Vegan (with dairy-free cheese)
Gluten-free (with gf 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 dairy-free 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 9×13 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.