Vegan Refried Bean Enchiladas
Simple yet satisfying refried bean enchiladas! Easy to assemble, then just add your favorite toppings.
Servings6 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)
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