refried bean enchiladas

Easy vegetarian enchilada recipe made with homemade refried beans.

Refried Bean Enchiladas

5 Minute Homemade Refried Beans

mushrooms

onion

garlic

sea salt

cumin

olive oil

whole wheat tortillas (9")

oz enchilada sauce

mexican cheese

Preheat oven to 375 degrees

Cook one batch of 5 Minute Homemade Refried Beans and set aside. Drain most of the liquid from the beans, as we want these to be super thick for this recipe. 

In a skillet, sautee mushrooms, onion, garlic, salt, cumin, and olive oil on medium high heat

Cook mushroom mixture for 10-15 minutes, or until mushrooms have cooked down and released and cooked off their liquid (drain if water does not evaporate)

Microwave tortillas until warm. Do this prior to filling to help the tortillas not crack when rolling.

In each tortilla, add a thin layer of refried beans spread down the middle and 1/8 of the mushroom mixture

Roll tortillas and arrange in a 9 X 13 baking dish

Once all tortillas are prepared, drizzle enchilada sauce evenly over the top and smooth out to cover the enchiladas

Sprinkle the top with mexican cheese

Bake at 375 for 20-25 minutes, or until the top starts to crisp (I like to broil mine for a few minutes at the end to get a little extra crisp)

Serve with fresh lime juice squeezed on top and sliced avocado

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

Vegan Refried Bean Enchiladas

can refried beans (vegan*)

burrito-size tortillas (gluten-free if desired)

can enchilada sauce

smoked paprika

vegan cheese shreds (more/less as desired)

Green onions, tomatoes, cilantro, avocado/guacamole, hot sauce, nutritional yeast, vegan sour cream

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&quot; x 13&quot; 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.)

This is the best enchilada recipe! We all loved it and it was easy to make. I omitted chili powder for my toddler and baby. I added mozzarella cheese inside each and on top. I also added avocado on top after it came out of the oven. We (the adults) had jalapeños and jalapeño salsa on ours. My daughter who dislikes any and all enchiladas that I’ve made in the past said, “I like all of this!” Thank you for this excellent recipe!

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