Easy Vegan Bean Enchiladas
These super simple bean enchiladas are great for busy weeknights. Easy to assemble, great for crowds, and satisfying!
Servings: 6 large 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 9x13 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.
*If you have medium tortillas, you may end up with 8 enchiladas instead of 6.
For gluten-free: use your favorite GF tortilla.
You can also serve this topped with vegan sour cream, guacamole, avocado, hot sauce, fresh cilantro, etc.
Calories: 262kcal | Carbohydrates: 45g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Potassium: 156mg | Fiber: 6g | Sugar: 9g | Vitamin A: 445IU | Vitamin C: 3.9mg | Calcium: 106mg | Iron: 3.6mg