35+ Easy & Nutritious Sunday Vegan Black Bean Recipes to Impress

When it comes to preparing a satisfying and nutritious meal for a relaxed Sunday, few ingredients can match the versatility and heartiness of black beans.

Packed with protein, fiber, and essential nutrients, black beans are not only healthy but also incredibly adaptable in a wide range of dishes.

Whether you’re looking for a hearty soup, flavorful tacos, or a comforting chili, black beans serve as the perfect base for a variety of vegan meals that are perfect for a Sunday feast.

In this article, we’ll explore 35+ vegan black bean recipes that will elevate your Sunday dining experience and leave you craving more.

From quick weeknight fixes to slow-cooked wonders, these dishes offer something for everyone.

35+ Easy & Nutritious Sunday Vegan Black Bean Recipes to Impress

With these 35+ Sunday vegan black bean recipes, you’ll never run out of fresh ideas for your plant-based meals.

Whether you’re a long-time vegan or just beginning to explore more plant-based dishes, black beans are a great addition to your kitchen routine.

These recipes offer diverse flavors, from smoky and spicy to tangy and fresh, ensuring that every Sunday meal is exciting and satisfying. The best part?

These recipes are not only delicious but also packed with nutrients, making them a perfect choice for healthy, satisfying family meals.

Try them out, and let black beans become your go-to ingredient for unforgettable vegan meals!

Smoky Vegan Black Bean Chili

This hearty Smoky Vegan Black Bean Chili is a comforting Sunday meal perfect for cozying up with family or friends. Packed with protein-rich black beans, smoky spices, and a medley of fresh vegetables, it’s a dish that brings warmth and bold flavors to your table. Whether you’re planning a laid-back Sunday brunch or a casual dinner, this chili will be the star of the day.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 cup diced tomatoes (canned or fresh)
• 2 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chili powder
• Salt and black pepper to taste
• Optional toppings: avocado slices, fresh cilantro, vegan sour cream

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant, about 3-4 minutes.
2. Add the diced bell peppers and cook for 5 minutes until softened.
3. Stir in black beans, diced tomatoes, vegetable broth, and tomato paste. Mix well.
4. Add smoked paprika, cumin, chili powder, salt, and black pepper. Bring the mixture to a boil.
5. Lower the heat and let it simmer for 20-25 minutes, stirring occasionally.
6. Adjust seasoning as needed. Serve hot with your choice of toppings.

This Smoky Vegan Black Bean Chili is a crowd-pleaser that’s simple to prepare yet packed with complex flavors. Perfect for meal prep or leftovers, it’s a recipe that gets better with time. Pair it with crusty bread or tortilla chips for an unforgettable Sunday meal.

Black Bean and Sweet Potato Enchiladas

For a vibrant and filling Sunday feast, these Black Bean and Sweet Potato Enchiladas hit all the right notes. The creamy sweet potato pairs beautifully with the earthy black beans, and the enchilada sauce ties it all together. It’s a dish that looks as impressive as it tastes, making it ideal for sharing.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• 8-10 corn tortillas
• 2 cups vegan enchilada sauce
• ½ cup vegan shredded cheese (optional)
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Steam or boil sweet potato cubes until tender, about 10-12 minutes. Mash and set aside.
3. Heat olive oil in a skillet and sauté onion until soft. Add black beans, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes.
4. Mix the mashed sweet potatoes with the black bean mixture.
5. Spread a small amount of enchilada sauce on the bottom of a baking dish.
6. Fill each tortilla with the sweet potato and black bean filling, roll it up, and place seam-side down in the dish.
7. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with vegan cheese if desired.
8. Bake for 20-25 minutes until the sauce is bubbling and the cheese is melted. Garnish with fresh cilantro before serving.

These Black Bean and Sweet Potato Enchiladas are a Sunday favorite that never disappoints. They’re as wholesome as they are delicious, providing a balance of flavors and textures. Serve with a side of vegan sour cream or guacamole for a complete meal that’ll have everyone coming back for seconds.

Vegan Black Bean and Quinoa Salad

For a light yet satisfying Sunday option, this Vegan Black Bean and Quinoa Salad is the perfect choice. Packed with plant-based protein, vibrant veggies, and a zesty lime dressing, it’s a dish that energizes you for the week ahead. Whether you’re serving it as a main or a side, it’s guaranteed to impress.

Ingredients

• 1 cup cooked quinoa
• 1 ½ cups cooked black beans (or 1 can, drained and rinsed)
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh, canned, or frozen)
• ½ red onion, finely diced
• 1 avocado, diced
• ¼ cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions

1. In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, corn, red onion, and avocado.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro before serving.

This Vegan Black Bean and Quinoa Salad is a colorful and nutritious addition to your Sunday table. Easy to prepare and incredibly versatile, it can be customized with your favorite seasonal vegetables or herbs. Serve it chilled or at room temperature for a refreshing, satisfying meal.

Vegan Black Bean Tacos

Vegan Black Bean Tacos are a quick and easy Sunday meal that packs a punch of flavor. The combination of seasoned black beans, fresh veggies, and creamy avocado makes for the perfect taco filling. These tacos are versatile, customizable, and ideal for a casual Sunday dinner that everyone will enjoy.

Ingredients

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 medium avocado, sliced
• 1 small red onion, thinly sliced
• 1 cup diced tomatoes
• Fresh cilantro, chopped
• Vegan sour cream or salsa for topping

Instructions

1. Heat olive oil in a skillet over medium heat. Add black beans, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to coat and cook for 5-7 minutes until heated through.
2. Warm tortillas in a dry skillet or microwave until soft and pliable.
3. To assemble the tacos, spoon the seasoned black beans onto each tortilla. Top with shredded lettuce, avocado slices, red onion, diced tomatoes, and fresh cilantro.
4. Serve with vegan sour cream or salsa and enjoy!

These Vegan Black Bean Tacos are simple yet bursting with flavor. The black beans are hearty and satisfying, while the fresh toppings add a wonderful crunch and creaminess. Perfect for a Sunday night taco night, these tacos are easy to assemble, customizable to your tastes, and sure to become a go-to meal in your rotation.

Black Bean and Avocado Toast

If you’re looking for a quick and satisfying Sunday brunch, Black Bean and Avocado Toast is a delicious and nutritious option. The creamy avocado pairs perfectly with the seasoned black beans, and when served on toasted bread, it’s an ideal start to your day. This simple yet filling dish is perfect for a solo meal or as a light family breakfast.

Ingredients

• 2 slices whole-grain bread
• 1 ripe avocado
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• ½ tsp cumin
• ¼ tsp chili powder
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, chopped
• Red pepper flakes (optional)

Instructions

1. Toast the bread slices until golden and crispy.
2. In a small bowl, mash the avocado with lime juice, salt, and pepper. Spread the mashed avocado generously on each slice of toast.
3. In a separate bowl, season the black beans with cumin, chili powder, salt, and pepper. Heat the beans in a skillet over medium heat for 3-4 minutes until warm.
4. Spoon the seasoned black beans over the avocado toast.
5. Garnish with fresh cilantro and red pepper flakes (if desired) for an extra kick.

Black Bean and Avocado Toast is an easy yet satisfying dish that’s perfect for a Sunday morning. The creamy avocado and savory black beans create a delightful flavor combination, and the whole-grain bread adds a wholesome touch. It’s quick to prepare, making it an ideal option for a busy yet relaxed Sunday brunch.

Black Bean and Veggie Stir-Fry

A delicious and healthy Vegan Black Bean and Veggie Stir-Fry is a great way to clean out your fridge while enjoying a nutritious and flavorful meal. With a variety of colorful vegetables, protein-packed black beans, and a savory stir-fry sauce, this dish is perfect for a Sunday lunch or dinner. It’s quick, easy, and packed with nutrients to fuel your day.

Ingredients

• 1 tbsp sesame oil (or olive oil)
• 1 medium bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, thinly sliced
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tsp maple syrup or agave syrup
• 1 tbsp sesame seeds
• 1 green onion, sliced (for garnish)

Instructions

1. Heat sesame oil in a large skillet or wok over medium heat. Add the bell pepper, zucchini, and carrot. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the black beans and cook for 3-4 minutes until heated through.
4. In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, and maple syrup. Pour the sauce over the veggie and bean mixture and stir to coat evenly.
5. Garnish with sesame seeds and green onions before serving.

This Vegan Black Bean and Veggie Stir-Fry is a perfect Sunday dish for anyone seeking a flavorful, quick, and nutritious meal. The savory stir-fry sauce brings all the ingredients together, while the black beans add heartiness and protein. It’s an easy-to-make meal that can be customized with any vegetables you have on hand, making it ideal for a healthy and satisfying Sunday lunch or dinner.

Vegan Black Bean Burrito Bowl

A Vegan Black Bean Burrito Bowl is the ultimate Sunday comfort food. Packed with seasoned black beans, cilantro rice, fresh veggies, and your choice of toppings, this bowl is a hearty, customizable, and nourishing meal. It’s perfect for a relaxed Sunday lunch or dinner, offering the flavors of a burrito in a lighter, more nourishing bowl form.

Ingredients

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 cup cooked brown rice or quinoa
• 1 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp chili powder
• 1 tsp lime juice
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 medium tomato, diced
• 1 avocado, sliced
• 1 small red onion, finely diced
• Fresh cilantro, chopped
• Salsa or pico de gallo (optional)
• Vegan sour cream (optional)
• Hot sauce (optional)

Instructions

1. In a skillet, heat olive oil over medium heat. Add the black beans, cumin, chili powder, and lime juice. Cook for 5-7 minutes until the beans are heated through and the spices are fragrant.
2. To assemble the burrito bowls, start by placing a base of brown rice or quinoa in each bowl.
3. Top with black beans, corn, diced tomato, red onion, avocado slices, and fresh cilantro.
4. Add a dollop of salsa or pico de gallo, vegan sour cream, and hot sauce for extra flavor if desired.
5. Serve immediately and enjoy!

This Vegan Black Bean Burrito Bowl is the perfect combination of flavors, textures, and nutrition. It’s versatile, so you can swap ingredients based on your preferences or what’s in season. The black beans provide a hearty base, while the fresh veggies and zesty toppings make it a fun, customizable meal. It’s a great way to enjoy a comforting yet light meal on a Sunday, and it’s easy to prepare for a crowd or for meal prep during the week.

Black Bean and Spinach Stuffed Sweet Potatoes

Black Bean and Spinach Stuffed Sweet Potatoes are a delicious, nutrient-packed, and satisfying Sunday dinner option. The sweetness of roasted sweet potatoes pairs perfectly with the savory black bean and spinach filling, creating a well-rounded and comforting dish. With minimal ingredients and easy preparation, this meal will quickly become a go-to for cozy Sundays.

Ingredients

• 4 medium sweet potatoes
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 2 cups fresh spinach
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast in the oven for 40-45 minutes, or until tender.
3. While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the black beans, garlic powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
5. Once the sweet potatoes are cooked, carefully slice them open and fluff the insides with a fork.
6. Stuff each sweet potato with the black bean and spinach mixture.
7. Top with avocado slices, fresh cilantro, and a squeeze of lime juice before serving.

These Black Bean and Spinach Stuffed Sweet Potatoes are a wholesome, flavorful, and filling Sunday meal that can be prepared with minimal effort. The sweet potatoes offer a natural sweetness, while the black beans and spinach add savory depth and nutrients. This dish is perfect for a cozy, satisfying dinner, and it’s versatile enough to be enjoyed year-round. The addition of avocado and lime adds freshness, making it a balanced meal that’s both nourishing and delicious.

Vegan Black Bean Soup

Vegan Black Bean Soup is a perfect Sunday dish for those looking for a warming, filling, and flavorful meal. Made with simple ingredients like black beans, tomatoes, and spices, this soup is easy to prepare and incredibly satisfying. It’s a great option for meal prep, and it gets better with time, making it ideal for a cozy Sunday dinner or a hearty lunch during the week.

Ingredients

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh lime juice (optional)
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Sauté until softened, about 5-7 minutes.
2. Stir in black beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer.
3. Reduce heat and let the soup cook for 20-25 minutes, stirring occasionally.
4. For a smoother consistency, you can blend part of the soup with an immersion blender or regular blender (optional).
5. Stir in fresh lime juice for an added burst of flavor, if desired.
6. Garnish with fresh cilantro before serving.

Vegan Black Bean Soup is a comforting, nourishing, and flavorful dish that’s perfect for a Sunday dinner. It’s packed with protein from the black beans and is full of rich, smoky flavors. The soup is easy to make and can be adjusted to your spice preference. Whether served on its own or with a side of crusty bread, this black bean soup is the ultimate cozy meal for a Sunday evening, and it’s just as delicious the next day for leftovers!

Vegan Black Bean and Corn Salad

This Vegan Black Bean and Corn Salad is a vibrant, fresh, and easy-to-make dish that’s perfect for a light Sunday lunch or dinner. The combination of sweet corn, hearty black beans, and zesty lime dressing makes this salad both satisfying and refreshing. It’s a versatile recipe that can be served on its own or as a side dish to your favorite vegan mains.

Ingredients

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 medium red bell pepper, diced
• 1 small red onion, finely diced
• 1 avocado, diced
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro, chopped
• 1 tbsp apple cider vinegar (optional)

Instructions

1. In a large mixing bowl, combine the black beans, corn, red bell pepper, red onion, and avocado.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, pepper, and apple cider vinegar (if using).
3. Pour the dressing over the salad and toss everything together gently until well coated.
4. Garnish with fresh cilantro before serving.

This Vegan Black Bean and Corn Salad is quick, refreshing, and packed with flavor. The sweetness of the corn and the creamy avocado perfectly complement the hearty black beans, making it a satisfying dish. The tangy lime dressing adds a zesty punch, making it a perfect option for a light yet filling Sunday meal. It’s also great for meal prepping, as the flavors meld even better after a few hours in the fridge.

Black Bean and Butternut Squash Chili

This Vegan Black Bean and Butternut Squash Chili is a cozy, hearty dish that’s perfect for a chilly Sunday evening. The combination of tender butternut squash, black beans, and a blend of spices creates a rich and comforting chili. It’s a healthy, filling meal that’s packed with vitamins, fiber, and plant-based protein, making it an ideal dish to warm you up on a relaxed Sunday.

Ingredients

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 medium butternut squash, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• 1 tsp ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, sauté the onion and garlic in a little oil over medium heat until soft and fragrant, about 5 minutes.
2. Add the butternut squash cubes and cook for another 5 minutes, stirring occasionally.
3. Stir in the black beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, coriander, salt, and pepper.
4. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the squash is tender.
5. Serve hot, garnished with fresh cilantro.

This Black Bean and Butternut Squash Chili is a comforting and hearty dish, perfect for a cool Sunday evening. The natural sweetness of the butternut squash balances out the savory spices, while the black beans provide a rich, hearty texture. It’s a wholesome, nourishing dish that’s easy to prepare and makes for fantastic leftovers. The addition of cilantro adds a fresh pop of flavor that elevates this chili, making it a cozy and satisfying meal to enjoy with family and friends.

Vegan Black Bean and Quinoa Stuffed Peppers

Vegan Black Bean and Quinoa Stuffed Peppers are a wholesome and flavorful dish perfect for a Sunday dinner. The combination of protein-packed black beans and quinoa, along with the vibrant bell peppers, creates a satisfying and healthy meal. These stuffed peppers are a great way to enjoy plant-based ingredients while keeping things flavorful and fun to prepare.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• 1 tbsp olive oil
• 1 medium tomato, diced
• 1 small red onion, finely diced
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)
• Lime wedges for serving (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
3. In a large bowl, combine the cooked quinoa, black beans, cumin, chili powder, smoked paprika, olive oil, diced tomato, red onion, salt, and pepper. Stir to combine.
4. Stuff each bell pepper with the quinoa and black bean mixture, packing it tightly.
5. Cover the baking dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the filling is heated through.
7. Serve the stuffed peppers with fresh cilantro and lime wedges, if desired.

These Vegan Black Bean and Quinoa Stuffed Peppers are a flavorful and satisfying Sunday meal. The combination of quinoa and black beans creates a protein-packed filling, while the smoky spices add depth of flavor. The bell peppers become perfectly tender after baking, and the dish can be served with a refreshing squeeze of lime and cilantro for a fresh finish. These stuffed peppers are not only filling but also make for great leftovers, making them a fantastic option for Sunday dinner or meal prep for the week ahead.

Vegan Black Bean Tacos

Vegan Black Bean Tacos are a quick, flavorful, and satisfying meal that makes for a perfect Sunday dinner. The seasoned black beans are the star of this dish, and when paired with fresh toppings like avocado, salsa, and cilantro, they create the ultimate taco experience. These tacos are not only delicious but also incredibly easy to customize to suit any taste.

Ingredients

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 8 small soft corn tortillas
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1 small red onion, thinly sliced
• 1 cup salsa or pico de gallo
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat olive oil in a skillet over medium heat. Add the black beans, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and well-seasoned.
2. While the beans are cooking, warm the tortillas in a separate skillet or on a griddle for 1-2 minutes on each side.
3. Assemble the tacos by spooning the black bean mixture onto each tortilla.
4. Top with sliced avocado, shredded lettuce, red onion, salsa, and fresh cilantro.
5. Serve immediately with lime wedges on the side.

These Vegan Black Bean Tacos are a perfect Sunday meal because they are not only delicious but also versatile. The black beans are seasoned with spices to give them a rich, smoky flavor, and the fresh toppings add brightness and texture. You can easily swap or add ingredients based on your preferences, making this recipe customizable for everyone at the table. It’s an easy, filling, and flavor-packed meal that can be ready in under 30 minutes, making it ideal for a low-effort, high-reward Sunday dinner.

Black Bean and Avocado Quesadillas

Black Bean and Avocado Quesadillas are a flavorful and satisfying twist on the classic quesadilla. With seasoned black beans, creamy avocado, and melty vegan cheese, this dish is the perfect comfort food for a relaxed Sunday evening. It’s a quick and easy recipe, perfect for when you’re craving something both savory and nutritious, but don’t want to spend too much time in the kitchen.

Ingredients

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 4 large flour tortillas
• 1 avocado, mashed
• 1 cup vegan cheese shreds (optional)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 2 tbsp olive oil
• Salsa or guacamole for serving

Instructions

1. In a bowl, combine the black beans, cumin, chili powder, salt, and pepper. Mash the beans slightly with a fork to create a thicker texture.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Place a tortilla in the skillet and spread a layer of the black bean mixture on top, followed by mashed avocado and a sprinkle of vegan cheese.
3. Place another tortilla on top, and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese has melted.
4. Repeat with the remaining tortillas and filling.
5. Cut the quesadillas into wedges and serve with salsa or guacamole on the side.

Black Bean and Avocado Quesadillas are a simple yet satisfying meal that makes the perfect comfort food for a Sunday evening. The creamy avocado pairs beautifully with the hearty, seasoned black beans, while the crispy tortillas provide a delicious crunch. This recipe is quick to prepare, making it ideal for a cozy meal when you don’t want to spend too much time cooking. Whether enjoyed as a light dinner or a snack, these quesadillas are a guaranteed crowd-pleaser.

Vegan Black Bean and Sweet Potato Enchiladas

Vegan Black Bean and Sweet Potato Enchiladas are a delicious, hearty dish perfect for a Sunday dinner. The combination of tender sweet potatoes, seasoned black beans, and a rich, flavorful enchilada sauce makes these enchiladas both comforting and nutritious. Whether served with rice or a simple salad, this dish is a crowd-pleaser that’s sure to satisfy your craving for bold, savory flavors.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 8 corn tortillas
• 1 can (14 oz) enchilada sauce
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they are tender.
3. Stir in the black beans, cumin, chili powder, garlic powder, salt, and pepper. Cook for an additional 3-4 minutes.
4. In a baking dish, spread a thin layer of enchilada sauce.
5. Fill each tortilla with the sweet potato and black bean mixture and roll them up. Place the rolled tortillas seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the top of the rolled tortillas, covering them evenly.
7. Cover the baking dish with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and the enchiladas are heated through.
9. Garnish with fresh cilantro and serve with lime wedges.

These Vegan Black Bean and Sweet Potato Enchiladas are a flavor-packed meal that brings together the sweetness of the potatoes, the earthiness of the black beans, and the boldness of the enchilada sauce. The dish is rich in nutrients and satisfying enough to serve as a main course for a Sunday dinner. The enchiladas are easy to prepare, make great leftovers, and can be made ahead of time for an even quicker meal. Whether for a weeknight dinner or a casual Sunday gathering, these enchiladas will impress everyone at the table.

Note: More recipes are coming soon!