July 22, 2020 3 min read

Good food needs to be celebrated, and this vegan enchiladas surely is one of them! This is the kind of recipe you would want to make to impress your dinner guests and yourself - trust us on this one! This vegan enchiladas recipe is one that will level up your average enchiladas recipe, thanks to our homemade enchiladas tomato sauce. Our enchiladas are flavourful, satisfyingly rich, and robust thanks to the addition of the smoky black and cannellini beans and Dibble Sour Cream. After baking, you can top of this recipe with your cheese of choice, coriander, more sour cream, and any additional toppings of your preference. Ready, set, go!

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Serves 6

Difficulty Easy


Tomato Sauce

  • 2 cups all purpose flour

  • 1 Tbsp olive oil

  • 1/2 red onion, diced

  • 2 garlic cloves, finely sliced

  • 4 medium tomatoes

  • 1/2 cup capsicum, diced

  • 1/2 tsp cumin

  • 1/2 smoked paprika

  • 1/4 tsp chilli powder

  • 1 tsp dried oregano

  • 1 Tbsp coriander, roughly chopped

  • 1/2 black pepper

  • 1 tsp salt

  • 1 Tbsp vinegar

  • 1 Tbsp fresh lemon juice

  • 1 cup of water

  • 1 Tbsp tomato paste

  • 2 Tbsp coriander, roughly chopped

Black & Cannellini Beans

  • 1 Tbsp olive oil

  • ½ medium brown onion

  • 1 can of black beans, rinsed and drained

  • 1 can of cannellini beans, rinsed and drained

  • 2 cloves of garlic, finely chopped

  • 1 tsp smoked paprika

  • ½ tsp ground cumin

  • ¼ chilli powder

  • ½ tsp chilli flakes

  • 1 tsp sea salt

  • ½ tsp black pepper


  • 6 medium tortillas

  • 1 1/2 cups dairy-free cheese, shredded

  • 1/2 cup red onion, diced

  • 1/4 cup red capsicum, diced

  • 1 Tbsp coriander, roughly chopped

  • 1 cup Dibble Sour Cream


Tomato Sauce

  1. In a large pan on medium heat, dry-roast the tomatoes, rotating the tomatoes every 5 minutes, until the skin is charred.

  2. Remove the tomatoes from the pan and remove the skin from the tomatoes. Roughly cut the tomatoes into cubes, return to the pan and cook for 3 minutes.

  3. Add the oil and onions to the pan and cook for another 3 minutes.

  4. Add the garlic capsicum, cumin, paprika, chilli, oregano, pepper, salt, vinegar, tomato paste and cook for 5 minutes.

  5. Add the water, cover the pan with a lid and let it cook on medium heat for 15-20 minutes.

  6. Turn up the heat to high and cook until reduced then add the coriander and lemon juice. Set aside to cool.

  7. Pour the sauce into a food processor and blitz until smooth.



Black & Cannellini Beans

  1. In a large pan, heat the oil on medium heat and cook the onions until brown.

  2. Add the garlic, paprika, cumin, chilli powder and cook for a further 2 minutes.

  3. Add the black and cannellini beans with the chilli flakes and cook for 5-8 minutes.

  4. Mix through 2 Tbsp of the tomato sauce.

  5. Set aside to cool.



  1. Spread a thin layer of the tomato sauce in a rectangular baking dish.

  2. In a tortilla, add 1 Tbsp of beans, 1 Tbsp of tomato sauce, 1 Tbsp of dairy-free cheese, 1 tsp of red onion, 1 tsp of capsicum, 1/2 tsp of coriander and 2 tsp of Dibble Sour Cream.

  3. Tightly roll the tortilla and place in the baking dish.

  4. Repeat for the remaining 5 tortillas.

  5. Pour the remainder tomato sauce on top of the rolls and spread evenly.

  6. Evenly spread the remainder of the cheese on top of the tomato sauce.

  7. Cover the baking dish with foil and bake in the oven at 180°C for 60 minutes.

  8. Remove the foil from the baking dish and bake for a further 15 minutes or until the cheese is golden brown.

  9. Remove the baking dish from the oven, top with Dibble Sour Cream and coriander.

  10. Enjoy!


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