Vegan Black Bean Enchilada Soup

After almost 2 weeks without any new recipes, I’m back with the most delicious vegan black bean enchilada soup.

After being away for two weeks over the holidays (all the details here), I very much needed to catch up on work the past two weekends. Plus, I’m going to Vancouver this coming weekend for a nutrition course, so I needed to test and photograph many recipes while I had the chance.

Testing and photographing new recipes is not so easy when you work during the week, especially during winter in Canada, when the sun is only bright enough between 10am and 2pm!

Black Bean Enchilada Soup

This soup is just one of the recipes I made this weekend.

I made it many times and I’m happy to report that I finally succeeded in making Shaun appreciate a bowl of soup. He eats anything I make, but soup is certainly not his favorite. This soup though, he liked.

Black Bean Enchilada Soup

Black Bean Enchilada Soup

Black Bean Enchilada Soup

I tested this recipe both in the Instant Pot and on the stovetop, so use your preferred method. Either way, you’ll end up with a delicious and healthy soup. Both methods are easy and require about the same amount of time. The only extra step required for the stovetop method is occasional stirring. That’s all!

This soup is packed with flavor, thanks to a base of enchilada sauce. You could use store-bought enchilada sauce, but I decided to make it from scratch, which requires only 5 basic ingredients and less than 5 minutes. Plus, I make the sauce directly in the same pot before adding the rest of the ingredients. So really, there’s no extra cleaning.

For the Instant Pot method, I start with the enchilada sauce using the sauté setting. I then add the remaining ingredients and cook everything under high pressure for 20 minutes. You can leave it there while it cooks, which means you only have 15 minutes of work in the kitchen.

As for the stovetop method, it’s very similar. I make the enchilada sauce first, which takes less than 5 minutes. I then add the remaining ingredients, bring it to a boil, then simmer for 25 minutes (or until the sweet potatoes are fork tender). There’s barely any more work to it.

I also made some homemade tortilla strips, which are completely optional. You can also use store-bought for a quicker option.

Black Bean Enchilada Soup

Black Bean Enchilada Soup

Black Bean Enchilada Soup

Watch How to Make this Recipe:

Black Bean Enchilada Soup
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5 from 1 vote

Vegan Black Bean Enchilada Soup

A simple flavorful soup packed with black beans, sweet potatoes and other vegetables. This soup can be made on the stovetop or in the Instant Pot. All you need is one pot and 15 minutes of preparation.
Course Soup
Cuisine Mexican, vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6


  • 1 medium yellow onion, diced
  • 1 medium sweet potato or yam, diced
  • 1 red bell pepper, diced
  • 1 540ml can (19oz) black beans, drained and rinsed
  • 1 cup corn (I used frozen)
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin, ground
  • 1/2 tablespoon chili powder
  • 1 teaspoon salt (see note)
  • 3-4 cups water or vegetable broth, no added salt (see note)
  • 1 cup kale, chopped

Enchilada Sauce

  • 2 tablespoons vegan butter or margarine
  • 2 tablespoons flour
  • 1 1/2 tablespoon chili powder
  • 1 teaspoon cumin, ground
  • Pinch of cayenne (optional)
  • 1 cup tomato paste
  • 1 1/2 cup water or vegetable broth, no added salt

Baked Tortilla Strips (optional)

  • 2 12" whole wheat tortillas
  • Pinch of salt
  • 1 teaspoon chili powder
  • 1/2 tablespoon olive oil


Stovetop Method

  • Start with the enchilada sauce: In a large saucepan, melt the butter over medium heat. Stir the flour. A thick paste should form. Stir in the chili powder, cumin and cayenne of using. Cook one minute until fragrant.
  • Stir in the tomato paste and the broth. Whisk until smooth. The sauce should be thick and smooth within minutes.
  • Add the remaining ingredients to the saucepan, with the enchilada sauce, except for the kale. Stir all the ingredients together, then bring to a boil. Reduce heat to low-medium and simmer for 25 minutes or until the sweet potatoes are fork tender. The smaller the sweet potatoes are cut, the faster they will cook.
  • Stir in the chopped kale and cook for another 5 minutes. 
  • Serve with tortilla chips (homemade recipe below), avocado, green onions and cilantro if desired.

Instant Pot Method

  • Start with the enchilada sauce: Set the Instant Pot to Sauté setting for 5 minutes. Ensure your enchilada sauce ingredients are ready, you'll need to work fast. First, melt your butter, then stir in the flour to form a thick paste. Stir in the chili powder, cumin and cayenne if using, cooking for a few seconds.
  • Stir in your tomato paste and broth. Whisk together until a smooth sauce forms. Turn off the Instant Pot.
  • Add the remaining ingredients to the Instant Pot, except for the kale. Close and cook under manual or soup mode for 20 minutes. Set the steam release handle to "sealing".
  • When the soup is done cooking, turn off the Instant Pot and release steam.
  • Stir in the kale, then place the lid back on and let it "cook" for 5 minutes.
  • Serve with tortilla chips (homemade recipe below), avocado, green onions and cilantro if desired.

Baked Tortilla Chips

  • Set oven to 400F. Cut the tortillas in half, then cut each half into long, thin strips. Place them on a baking sheet, then sprinkle with salt and chili powder and drizzle with oil. Toss until evenly coated.
  • Layer the strips into a single layer on the baking sheet. Cook for 6-8 minutes or until lightly golden and crispy. Keep an eye on them to avoid burning (they can burn quick!). Serve on top of the enchilada soup.


If using low sodium vegetable broth instead of broth with no added salt, reduce the amount of salt added to the recipe.
Use 4 cups of water or broth if using the stovetop method and 3 cups if using the Instant Pot.
I used whole wheat flour in the enchilada sauce, but all-purpose white flour or gluten-free flour works as well.
For a gluten-free soup, use gluten-free tortilla strips and use all-purpose gluten-free flour. 

If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!


  • Catherine

    5 stars
    Such a nice flavorful soup!!! My boyfriend and I loved it! We made it in the instant pot and added some chopped garlic as well ??

  • Madeline

    5 stars
    This recipe is such a winner! My husband and I were totally entranced by the deliciousness. I had to use dry black beans, because canned ones are hard to find here in Germany. I cooked 250 g black beans in the instant pot while making the enchilada sauce, and then added them to the soup. This was actually not a bad thing, because I had the rich bean broth to use to thin the soup with. I also love the flavor of lightly browned garlic, so instead of garlic powder I sauteed four garlic cloves very briefly before adding the spices and flour to the margarine. Other than that I pretty much stuck to the recipe; it made a huge pot of soup and I can’t wait to eat it again tomorrow! By the way, this recipe is a great opportunity to use up old dried up tortillas which are too stiff to be used for tacos… I sprayed them lightly with water before adding the oil and salt, and they backed up like a crispy/chewy charm.

    • Unsweetened Caroline

      Hi Madeline, thank you so much for the feedback! I’m so happy you both liked it and that it worked well with the few modifications. Adding garlic is always a good idea. Enjoy the leftovers! 🙂

  • Catherine

    5 stars
    Love this soup! Reminds me of a veggie packed chili, except a little thicker on the sauce. Love it with freshly baked tortilla strips! Will be keeping this recipe in my regular menu rotation

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