Plant-Powered Black Bean Enchiladas with Nacho Cheese Sauce & Zingy Guacamole

Wed, 2 September 2026

Meet The Cast:

The Main Man for the Black Bean Filling

 

A nice glug of olive oil

1 large onion, finely chopped

2 large garlic cloves, finely chopped

½–1 tsp ground cumin

½–1 tsp sweet smoked paprika

1–2 tsp Cajun seasoning

3 tbsp tomato purée

2 x 400g tins black beans, drained and rinsed half a glass of water Sea salt

The Easy Tomato Sauce

400ml passata

1 tsp maple syrup

1 tsp dried oregano

Wrapping It

6 large soft flour tortillas

Topping It

Zingy Guacamole

2 large ripe avocados

Juice of ½–1 lime

½ red onion, very finely chopped

Fresh coriander, chopped

Sea salt

 

My Vegan Nacho Cheese Sauce

120ml oat milk

1 tbsp tapioca starch

1 tbsp white miso

2 tbsp nutritional yeast

1 tbsp white wine vinegar

Pinch of turmeric

Pinch of smoked paprika

½ tsp garlic powder

½ tsp onion salt

1 tbsp vegan butter

2 tbsp water

50g vegan cheese (optional)

 

The Big How To

 

1. Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.

 

2. The Black Bean Filling

 

3. Heat a generous glug of olive oil in a saucepan over a medium heat. Add the onion with a pinch of sea salt and sauté for around 10 minutes until softened and beginning to caramelise.

 

4. Add the garlic and cook for a further 2 minutes until fragrant.

 

5. Stir in the cumin, smoked paprika and Cajun seasoning and cook for 1 minute to allow the spices to bloom. Add the tomato purée and cook for another minute until everything comes together into a rich paste.

 

6. Add the black beans along with half a glass of water and stir well. Bring to the boil, then reduce the heat and simmer for around 20 minutes, stirring occasionally, until thickened. Season to taste and set aside.

 

7. The Easy Tomato Sauce

 

8. Mix together the passata, maple syrup and oregano.

 

9. Spread roughly a quarter of the sauce over the base of a large baking dish.

 

10. Divide the bean mixture between the tortillas, roll them up and place seam-side down in the dish.

 

11. Pour over the remaining tomato sauce, making sure the tortillas are well covered.

 

12. Bake for 20 minutes, or until the edges are just beginning to crisp.

 

 

13. The Nacho Cheese Sauce

 

14. Place the oat milk, tapioca starch, miso, nutritional yeast, vinegar, turmeric, smoked paprika, garlic powder and onion salt into a blender and blitz until smooth.

 

15. Pour into a saucepan and heat gently, whisking continuously.

 

16. Add the vegan butter, water and vegan cheese (if using) and continue whisking until rich, silky and pourable.

 

17. Keep warm until needed.

 

 

18. The Zingy Guacamole

 

19. Roughly mash the avocados with the lime juice and a pinch of sea salt.

 

20. Fold through half of the finely chopped red onion and some chopped coriander.

 

 

To Serve

 

· Remove the enchiladas from the oven and generously spoon over the warm nacho cheese sauce.

 

· Run a thick line of guacamole down the middle, then scatter over the remaining red onion and a final flourish of fresh coriander.

 

· Grab a fork, gather everyone around the table and boom... you're sorted.