spoon remaining peach enchilada sauce over tortillas; cover with foil.
- Bake 35 to 45 minutes or until heated through.
- Serve enchiladas with sliced jalapenos, red onions, and fresh cilantro leaves, if desired.
Btw, if you’re home on New Year’s Day, be sure to tune into the Rose Parade to see DOLE’s 2019 Rose Parade Float, Rhythm of Paradise, a 20-foot tall life-like sculpture of Lono, the Hawaiian god of music and peace. And make sure to check out my Instagram stories where I’ll be sharing live coverage of the fun!
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Looking for more healthy holiday recipes? Try these! >>
Weigh in: Does your family have a Christmas Eve dinner tradition? Will you try these vegan black bean enchiladas?
*This post is sponsored by DOLE Packaged Foods but all opinions are my own. I thank you for your support of Whitney E. RD-approved partnerships that make this website possible.