Vegan Refried Bean Enchiladas
User Reviews
5.0
9 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 large enchiladas
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Calories
387 kcal
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Course
Main Course
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Cuisine
Vegan, Mexican-American Fusion, gluten-free
Vegan Refried Bean Enchiladas
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Simple yet satisfying refried bean enchiladas! Easy to assemble, then just add your favorite toppings.
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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 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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