These satisfying vegan enchiladas are made with a combination of refried beans and black beans. They are quick and easy to assemble, and then just add your favorite toppings! (Vegan with gluten-free option.)
These vegan bean enchiladas are a basic recipe I have made many times when we want a quick, simple meal that satisfies us.
Plus it is easy to assemble making it perfect for weeknights.
The recipe is mild as written (if using mild enchilada sauce) but feel free to spice it up with chipotle, hot sauce, medium green chiles, etc.
We find it is great served with a side of tortilla chips and our favorite restaurant-style blender salsa.
Ingredients for Vegan Bean Enchiladas
For this recipe you will need:
- Yellow onion
- Garlic
- Refried beans: Be sure to find vegan-style as most traditional refried beans are made with lard.
- Black beans
- Large tortillas: Use gluten-free if desired.
- Enchilada sauce
- Ground cumin
- Smoked paprika
- Optional: vegan cheese shreds and desired toppings
When I first made these, I used a 10 oz. can store-bought enchilada sauce.
But now I use our favorite homemade enchilada sauce. (The sauce recipe yields about 3 cups which is more than sufficient for this recipe. Only use as much as desired.)
How to Serve
Enjoy these enchiladas as is, or serve with your favorite toppings:
- Green onion
- Tomato
- Avocado or guacamole
- Fresh cilantro
- Hot sauce
- Nutritional yeast
- Vegan sour cream
For more inspiration, also browse all bean + legume recipes or Mexican-inspired recipes.
Easy Vegan Bean Enchiladas
Ingredients
- 1 medium yellow onion
- 3-4 cloves garlic
- 15 oz. can refried beans (vegan*)
- 30 oz. can black beans (two 15 oz. cans)
- 6 large burrito-size tortillas (gluten-free if desired)
- 10 oz. can enchilada sauce (or homemade)
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika
- Optional: 1 cup vegan cheese shreds (more/less as desired)
Toppings (optional):
- Green onions, tomatoes, cilantro, avocado/guacamole, hot sauce, nutritional yeast, vegan sour cream
Instructions
- Preheat oven to 325°F (162°C).
- Dice onion. In a large skillet over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic. When onion is translucent, add garlic, cumin, and smoked paprika. Stir and sauté 1 minute.
- Lower heat to medium-low. Add refried beans and stir until beans soften.
- Rinse and drain black beans. Add to pan, and stir to combine. Salt to taste if desired and turn off heat.
- Evenly distribute bean mixture to the center of each tortilla.
- Sprinkle vegan shredded cheese on top of the bean mixture (optional), then roll them up tightly with ends tucked in.
- Pour a small amount of enchilada sauce to coat the bottom of a 9x13-inch baking dish. Then place enchiladas seam side down.
- Pour remaining enchilada sauce over the top. Sprinkle with vegan cheese (optional).
- Bake for 25 minutes. Add any desired toppings before serving. (I love the works - avocado, green onion, tomato, hot sauce, and nutritional yeast.)
Notes
Nutrition Per Serving (Estimate)
If you are enjoying these Vegan Refried Bean Enchiladas with black beans, also browse all enchilada recipes, or check out:
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Gretta Hewson
This is one of our regular mid week meals. I leave the garlic out of the kids (3 and 1) serves and they absolutely love it too.
Kaitlin | The Garden Grazer
Hi Gretta! Awesome to hear you and your kids are enjoying these during the week! Thank you for giving them a try and sharing.
Karen Aidi
Hi Kaitlin. How do you sauté the onions? Do you leave the oil out when sautéing the onions? Thanks for sharing your nutritional recipes!
Kaitlin | The Garden Grazer
Hi Karen! Last year I made the switch to mostly oil-free cooking, so now I use broth or water when sautéing. Feel free to use your own preferred method however!
Cicely
Did you use flour or corn tortillas?
Kaitlin | The Garden Grazer
I love to use both - depending on what I have on hand. I prefer the taste of corn tortillas, and I consider them to be a little healthier since they have simpler ingredients. Trader Joe's sells awesome corn tortillas made with just stoneground corn and lime!
Michael Gurwitz
I'm going to make this for my father's birthday. Believe it or not, my parents have never had homemade enchiladas. Thank you for the recipe.
(I'll be using Daiya but won't tell them. My omni friends never notice until I tell them. That's always fun).
Kaitlin | The Garden Grazer
Hi Michael! Awesome to hear - hope you enjoy! I love the sneaky powers of Daiya. Happy birthday to your dad!
Nicole Coxon
You should try Follow Your Heart cheese, it tastes so much more like the real thing!!
Anonymous
Just made this. So delicious!
Kaitlin | The Garden Grazer
So great to hear, thank you!
Anonymous
Want to make these tonight but don't have a glassware pan only aluminum and stainless steel, what changes would I have to make with the preheat setting as well as with the time it takes to cook. Thank you in advance. I love your blog by the way!
Kaitlin | The Garden Grazer
I'd guess you wouldn't have to change anything. The oven is really just heating up everything once they're made, so as long as they're hot they're good to go! Thanks for your sweet comment about the blog. Glad you're enjoying it!
Joanna
I don't think cheese is vegan. Recipe looks good though, just can't have the cheese.
Kaitlin | The Garden Grazer
Hi Joanna! This recipe is made vegan by using dairy-free, vegan shredded cheese. Lots of great options available on the market now!