The Garden Grazer

  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Oil-Free
  • Subscribe
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Oil-Free
  • Subscribe
  • About
×
Home » Recipes » Enchilada

Vegan Refried Bean Enchiladas

May 23, 2012 by Kaitlin · 9 Comments

Jump to Recipe

These satisfying vegan enchiladas are made with a combination of refried beans and black beans. They're so quick and easy to assemble. Then just add your favorite toppings! (Vegan, gluten-free option.)

Pan of vegan bean enchiladas topped with avocado, cilantro, tomato

These vegan refried bean enchiladas are perfect when you want a quick, simple meal that satisfies.

They're easy to assemble and great for weeknights.

Plus each enchilada has about 17 grams of plant protein!

We find they're great served with a side of tortilla chips and our favorite restaurant-style blender salsa.

Homemade enchilada sauce being poured over enchiladas

Ingredients for Vegan Bean Enchiladas

For this recipe you will combine then bake in the oven:

  • Yellow onion: Or you can use sweet onion or white onion instead.
  • Fresh garlic cloves: Or substitute dried garlic powder if desired.
  • Refried beans: Be sure to find vegan-style as most traditional refried beans are made with lard. Most often I use "Amy's" brand.
  • Black beans: Or substitute pinto beans or kidney beans.
  • Large flour tortillas: Use gluten-free tortillas if desired. I try to find whole grain when possible. You can also use corn tortillas instead.
  • Enchilada sauce: Originally for this recipe, I used a 10-ounce can of store-bought red enchilada sauce which worked great. But now I whisk together our favorite homemade enchilada sauce instead. (The homemade sauce recipe yields about 3 cups which is more than sufficient for this recipe. So only pour as much as desired.)
  • Ground cumin
  • Smoked paprika: Or change this up with your own seasonings of choice. You can add chili powder, or simply use this homemade Taco Seasoning blend instead.
  • Optional: Vegan cheese shreds and desired toppings (see below for ideas).
Vegan bean enchilada on a plate with fork

Customizing

Make it spicy: This recipe is mild as written (if using a mild enchilada sauce). So spice it up with jalapeno, chipotle in adobo sauce, cayenne pepper, or medium green chiles. Or simply top with your favorite hot sauce before serving.

Vegetables: Add other veggies as you see fit such as bell pepper, sweet corn, or diced tomato.

Make it "meaty": Include your favorite vegan ground beef crumbles to the mixture. Cook these separately according to package instructions. Then either stir it into the bean mixture in the skillet, or spoon it down the center of the tortillas before rolling up.

Make it cheesy: Add nutritional yeast or sprinkle vegan cheddar cheese shreds if desired. You can either add this to the filling before rolling up, or top the enchiladas with cheese during the last 10-15 minutes of baking time.

Serving

Enjoy these enchiladas as is, or add your favorite toppings. A few ideas include:

  • Green onion
  • Fresh tomato
  • Avocado or guacamole
  • Fresh cilantro
  • Hot sauce
  • Nutritional yeast
  • Vegan sour cream

Tip: This Cilantro-Lime Brown Rice is also a great pairing on the side!

Bean enchiladas in a pan with homemade enchilada sauce

For more inspiration, also browse all easy vegan dinner recipes.

Pan of vegan bean enchiladas topped with avocado, cilantro, tomato

Vegan Refried Bean Enchiladas

Simple yet satisfying refried bean enchiladas! Easy to assemble, then just add your favorite toppings.
5 from 3 votes
Print Recipe Pin Recipe Comment
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish
Cuisine: Gluten-Free Option, Mexican-inspired, Vegan
Servings: 6 large 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 (165°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 9" x 13" 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

*Refried beans: I use Amy's Organic Vegetarian Traditional refried beans which are vegan. (Be aware that some cans of refried beans contain lard which makes them not vegan-friendly.)
Tortillas: I use large burrito-sized tortillas. If using medium tortillas, you may end up with 8 enchiladas.
For gluten-free: Use your favorite GF tortilla or corn tortillas.
Make it spicy: This recipe is mild as written (if using mild enchilada sauce) so spice it up with jalapeno, chipotle, hot sauce, cayenne pepper, medium green chiles, etc.
Other additions: Diced green chiles, bell pepper, sweet corn, diced tomato, nutritional yeast, etc.
Enchilada sauce: I began making this recipe with a 10 oz. can store-bought enchilada sauce, but now use my homemade enchilada sauce. (It yields about 3 cups which is more than sufficient for this recipe. Only use as much as desired.)

Nutrition Per Serving (Estimate)

Nutrition Facts
Vegan Refried Bean Enchiladas
Amount per Serving
Calories
387
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Potassium
 
571
mg
16
%
Carbohydrates
 
68
g
23
%
Fiber
 
15
g
63
%
Sugar
 
8
g
9
%
Protein
 
17
g
34
%
Vitamin A
 
466
IU
9
%
Vitamin C
 
7
mg
8
%
Calcium
 
147
mg
15
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

Get the Monthly NewsletterSubscribe here!

If you are enjoying these Vegan Refried Bean Enchiladas with black beans, also browse all enchilada recipes, or check out:

  • Vegetable Quinoa Enchiladas
  • Vegan Burrito Bowls
  • Black Bean Lentil Salad

Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

More Vegan Enchilada Recipes

  • Vegan plant protein enchiladas in a large glass dish
    Protein Monster Vegan Enchiladas
  • Black bean avocado enchiladas on a white plate
    Black Bean Avocado Enchiladas
  • White bean zucchini enchiladas in a white pan
    White Bean Zucchini Enchiladas (Vegan)
  • Vegan vegetable quinoa enchilada cut open on a white plate
    Vegetable Quinoa Enchiladas (Vegan)

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating:




  1. Nicole Madsen says

    March 28, 2023 at 9:24 pm

    5 stars
    This is the best enchilada recipe! We all loved it and it was easy to make. I omitted chili powder for my toddler and baby. I added mozzarella cheese inside each and on top. I also added avocado on top after it came out of the oven. We (the adults) had jalapeños and jalapeño salsa on ours. My daughter who dislikes any and all enchiladas that I’ve made in the past said, “I like all of this!” Thank you for this excellent recipe!

    Reply
    • Kaitlin says

      March 29, 2023 at 7:14 am

      Aww that warms my heart, Nicole. So happy to hear your family enjoyed it! And great call with the avocado & jalapeños. Thanks so much for coming back to leave such kind and helpful feedback!

      Reply
  2. Gretta Hewson says

    October 29, 2017 at 8:59 am

    This is one of our regular mid week meals. I leave the garlic out of the kids servings and they absolutely love it too.

    Reply
    • Kaitlin says

      November 12, 2017 at 1:25 am

      Hi Gretta! Awesome to hear you and your kids are enjoying these during the week! Thank you for giving them a try and sharing.

      Reply
  3. Michael Gurwitz says

    July 09, 2014 at 11:22 am

    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.)

    Reply
    • Kaitlin says

      July 09, 2014 at 9:54 pm

      Hello, Michael! Haha, that's awesome to hear. Hope you enjoy them and happy birthday to your dad!

      Reply
    • Nicole Coxon says

      November 04, 2014 at 7:21 pm

      You should try Follow Your Heart cheese, it tastes so much more like the real thing!!

      Reply
  4. Anonymous says

    May 28, 2014 at 11:03 pm

    Just made this. So delicious!

    Reply
    • Kaitlin says

      May 29, 2014 at 2:01 pm

      So great to hear, thank you!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

Footer

↑ back to top

Info

About
Privacy Policy
Contact

Follow

Newsletter
Facebook
Instagram
Pinterest

Recipes

Recipe Index
Oil-Free Recipes
Gluten-Free Recipes

Copyright © 2025 The Garden Grazer

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required