How to Make Vegan Enchiladas

Hello there, and welcome. Today we’re making vegan bean and cheese enchiladas, and oh my, are they tasty. They actually come together really fast and are easy to make on a night you might not have as much time or energy.

We’re going to jump right into it here. You can follow along with the video below, scroll through the page for step by step instructions, or skip to the bottom for the recipe chart.

As always, get out everything that you’ll be needing, it just makes the process easier when you do that. Preheat oven to 350F.

Start by chopping everything you’re going to be using. In my case, I had onions and cilantro that needed chopping.

Then basically, you’re going to throw everything but the cilantro in a bowl together, microwave about 30-45 seconds, mainly to warm up the refried beans, then add the cilantro in and mix everything together. In my bowl: onions, cheese, refried beans, black beans, cilantro, green chili.

Pour some of the enchilada sauce into a 9×13 baking dish and swirl it around so it completely covers the bottom.

Then you’re going to spoon your mixture off center down the enchilada and roll it up. No need to roll it tightly, just a nice, loose roll.

Once you have all of your enchiladas rolled up, you’ll place them side by side in the baking dish, it’s okay if they’re touching each other and it’s also okay if you have large tortillas like I did, and they are a little cramped at the top and bottom. It all will cook and taste good either way.

Finish by spreading remaining enchilada sauce on top, and sprinkle with more cheese and/or cilantro, if preferred.

You’ll bake this at 350F for 20 minutes. Lighting is bad here, but if you’re using vegan cheese, most of it won’t melt quite like a dairy cheese, but even though it looks like this, it’s melted.

And there you have it. You can top with salsa and/or guacamole if you have some on hand, but it’s also delicious enough without any extra toppings.

Vegan Enchiladas (enough filling for 6-8, depending on how full you fill them)
*Tortillas (flour or corn, whichever you prefer)
*28 oz can Enchilada sauce
*16 oz can Refried Beans (careful, check ingredients on these or buy a known vegan kind)
*1/2 can (about 8 oz) black beans
*Green chili
*1/2 an onion, chopped (less or more is fine, depending on your preference)
*1/2 cup of chopped cilantro (less or more is fine, depending on your preference. I used almost a cup, loosely packed)
*1 cup cheese shreds (less or more is fine, depending on your preference, plus a bit more if you want to add some to the top)
*You can add corn, chopped peppers, hominy, etc. depending on your preference, or what you might have in your pantry and refrigerator.

Note: If you want to cook the onions first on the stovetop (I know some stomachs can’t agree with onions without doing this), heat up a bit of your preferred cooking oil in a pan on medium heat, then cook your onions for a few minutes until they are translucent. Let them slightly cool, then add them to a bowl where you’ll be mixing all of your enchilada filling together.

Preheat oven to 350F degrees.

Prepare any chopped veggies that you’ll be using, and grate the cheese if necessary. Add all veggies, except cilantro, and cheese to a bowl.
Add green chili to the bowl.
Get your refried beans and your black beans open and add to the bowl.
Anything I haven’t mentioned, except cilantro, add to the bowl and throw it in the microwave for about 45 seconds to warm everything up so it mixes more easily.
After nuking, add in the cilantro, add about 1/2 cup of enchilada sauce, and mix everything together really well.

In a 9×13 baking dish, add about 1 cup of enchilada sauce and swirl it around to fully cover the bottom.
Note: If you have more time and don’t mind things getting messy, add 1 1/2 cups of sauce to the bottom of the pan and dip both side of the tortilla in it before transferring it to a plate and rolling up your enchilada. This is optional, but really delicioso if you have the time. If not, no worries, skip this step and keep going.

Spoon preferred amount of mixture down either the left or right of a tortilla and loosely roll up the enchilada (you can skip to 1:50 in the video at the top of the page if you’d like my guidance this).
Place all enchiladas side by side in the baking dish and use the remaining enchilada sauce to pour over the top.
If you’d like, you can add additional cheese and cilantro (or whatever you like best!).

Place these in the oven at 350F degrees for 20 minutes. Top with salsa, guac, or anything you like, or nothing at all! They’re good enough as they are.

Prep is really easy on these, and they are filling enough that you don’t really need to pair it with anything else, but it is super good with some Mexican/Spanish rice. If you want me to do a recipe post on the vegan Spanish rice, let me know. But for now, enjoy your enchiladas.

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