The Mehrotra Kitchen saarthmcom/recipes
Add a recipe
Soya and Black Bean Enchiladas Mexican
Lunch · Dinner · Added by Nishi · Sep 2026

Soya and Black Bean Enchiladas

A protein-packed enchilada dish made with a filling of soaked soya chunks and black beans blended together with seasonings and chickpea flour. This versatile mixture can also be used to make veggie burgers or served as a meal prep base.

0 0 sign in to save it to a list
Prep
20 min
Cook
25 min
Total
45 min
Servings
4 to 6
Kitchen tested Kitchen tested by Nishi · On the to-try list for Vidu
Main CourseHigh ProteinMeal Prep
Saved from Anisha · edited by Saarth

Ingredients

×
tap to tick off
  • ShowHide Nishi’s Laal Enchilada Sauce · 10 ingredients, 4 steps
    1. Preheat oven to 480 degree F (250°C). Place vegetables in a shallow baking dish and pour in vegetable stock. Sprinkle salt on top.
    2. Bake for 12-14 minutes. Finish by broiling for 5 minutes so vegetables are slightly blistered and charred.
    3. Pour contents of dish into blender.
    4. Blend until smooth to make salsa roja.
    Open Nishi’s Laal Enchilada Sauce on its own page
  • optional for blending
  • optional For Mixing IN
  • for garnish
  • optional to serve

Method

  1. 01

    Soak 200 g Nutrela soya mini chunks in hot water.

  2. 02

    Blend the soaked soya chunks with 2 small chilies in a blender. You will need to blend in batches. Add splashes of vegetable broth as needed to get the mixture to blend more easily.

  3. 03

    Drain a 29 oz can of black beans and add them to the blender. Mix with a spoon before blending so that the ground soya chunks and beans are interspersed with each other. Blend in batches.

  4. 04

    Once everything is blended, season the mix with 3 teaspoons of salt (you may need to add more later for flavor), hot sauce, and mixed Mexican seasoning. Mix well.

  5. 05

    Add 1/4 cup of besan (chickpea flour) to the mixture. This dries it out so you can easily form it into patties. Depending on how much vegetable broth you added, you might want to add a little bit more than 1/4 cup of besan. You can add corn kernels or other ingredients as desired. The consistency should be like cookie dough when you scoop it out—thick enough to hold together but still wet and sticky.

  6. 06

    Pour about 1/4 to 1/2 inch of enchilada sauce into the bottom of a glass Pyrex or casserole dish.

  7. 07

    Dip flour tortillas one at a time in both sides of the sauce to coat them nicely. Fill each tortilla with the protein mixture and a sprinkle of cheese, then roll it up. Place in the dish and repeat until the dish is filled with rolled tortillas.

  8. 08

    Pour the remainder of your sauce (about 3/4 cup) on top of all the rolled tortillas, then sprinkle with cheese.

  9. 09

    Bake at 350°F (180°C) for 20 to 25 minutes, or until the cheese is melty and bubbly.

  10. 10

    Garnish with chopped green onion or cilantro. Serve with Greek yogurt if desired instead of sour cream.

Family notes

Nishi Sep 21, 2026
I was alluding to this in the recipe, but you can use the filling to make veggie burgers! Just pat into flat patties and pan fry on each side for 2 min at medium heat.
0

Sign in to add a note.