Allergens: vegan, gluten free, nut free, naturally sweetened

Makes: 4 big portions

Prep time: 15 minutes

Cook time: 30 minutes

This recipe is the perfect weeknight meal. It’s very easy and comes together fast. But it still has plenty of flavour.

I love refried beans. And one day I found an accidentally vegan can. But I also love enchiladas, so I thought why not put refried beans in enchiladas? And so, this recipe was born.

This is a meal fit for any dietary needs and can easily be adapted depending on your preferences.

It’s pictured here with zucchini and peppers, but I’ve also done it with corn and mushrooms. The filling is very flexible, so get creative and substitute ingredients based on your preferences and availability.

Try serving these enchiladas with your favourite tortilla chips and salsa (check out our roasted tomato salsa). Or top them with guac (try our guacamole recipe) and shredded romaine. The options are endless.  

Vegan Refried Bean Enchiladas Recipe

Ingredients

1. 12 soft corn or flour tortillas
2. 1 zucchini
3. 3 bell peppers
4. 1 can of Refried Beans (I used Old El Paso refried beans, which happen to be vegan, but you can also make your own!)  
5. 1 can of enchilada sauce (use any variety you prefer)
6. 1 jalapeño (I left the seeds and ribs in. If you don’t like it as hot remove them)
7. 1 cup chopped spinach
8. 1 medium white onion
9. 3 cloves of garlic
10. 2 tablespoons chilli powder
11. 1 tablespoon cumin
12. ½ tablespoon cayenne powder
13. Salt and pepper to taste
14. Neutral cooking oil to sauté (I used olive oil, but use what you prefer)
15. ½ cup vegan cheese (I used Daiya Pepperjack shredded cheese but any variety will work)

Instructions

1. Pre-heat oven to 350F. And grease a standard 9” by 13” casserole dish with a neutral oil.
2. Dice onion and garlic. Add them to a large pan at medium heat with the oil. Sauté until translucent.
3. Add bell peppers, zucchini and jalapeño.  
4. Then add the spinach.
5. Add all the spices. Turn up the temperature to medium high. Continue sautéing until everything is combined. Then turn off the heat and set aside.
6. Pour 1/3 of the enchilada sauce on the bottom of the greased casserole dish.
7. Take 1 corn tortilla and spread about 1 and ½ tablespoons of the refried beans on the middle of the tortilla. Then top with about a ¼ cup of the sautéed veggie mix. Roll the tortilla up and place it seam side down in the casserole dish.
8. Repeat step 7 until you have used up all of the beans, veggies and tortillas. If you have any of the beans or veggies left over feel free to spread them on top of the rolled-up enchiladas in the casserole dish.
9. Pour the rest of the enchilada sauce over the enchiladas. And top with the vegan cheese.
10. Bake uncovered for about 30 minutes or until all the cheese is melted.
11. Serve with guacamole, shredded lettuce and salsa if you desire! Enjoy!

Alana Walter

Alana Walter is a food aficionado. Her passion for cooking and baking started at a young age. Being celiac and plant based presents Alana with a unique opportunity to look at food in a different way. But her “free-from” food is the furthest thing from boring. Her goal is to break down the barriers people have towards cooking with dietary restrictions. Alana is one of the co-founders of ThoughtNotion.