These super simple Vegan Bean Enchiladas are great for busy weeknights. Easy to assemble, great for crowds, and satisfying!
I absolutely love vegan Mexican-inspired food! Especially when it’s easy, yet super tasty. This is a basic recipe that I’ve made many times when wanting a quick, simple meal that fills and satisfies us. It’s incredibly easy to make, or adapt based on your own preferences. And it always seems to be a crowd pleaser which is a nice bonus as well.
I’m also including the recipe link to our favorite homemade enchilada sauce if you want to give that a go as well! If you have a little time (it only takes about 20 minutes) I highly recommend it. Making your own sauce adds so much wonderful flavor and you leave out any funky additives and preservatives from the canned version. Either way, I hope you enjoy these easy enchiladas too!
Come join The Garden Grazer on Instagram and share a photo if you make or adapt this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)
Easy Vegan Bean Enchiladas
- 1 small onion
- 3 cloves garlic
- 15 oz. can refried beans (vegan-style)
- Two 15 oz. cans black beans
- 6 large tortillas* (gluten-free if desired)
- 10 oz. can enchilada sauce (or try homemade!)
- 1 tsp. cumin
- 3-4 green onions
- Vegan cheddar shreds (to taste)
- Diced tomatoes for topping
- Dice onion, mince garlic. Saute onion and garlic with 1 tsp. 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. (Or pour a little enchilada sauce to coat the bottom of the dish first.)
- After all enchiladas are placed in the dish, pour enchilada sauce over the top. Sprinkle with shredded cheese and sliced green onions. (Or add the green onions after baking).
- Bake for about 25 minutes. Top with diced tomatoes before serving.