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West Coast Enchiladas

What you need: 

2 (15 ounce) cans refried black beans
3 ripe avocadoes, mashed
2 ripe tomatoes, diced
1 bunch cilantro, chopped
4 cloves garlic, minced
1 red or yellow bell pepper, diced
2 cups enchilada sauce or 1 1/2 cups salsa + 1/2 cup water, divided
12 yellow corn tortillas
1/2 cup cashews, chopped
1 1/2 cups shredded vegan cheddar cheese

What you do: 

1. Preheat oven to 400 degrees Fahrenheit. Heat black beans slightly on stove, it makes them easier to work with.
2. Mash avocadoes in medium bowl, add tomatoes, garlic, cilantro, and bell pepper. Heat 1 cup enchilada sauce (or 1/2 the salsa/water mixture) in a saucepan. Soak each tortilla just until soft.
3. Layer each tortilla with 2 tablespoons each of beans and avocado mixture. Sprinkle with cashews and vegan cheese. Assemble enchiladas into 2 (9x11") baking dishes (each will hold 6 enchiladas).
4. Pour remaining sauce over top and sprinkle with extra vegan cheese if you like. Bake for about 20 minutes, or until tops are slightly browned.
Enjoy! These are great for a dinner party and awesome as leftovers the next day! These are also great if you like to add extra chopped cashews on top during baking. Yum!

Preparation Time: 
15 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Recipe Category: 



Wow! This is one of my absolute favorites on this site. I'll be making this for every potluck from now on! Thanks for sharing.


I thought this was a great recipe, and so did my husband.  The leftovers are great for busy folks like us.  Another plus is that you can cook one of the pans a day or two later...if you can wait that long.  I'll be making this again.  Thanks.


These are so yummy......they are now a staple item on the house menu!!  I added flax tempeh to the mix for some extra protein -- super delicious -- thanks for posting this recipe!


I was not overly impressed with this recipe. It wasn't bad, but I wouldn't make it again. In all fairness, I did forget to add the cilantro and used monterey jack instead of cheddar, but I felt it lacked in flavor and was too "mushy." I LOVE cashews like crazy, but I didn't really understand their purpose in the enchiladas. Oh well...


Great recipe! Thanks for sharing! I did make a few changes to suit my tastes. I added some diced green chilies and 1/2 tsp ground cumin to the black beans while they heated up. I also added some homemade mexican rice inside the enchilada along with the beans and avocado mixture and some Vegan Gourmet mozzarella cheese. I made my own enchilada sauce and sprinkled more cheese on top of the whole thing and covered it with foil while baking to help the cheese melt a bit. Fantastic flavor and will definitely make again!


These were great with some homemade enchilada sauce. Although I do like cashews, I'm not sure they add much to the dish. I'll probably omit them next time. I must admit that normally I despise the taste of cilantro, but I decided to give it another try, and I actually really liked it! Maybe it's because the cilantro is baked in the dish, rather than "raw." Will make again soon, thanks!!


i use dragonflys uncheese mix (with a dash of cumin added) instead of the vegan cheddar cheese and these came out beautiful


These were crazy delicious!!  Now a staple in my recipe box!


These were excellent!  I was able to freeze the second pan for another meal!  Thanks for the recipe!  :)


i, too, ended up with way too much filling. but that's okay, i just used them the next day to make a quick microwave enchilada. yummm



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