Anna Ervin Recipes Seasonal Vegan Vegetarian

Infused Green Chile Black Bean Enchiladas

When I first made the switch to a vegan diet, the one meal that I craved more than anything else was my mom’s Green Chile Enchiladas. I talked about them all the time, to the point that she finally asked me how we could change up her recipe to meet my dietary needs.

We swapped the chicken for black beans, Greek yogurt for coconut milk, and cheese for well, vegan cheese.

I think a lot of times people get hung up on the idea that eating plant-based has to be difficult. The fact is, I’ve found that most of my old favorite recipes (particularly the ones my mom frequently cooked) were actually really easy to replicate using nothing but plants. All I needed to do was shift my focus toward the countless vegan options that are available to me.

I hope you enjoy this veggie-packed, cannabis-infused take on one of my favorite childhood recipes!

Homemade Green Chicken Enchiladas with Cilantro and Sauce

Green Chile Black Bean Enchiladas


  • 3 7oz cans diced green chiles (two for the filling, one for the sauce)
  • 16oz jar green chile enchilada sauce
  • 14oz can coconut milk, full fat and chilled
  • 2 Tbsp infused olive oil (or mix in regular oil to adjust your dosage)
  • 1 bell pepper (any color)
  • 2-3 jalepenos
  • 1 head broccoli
  • ½ red or yellow onion
  • 1 tsp cumin
  • ½ tsp chili powder
  • 1 can black beans, drained and rinsed
  • ½ cup shredded vegan mozzarella or vegan cheddar cheese (I use Follow Your Heart)
  • 9-12 six-inch flour tortillas

Optional Toppings

  • 1 avocado, sliced
  • handful cilantro leaves, chopped
  • 1 diced tomato


Preheat oven to 400. Add jar of enchilada sauce and one can of green chiles to a small sauce pan over low-medium heat. Open your jar of coconut milk, if chilled it should have separated. Scoop the solid part into your sauce and discard the liquid. Stir until sauce comes to a low simmer and remove from heat.

Heat infused oil in a large skillet over medium heat. Add peppers, broccoli and onion, and sauté for 5 minutes, or until soft and fragrant. Season with cumin and chili powder, then add black beans and two cans of green chiles. Stir until combined and remove from heat.

Add about ½ cup of sauce to the bottom of a large baking dish, just enough to leave a thin layer. Spoon about 2-3 tablespoons of black bean filling into a tortilla, roll it up and place it in the pan. Repeat until you fill the pan. If you have leftover filling, throw it in the fridge to use later for leftover burrito bowls, breakfast scrambles, or even tacos.

Pour remaining sauce over enchiladas, sprinkle cheese over the top and bake for 10-15 minutes, making sure the tortillas don’t get too crispy.

Remove from oven, garnish with avocado, cilantro, and diced tomato. Serve warm and store in fridge for up to 3 days.

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