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Easy Vegan Enchiladas
These vegan enchiladas with refried black beans are packed with Mexican flavor, and easy to make in just 30 minutes. You only need six simple ingredients for this easy vegetarian dinner. Meatless meals don't get much easier, and more delicious than this!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
3
servings
Calories:
618 kcal
Course:
Main Course
Cuisine:
Mexican, Vegetarian, Vegan
Ingredients
- 6 flour tortillas or gluten-free variety
- 8 oz vegan cream cheese
- 14 oz refried black beans canned
- 14 oz Red Enchilada Sauce canned
- 10 oz diced tomatoes with chilies, drained, canned
- 2 oz vegan cheese cheddar variety
Instructions
- Preheat oven to 350.
- Lay the tortillas on a flat surface. Spread a scoop of the re-fried black beans and a scoop of the vegan cream cheese, down the center of each tortilla.
- Add the diced tomatoes to each tortilla, spreading on top of the black bean and cream cheese mixture. Sprinkle half of the vegan cheddar cheese over the tortillas. Roll up the enchiladas.
- Pour a small amount of the enchilada sauce into the bottom of a casserole dish - just enough to cover the bottom. Arrange the rolled up enchiladas in a single layer in the baking dish, and then pour the rest of the enchilada sauce over the top of the enchiladas.
- Top with the remaining cheese.
- Bake for 30 minutes.
Cup of Yum
Nutrition Information
Calories
618kcal
(31%)
Carbohydrates
72g
(24%)
Protein
19g
(38%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Sodium
2936mg
(122%)
Potassium
269mg
(6%)
Fiber
16g
(64%)
Sugar
19g
(38%)
Vitamin A
1103IU
(22%)
Vitamin C
11mg
(12%)
Calcium
199mg
(20%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 3 servings
Amount Per Serving
Calories 618
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 72g | 24% |
| Protein | 19g | 38% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Sodium | 2936mg | 122% |
| Potassium | 269mg | 6% |
| Fiber | 16g | 64% |
| Sugar | 19g | 38% |
| Vitamin A | 1103IU | 22% |
| Vitamin C | 11mg | 12% |
| Calcium | 199mg | 20% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.