Step 1

Preheat oven to 325°F (165°C).

Step 2

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.)

Step 3

Meanwhile, mince garlic. When onion is translucent, add garlic, cumin, and smoked paprika. Stir and sauté 1 minute.

Step 4

Lower heat to medium-low. Add refried beans and stir until beans soften.

Step 5

Rinse and drain black beans. Add to pan, and stir to combine. Salt to taste if desired and turn off heat.

Step 6

Evenly distribute bean mixture to the center of each tortilla.

Step 7

Sprinkle vegan shredded cheese on top of the bean mixture (optional), then roll them up tightly with ends tucked in.

Step 8

Pour a small amount of enchilada sauce to coat the bottom of a 9" x 13" baking dish. Then place enchiladas seam side down.

Step 9

Pour remaining enchilada sauce over the top. Sprinkle with vegan cheese (optional).

Step 10

Bake for 25 minutes. Add any desired toppings before serving. (I love the works - avocado, green onion, tomato, hot sauce, and nutritional yeast.)