50+ Flavorful Friday Dairy-Free Dinner Recipes to Kick Off Your Weekend

Finding the perfect meal to wrap up a long week can be challenging, especially when following a dairy-free lifestyle.

Friday dinners should feel special—whether you’re looking to unwind with comfort food, experiment with bold flavors, or prepare a crowd-pleasing dish for family or friends.

That’s why we’ve curated this collection of 50+ Friday dairy-free dinner recipes, ensuring that you have a variety of options to suit your mood and dietary needs.

From creamy pasta dishes made with plant-based alternatives to hearty soups, stir-fries, and international favorites, these recipes prove that going dairy-free doesn’t mean sacrificing flavor or satisfaction.

With these ideas, your Friday evenings will be filled with delicious meals that everyone at the table can enjoy, regardless of their dietary preferences.

50+ Flavorful Friday Dairy-Free Dinner Recipes to Kick Off Your Weekend

Dairy-free dining doesn’t have to be limiting or dull, especially on a day like Friday when you want to celebrate the start of your weekend.

With 50+ Friday dairy-free dinner recipes, you’ll find inspiration for every occasion, whether it’s a quiet night in or a lively dinner party.

These recipes showcase the creativity and versatility of dairy-free cooking, offering flavorful options that can rival any traditional dish.

So, pick a recipe (or two!) from this list and make your next Friday dinner a memorable one.

With these ideas, you’ll turn every week’s end into a celebration of taste, health, and variety.

Dairy-Free Chickpea and Spinach Curry

This Dairy-Free Chickpea and Spinach Curry is a flavorful, protein-packed dinner perfect for Friday nights. With warming spices and creamy coconut milk, it’s a hearty dish that satisfies without any dairy. The best part? It’s a one-pot wonder that simplifies clean-up while delivering maximum flavor. Serve it with rice or flatbread for a wholesome, comforting meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 4 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Stir in garlic and ginger, cooking for another 1 minute until fragrant.
3. Add curry powder, cumin, and turmeric, stirring to coat the onions and release the spices’ aroma.
4. Add chickpeas, diced tomatoes, and coconut milk. Stir well and bring to a simmer.
5. Reduce heat and simmer for 15 minutes, allowing the flavors to meld.
6. Stir in the spinach and cook until wilted, about 2-3 minutes.
7. Season with salt and pepper. Garnish with fresh cilantro before serving.

This chickpea and spinach curry is a fantastic way to end your week. It’s rich in nutrients, simple to make, and versatile enough to pair with various sides. Whether you’re feeding a crowd or enjoying a cozy dinner for two, this dish hits the spot without relying on dairy.

Lemon Herb Grilled Chicken with Garlic Potatoes

For a light and zesty Friday dinner, this Lemon Herb Grilled Chicken with Garlic Potatoes is a winner. The marinade infuses the chicken with citrusy brightness and fresh herbs, while the roasted garlic potatoes add a satisfying, savory side. This dairy-free recipe is perfect for warm evenings or when you want something fresh yet hearty.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons (zested and juiced)
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons dried oregano
• Salt and pepper to taste
• 1 lb baby potatoes, halved
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil (for potatoes)

Instructions:

1. In a bowl, whisk together lemon juice, lemon zest, olive oil, garlic, oregano, salt, and pepper.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Let marinate in the refrigerator for at least 30 minutes or up to 2 hours.
3. Preheat a grill or grill pan over medium-high heat. Grill the chicken for 5-7 minutes per side, or until cooked through.
4. Meanwhile, preheat the oven to 400°F (200°C). Toss the potatoes with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through.
5. Serve the grilled chicken with roasted potatoes on the side.

This recipe combines fresh, bold flavors with minimal effort, making it an ideal choice for a Friday dinner. The zesty chicken and crispy potatoes are a crowd-pleasing duo that proves dairy-free meals can be satisfying and full of flavor.

Spaghetti Squash with Tomato Basil Sauce

This Spaghetti Squash with Tomato Basil Sauce is a nourishing, low-carb, and dairy-free alternative to traditional pasta dishes. The naturally sweet spaghetti squash pairs beautifully with the tangy tomato basil sauce, creating a meal that feels indulgent while being light and healthy. It’s a great way to kick off the weekend with a comforting yet wholesome dish.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the flesh with olive oil and place cut-side down on a baking sheet. Roast for 40-45 minutes, or until tender.
2. While the squash is roasting, heat olive oil in a saucepan over medium heat. Add the onion and sauté until soft, about 5 minutes.
3. Stir in the garlic and cook for another minute. Add crushed tomatoes, dried basil, oregano, salt, and pepper. Simmer for 20 minutes, stirring occasionally.
4. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
5. Serve the squash topped with tomato basil sauce and garnish with fresh basil leaves.

This spaghetti squash recipe offers a guilt-free take on a classic comfort food. With its vibrant sauce and wholesome base, it’s perfect for anyone looking to enjoy a flavorful, dairy-free dinner. Enjoy this dish as a standalone meal or alongside a fresh side salad for a well-rounded dinner.

Thai Peanut Tofu Stir-Fry

This Thai Peanut Tofu Stir-Fry is a quick, vibrant, and dairy-free dinner packed with plant-based protein and fresh vegetables. The creamy peanut sauce brings a savory, nutty flavor to the dish, making it a hit for Friday nights when you want something exciting but easy to prepare. Serve it over rice or noodles for a satisfying, colorful meal.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 2 tablespoons sesame oil
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 cup shredded carrots
• 2 tablespoons soy sauce
• 2 tablespoons peanut butter (natural, unsweetened)
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 teaspoon sriracha (optional)
• 1/4 cup water
• Chopped peanuts and green onions for garnish

Instructions:

1. Toss the tofu cubes in cornstarch until evenly coated. Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add the tofu and cook until golden and crispy, about 8-10 minutes. Remove and set aside.
2. In the same skillet, heat the remaining sesame oil. Add the bell pepper, snap peas, and carrots. Sauté for 5 minutes, or until tender-crisp.
3. In a small bowl, whisk together soy sauce, peanut butter, rice vinegar, maple syrup, sriracha (if using), and water until smooth.
4. Add the tofu back to the skillet and pour the peanut sauce over the top. Toss everything to coat and heat through for 2-3 minutes.
5. Serve hot, garnished with chopped peanuts and green onions.

This Thai Peanut Tofu Stir-Fry is a perfect combination of flavors and textures, delivering a restaurant-quality meal right at home. It’s a great way to enjoy a plant-based, dairy-free dinner that’s packed with nutrients and bold flavors.

Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are a fun and flavorful way to spice up your Friday dinner without dairy. The roasted sweet potatoes are seasoned to perfection, while the black beans add a hearty, protein-rich base. Topped with avocado and a squeeze of lime, these tacos are sure to please even the pickiest eaters.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway through.
2. While the sweet potatoes are roasting, heat the black beans in a small saucepan over low heat, seasoning with a pinch of salt and cumin.
3. Warm the corn tortillas in a dry skillet or microwave.
4. Assemble the tacos by layering the roasted sweet potatoes, black beans, and avocado slices in each tortilla.
5. Garnish with fresh cilantro and serve with lime wedges on the side.

These Sweet Potato and Black Bean Tacos are proof that simple ingredients can create an incredible meal. Dairy-free and bursting with flavor, they’re perfect for a casual Friday night dinner that’s both healthy and delicious.

Mediterranean Quinoa-Stuffed Bell Peppers

These Mediterranean Quinoa-Stuffed Bell Peppers are a colorful and hearty way to enjoy a dairy-free Friday dinner. Packed with protein-rich quinoa, fresh vegetables, and bold Mediterranean flavors, this dish is as nutritious as it is delicious. The roasted peppers make a beautiful presentation, perfect for impressing guests or treating yourself.

Ingredients:

• 4 large bell peppers (any color), halved and seeds removed
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, chopped
• 1/4 cup red onion, finely diced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the halved bell peppers cut-side up in a baking dish. Drizzle lightly with olive oil and season with salt.
2. In a large bowl, mix the cooked quinoa, cherry tomatoes, olives, red onion, olive oil, oregano, garlic powder, salt, and pepper.
3. Spoon the quinoa mixture into each bell pepper half, packing it in gently.
4. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
5. Garnish with fresh parsley before serving.

These Mediterranean Quinoa-Stuffed Bell Peppers are a vibrant and satisfying dinner option that’s entirely dairy-free. With bold flavors and a nutritious filling, this dish is ideal for ending your week on a high note. It’s a wholesome, crowd-pleasing recipe you’ll want to make again and again.

Dairy-Free Lentil and Vegetable Shepherd’s Pie

This Dairy-Free Lentil and Vegetable Shepherd’s Pie is a hearty and comforting meal that’s perfect for a cozy Friday dinner. The savory lentil and vegetable filling is topped with creamy mashed potatoes made dairy-free with olive oil or plant-based milk. It’s a wholesome twist on a classic recipe that everyone at the table will enjoy.

Ingredients:
For the Filling:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup mushrooms, chopped
• 1 can (15 oz) lentils, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the Mashed Potatoes:

• 4 large potatoes, peeled and diced
• 1/4 cup olive oil or unsweetened plant-based milk
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash with olive oil or plant-based milk. Season with salt and pepper and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, and mushrooms. Sauté until softened, about 5 minutes.
4. Stir in lentils, vegetable broth, tomato paste, thyme, and smoked paprika. Simmer for 10 minutes, allowing the flavors to meld. Season with salt and pepper.
5. Transfer the lentil mixture to a baking dish. Spread the mashed potatoes evenly over the top.
6. Bake for 25-30 minutes, or until the top is golden brown.
7. Let cool slightly before serving.

This lentil and vegetable shepherd’s pie is the ultimate comfort food, made entirely dairy-free. It’s satisfying, flavorful, and perfect for winding down on a Friday evening. Pair it with a side salad for a complete meal that’s both hearty and nutritious.

Creamy Coconut Chickpea Stew

This Creamy Coconut Chickpea Stew is a rich and flavorful one-pot meal that’s both dairy-free and incredibly satisfying. With a creamy coconut milk base and a blend of spices, this stew is perfect for warming up on a chilly Friday evening. Serve it with crusty bread or rice to soak up the delicious sauce.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 cups fresh spinach or kale
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes.
2. Stir in garlic, ginger, cumin, coriander, and smoked paprika. Cook for 1 minute until fragrant.
3. Add chickpeas, coconut milk, and vegetable broth. Bring to a simmer and cook for 15 minutes.
4. Stir in the spinach or kale and cook until wilted, about 2-3 minutes. Season with salt and pepper.
5. Serve hot, garnished with fresh cilantro.

This creamy coconut chickpea stew is a fantastic option for a cozy and nourishing Friday dinner. With its bold flavors and creamy texture, it’s a satisfying meal that’s easy to prepare and completely dairy-free.

Dairy-Free Sesame Ginger Stir-Fried Noodles

These Dairy-Free Sesame Ginger Stir-Fried Noodles are a quick, delicious, and versatile dish that’s perfect for a stress-free Friday dinner. The sesame-ginger sauce is packed with flavor, while the stir-fried veggies and noodles make it a wholesome meal. It’s an ideal option for a flavorful weeknight meal that doesn’t require hours in the kitchen.

Ingredients:

• 8 oz rice noodles or spaghetti
• 2 tablespoons sesame oil
• 1 red bell pepper, sliced
• 1 zucchini, julienned
• 1 cup broccoli florets
• 2 green onions, chopped

For the Sauce:

• 1/4 cup soy sauce or tamari
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1-inch piece of ginger, grated
• 1 garlic clove, minced

Instructions:

1. Cook the noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together all the sauce ingredients until well combined.
3. Heat sesame oil in a large skillet or wok over medium-high heat. Add the bell pepper, zucchini, and broccoli. Stir-fry for 5-7 minutes until tender-crisp.
4. Add the cooked noodles to the skillet along with the sauce. Toss everything together and cook for 2-3 minutes until heated through.
5. Serve hot, garnished with green onions.

These sesame ginger stir-fried noodles are a delicious way to wrap up the week. With vibrant vegetables and a flavorful sauce, this dairy-free recipe is a quick and satisfying dinner option that’s sure to become a Friday night favorite.

Spaghetti Squash with Dairy-Free Pesto

This Spaghetti Squash with Dairy-Free Pesto is a light yet satisfying meal that’s perfect for a relaxing Friday dinner. The roasted spaghetti squash serves as a wholesome and gluten-free alternative to traditional pasta, while the dairy-free pesto adds a fresh and zesty flavor. It’s a guilt-free comfort food that’s easy to prepare and packed with nutrients.

Ingredients:

• 1 medium spaghetti squash, halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Pesto:

• 2 cups fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup pine nuts or walnuts
• 2 garlic cloves
• 2 tablespoons nutritional yeast
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Rub the inside of the spaghetti squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 40-50 minutes until tender.
2. While the squash is roasting, prepare the pesto by blending basil, olive oil, pine nuts, garlic, nutritional yeast, salt, and pepper in a food processor until smooth.
3. Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands.
4. Toss the spaghetti squash with the pesto sauce until well coated.
5. Serve warm, garnished with extra basil or pine nuts if desired.

This spaghetti squash with dairy-free pesto is a refreshing and delicious dinner option. It’s light yet flavorful, making it a perfect choice for those who want a healthy and satisfying end to their week.

Dairy-Free Sweet Potato Curry

This Dairy-Free Sweet Potato Curry is a creamy and flavorful dish that’s perfect for a cozy Friday night. The combination of sweet potatoes, coconut milk, and warming spices creates a rich, velvety curry that’s both comforting and nourishing. Serve it with rice or naan for a complete meal that’s sure to satisfy.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 2 large sweet potatoes, peeled and diced
• 1 cup vegetable broth
• 2 cups spinach or kale
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until softened, about 5 minutes.
2. Stir in the curry powder and turmeric, cooking for 1 minute until fragrant.
3. Add the sweet potatoes, coconut milk, and vegetable broth. Bring to a simmer and cook for 20-25 minutes until the sweet potatoes are tender.
4. Stir in the spinach or kale and cook until wilted. Season with salt and pepper to taste.
5. Serve hot with rice or naan.

This dairy-free sweet potato curry is the perfect way to warm up on a Friday evening. Its creamy texture and bold flavors make it a crowd-pleasing dish that’s simple to prepare and incredibly satisfying.

Roasted Cauliflower Tacos with Avocado Sauce

These Roasted Cauliflower Tacos with Avocado Sauce are a fun, flavorful, and completely dairy-free dinner idea. The spiced cauliflower offers a smoky and slightly crispy texture, while the creamy avocado sauce provides a refreshing balance. Perfect for a casual Friday dinner, these tacos are a hit for everyone at the table.

Ingredients:
For the Cauliflower:

• 1 head cauliflower, cut into small florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Avocado Sauce:

• 1 ripe avocado
• 2 tablespoons lime juice
• 1/4 cup water
• 1 garlic clove
• Salt to taste

For the Tacos:

• 8 small corn tortillas
• 1/2 cup shredded red cabbage
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
2. In a blender, combine avocado, lime juice, water, garlic, and salt. Blend until smooth and creamy. Adjust the water for desired consistency.
3. Warm the corn tortillas in a skillet or microwave.
4. Assemble the tacos by layering roasted cauliflower, shredded red cabbage, and avocado sauce in each tortilla. Garnish with fresh cilantro.
5. Serve immediately.

These roasted cauliflower tacos with avocado sauce are a delightful way to enjoy a dairy-free dinner. With bold spices and a creamy topping, they’re perfect for a Friday night meal that’s both healthy and satisfying.

Dairy-Free Mushroom Stroganoff

This Dairy-Free Mushroom Stroganoff is a creamy and hearty meal that delivers all the comfort of the classic dish without any dairy. The rich, velvety sauce, made with coconut cream and savory mushrooms, is tossed with pasta for a satisfying Friday dinner. Perfect for those craving a quick and indulgent meal.

Ingredients:

• 12 oz pasta (such as fettuccine or penne)
• 2 tablespoons olive oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 12 oz mushrooms, sliced
• 1 tablespoon soy sauce or tamari
• 1 teaspoon smoked paprika
• 1 cup vegetable broth
• 1/2 cup coconut cream or cashew cream
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 5 minutes.
3. Add the mushrooms and cook until they release their moisture and begin to brown, about 7 minutes. Stir in soy sauce and smoked paprika.
4. Pour in vegetable broth and coconut cream, stirring to combine. If you prefer a thicker sauce, stir in the cornstarch mixture and cook for 2 minutes.
5. Toss the cooked pasta with the sauce until well coated.
6. Serve hot, garnished with fresh parsley.

This dairy-free mushroom stroganoff is a creamy, flavorful dish that’s quick to prepare and perfect for a cozy Friday dinner. It’s a family-friendly meal that’s as nourishing as it is delicious.

Dairy-Free Thai Peanut Stir-Fry

This Dairy-Free Thai Peanut Stir-Fry is a vibrant and satisfying dish packed with colorful vegetables, a creamy peanut sauce, and your choice of protein. The rich and tangy peanut sauce elevates the simple ingredients into a bold and exciting Friday dinner. Serve over rice or noodles for a complete meal.

Ingredients:

• 2 tablespoons sesame oil
• 1 red bell pepper, sliced
• 1 zucchini, julienned
• 1 cup snap peas
• 1 block (14 oz) tofu, cubed, or 1 cup cooked chicken (optional)
• 2 cups cooked rice or noodles

For the Peanut Sauce:

• 1/4 cup peanut butter
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon maple syrup
• 1 garlic clove, minced
• 1/2 teaspoon grated ginger
• Water, to thin as needed

Instructions:

1. In a small bowl, whisk together the peanut sauce ingredients, adding water as needed to reach a smooth, pourable consistency.
2. Heat sesame oil in a large skillet or wok over medium heat. Add tofu or chicken (if using) and cook until browned. Remove and set aside.
3. Add the bell pepper, zucchini, and snap peas to the skillet. Stir-fry for 5-7 minutes until tender-crisp.
4. Return the tofu or chicken to the skillet, then pour the peanut sauce over the mixture. Toss to coat and cook for 2 minutes until heated through.
5. Serve over cooked rice or noodles.

This Thai peanut stir-fry is a quick and flavorful dinner option that’s entirely dairy-free. It’s a perfect balance of creamy, tangy, and savory flavors, making it a delightful way to end your week.

Dairy-Free Black Bean Enchiladas

These Dairy-Free Black Bean Enchiladas are packed with protein, flavor, and just the right amount of spice. The homemade enchilada sauce and dairy-free cheese alternative make this dish a wholesome, plant-based twist on a classic Mexican favorite. Perfect for a Friday dinner that’s both comforting and nutritious.

Ingredients:

• 8 small corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked corn kernels
• 1/2 cup dairy-free shredded cheese (optional)
• 2 cups enchilada sauce (store-bought or homemade)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika

For Garnish:

• Sliced avocado
• Fresh cilantro
• Lime wedges

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with a bit of oil.
2. In a bowl, mix black beans, corn, cumin, and smoked paprika.
3. Warm the tortillas slightly to make them pliable. Spoon the black bean mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.
4. Pour the enchilada sauce over the rolled tortillas, ensuring they are fully coated. Sprinkle with dairy-free cheese if using.
5. Bake for 20-25 minutes until heated through and bubbly.
6. Serve hot, garnished with avocado slices, cilantro, and lime wedges.

These dairy-free black bean enchiladas are a crowd-pleasing dish that’s bursting with flavor. They’re easy to make, versatile, and perfect for a relaxed Friday dinner that the whole family will enjoy.

Note: More recipes are coming soon!