Black Bean Enchiladas

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2 tbsp Califia Farms Plant Butter
1 tbsp Garlic, Minced
1 Yellow Onion, Diced
1 Green Pepper, Diced
1 (15oz) Can Black Beans, Drained and Rinsed
1 (15oz) Can Corn, Drained
Salt and Pepper
78 Tortillas
Approx. 4 tbsp Dairy-Free Cream Cheese
1 (16oz) Jar of Salsa Verde


Fresh Cilantro 
Red Onion
Dairy Free Sour Cream


Preheat oven to 350.  Spray a casserole dish with olive oil and set aside.

Place large cast iron skillet on stove and bring to medium/high heat.  Add Plant Butter and let melt.

Add garlic and move around pan until it becomes fragrant, about 30 seconds.

Add onion and green pepper. Season with salt and pepper. Sauté for 2-3 minutes or until onion starts to reduce and become translucent.

Add black beans and corn. Stir to combine.

Take casserole dish and tortillas. Add several scoops of the black bean filling to the middle of a tortilla. Then add about 2 teaspoons of dairy-free cream cheese spaced evenly across. Roll up tortillas and place in the casserole dish pushed against one side.Continue this process until the casserole dish is filled with rolled up tortillas and the filling is all used up.

Pour salsa verde on top of the rolled up tortillas and place in the oven, uncovered. Bake for 30 minutes or until salsa verde becomes bubbly.

Remove and let cool slightly.

Serve immediately with fresh cilantro, diced red onion and dairy-free sour cream.