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    Home » Recipes » Enchilada

    Vegan Refried Bean Enchiladas

    May 23, 2012 by Kaitlin

    These satisfying vegan enchiladas are made with a combination of refried beans and black beans. They are so quick and easy to assemble, and then just add your favorite toppings! (Vegan with 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 are 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
    • 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. I suggest cooking these separately according to package instructions. Then either stir it into the bean mixture in the skillet, or simply 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.

    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

    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 2 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 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 (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 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.
    Did you make this recipe?Leave a star rating or comment below!

    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, Facebook, or RSS for more updates and inspiration.

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    Reader Interactions

    Comments

    1. Gretta Hewson

      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 | The Garden Grazer

        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
    2. Karen Aidi

      December 31, 2016 at 6:45 am

      Hi Kaitlin. How do you sauté the onions? Do you leave the oil out when sautéing the onions? Thanks for sharing your nutritional recipes!

      Reply
      • Kaitlin | The Garden Grazer

        January 03, 2017 at 5:30 pm

        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!

        Reply
    3. Michael Gurwitz

      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 | The Garden Grazer

        July 09, 2014 at 9:54 pm

        Hi Michael! Awesome to hear - hope you enjoy! I love the sneaky powers of Daiya. Happy birthday to your dad!

        Reply
      • Nicole Coxon

        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

      May 28, 2014 at 11:03 pm

      Just made this. So delicious!

      Reply
      • Kaitlin | The Garden Grazer

        May 29, 2014 at 2:01 pm

        So great to hear, thank you!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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