Vegan Refried Bean Enchiladas

Name: Vegan Refried Bean Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 large enchiladas
Ingredients: 1 medium yellow onion; 3-4 cloves garlic; 15 oz. can refried beans; 30 oz. can black beans; 6 large burrito-size tortillas; 10 oz. can enchilada sauce; 1 tsp. ground cumin; 1/2 tsp. smoked paprika; Optional: 1 cup vegan cheese shreds; Green onions, tomatoes, cilantro, avocado/guacamole, hot sauce, nutritional yeast, vegan sour cream

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
6 large enchiladas
Calories
387 kcal
Course
Main Course
Cuisine
Vegan, Mexican-American Fusion, gluten-free

Vegan Refried Bean Enchiladas

Clara Sanders

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Simple yet satisfying refried bean enchiladas! Easy to assemble, then just add your favorite toppings.

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Ingredients

Servings

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

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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 Information

Show Details

Calories 387kcal (19%) Carbohydrates 68g (23%) Protein 17g (34%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Potassium 571mg (16%) Fiber 15g (60%) Sugar 8g (16%) Vitamin A 466IU (9%) Vitamin C 7mg (8%) Calcium 147mg (15%) Iron 6mg (33%)

Nutrition Facts

Serving: 6large enchiladas

Amount Per Serving

Calories 387 kcal

% Daily Value*

Calories	387kcal	19%
Carbohydrates	68g	23%
Protein	17g	34%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Potassium	571mg	12%
Fiber	15g	60%
Sugar	8g	16%
Vitamin A	466IU	9%
Vitamin C	7mg	8%
Calcium	147mg	15%
Iron	6mg	33%