Easy Vegan Bean Enchiladas
Simple yet satisfying refried bean enchiladas! Easy to assemble, then just add your favorite toppings.
Servings6 large enchiladas
- 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)
- Green onions, tomatoes, cilantro, avocado/guacamole, hot sauce, nutritional yeast, vegan sour cream
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.)
*I use Amy's Organic Vegetarian Traditional refried beans which is vegan. (Be aware that some cans of refried beans contain lard which makes them not vegan-friendly.)
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.
This recipe is mild as written (if using mild enchilada sauce) so spice it up with chipotle, hot sauce, cayenne, medium green chiles, etc.
Variations to the bean mixture: add diced green chiles, bell pepper, corn, diced tomato, nutritional yeast, etc.
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.)
Calories: 387 kcal | Carbohydrates: 68 g | Protein: 17 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 571 mg | Fiber: 15 g | Sugar: 8 g | Vitamin A: 466 IU | Vitamin C: 7 mg | Calcium: 147 mg | Iron: 6 mg