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5 from 1 vote

Easy Vegan Bean Enchiladas

These super simple bean enchiladas are great for busy weeknights. Easy to assemble, great for crowds, and satisfying!
Author: Kaitlin - The Garden Grazer
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: Gluten-Free Option, Mexican, Vegan
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