Tags | Bites | Gluten Free | Vegan

Spicy Black Bean Bites Enchiladas

Serve up a mid-week Mexican feast using our Spicy Black Bean Bites. This plant-based showstopper comes with a kick thanks to chili powder and cayenne pepper.

Recipe Overview

Serves 2-3


Enchilada Sauce

  • 200 ml veggie stock
  • 156 ml can of tomato paste
  • 1 tbsp corn starch
  • 1 tsp chilli powder
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 tbsp maple syrup


  • 1 bag of Sol Cuisine Spicy Black Bean Bites
  • 1/3 cup red onions, chopped
  • 3/4 cup roasted peppers, chopped
  • 1/2 cup yellow corn

Avocado & Cilantro Sauce

  • 1/2 cup cilantro
  • 1 small avocado
  • 1/2 lime, juiced
  • 1/4 cup of water


  1. Cook the Spicy Black Bean Bites according to the package instructions and reserve.
  2. Mix together the enchilada sauce ingredients in a bowl. Then take 3 tbsp of the sauce and spread on the bottom of a baking pan. 
  3. Pour half of the remaining sauce into a separate bowl to prepare the filling. Reserve the other half to spread on top of the enchiladas. 
  4. To the bowl with half the enchilada sauce, add chopped red onions, roasted peppers, corn, green chili and Spicy Black Bean Bites (already baked).  
  5. Add the filling mixture to 5-6 small tortillas, roll them up and place them in the baking pan. Spread remaining half of the sauce on top. Bake at 350F for 20 minutes.
  6. In the meantime, make the avocado-cilantro sauce by adding all ingredients to a food processor and blending until creamy.
  7. Remove enchiladas from the oven, spread the avocado-cilantro sauce over them, along with extra toppings. Serve immediately and enjoy! 

Try with gluten-free tortillas – they’re just as delicious.

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  • Star Star Star Star Star
    Oct 01 2021
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    Jérôme Viger

    I love this recipe !