May 23, 2012

Bean Enchiladas

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I love Mexican food! I've made this basic recipe many, many times when wanting a quick, simple meal that fills and satisfies us. It's very easy to make, adapt/add to, and seems to be a real crowd pleaser. Try pairing it with Cilantro Lime Rice!

Vegan (with dairy-free cheese)
Gluten-free (with gluten-free tortillas)

Two 15 oz. cans black beans
15 oz. can vegetarian-style refried beans
10 oz. enchilada sauce (try homemade!)
3 cloves garlic
1 small onion
3-4 green onions
1 tsp. cumin
Shredded cheese (Mexican blend, cheddar, etc.)
6 large tortillas
Tomatoes for topping

Dice onion, mince garlic. Saute onion and garlic with cumin and salt over med-high heat for about 7 minutes.
Lower heat to med-low, add refried beans and stir with a spatula until beans soften.
Rinse and drain black beans, add to pan. Stir to combine.
Preheat oven to 325.
Evenly distribute bean mixture to the center of tortillas, leaving space to fold ends in.
Sprinkle some cheese on top of the bean mixture, then roll up with ends tucked in.
Place seam side down in a lightly sprayed 9x13 inch glass baking dish.
Pour enchilada sauce over the top, then shredded cheese and sliced green onions (or add the green onions after baking).
Bake for about 25 minutes. Top with diced tomatoes.

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  1. Beautiful colourful dish and very inventive too. Yummy!

  2. I don't think cheese is vegan...recipe looks good though. Just can't have the cheese

    1. Hi Joanna! There's a note above the recipe on how to make it vegan using dairy-free cheese (like Daiya)

  3. Hey there! I just made this recipe (slightly different) and blogged about it. I didn't use any of your pictures and linked back to your blog. Thanks so much for the recipe!


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