5.0 from 9 votes
Vegan Refried Bean Enchiladas
Simple yet satisfying refried bean enchiladas! Easy to assemble, then just add your favorite toppings.
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
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.)
Cup of Yum
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
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
% 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.