Vegan Bean & Cheese Enchiladas (members only)
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These Vegan Bean & Cheese Enchiladas are made with simple ingredients and are perfect for a family dinner – plus a great freezer meal!
I love a freezer-friendly dinner – especially one that the whole family loves. These Vegan Bean & Cheese Enchiladas are super simple (6 ingredients), quick (ready in 45 minutes) and delicious! Make them on the weekend, pop them in the freezer and you have a super easy weeknight dinner on your hands!
here’s what you need
ingredients
- refried beans
- taco seasoning
- red enchilada sauce
- corn tortillas
- vegan cream cheese
- shredded vegan Mexican cheese
- cilantro, pickled onions, vegan yogurt – optional toppings
equipment
You will need a 9×13 baking dish.
steps
step 1: prep
Preheat the oven to 400 degrees and add enough enchilada sauce to coat the bottom of the baking dish.
Add the refried beans and taco seasoning to a bowl. Mix until combined – add a little water if they are too thick to stir.
Heat up the tortillas – I like to do this by wrapping them in a damp paper towel and microwaving for 60 seconds.
step 2: assemble & bake
Add some vegan cream cheese to the center of each tortilla followed by a couple spoonfuls of beans. Roll up and place seam-side down in the baking dish. Repeat until all of the ingredients are used.
Pour over the rest of the enchilada sauce so the enchiladas are covered. Sprinkle on the cheese. Cover with foil and place in the oven for 20 minutes.
Remove the foil and cook for another 10 minutes – turn the oven to broil for the last couple minutes for a crispier top.
step 3: serve
When you pull these out of the oven, the cheese should be bubbly and the house should smell amazing!
I like to add delicious toppings to mine. And you can really use whatever you want – cabbage, avocado, salsa, hot sauce, cilantro, vegan yogurt…go crazy!
tips & tricks
If you want to make the beans easier to spread, you can heat them in a sauce pan with the taco seasoning before adding them to the tortillas.
Want to add some veggies? Cook down some onions and peppers and add them to the bean filling.
To freeze: Prep the enchiladas all the way up until the baking step. Be sure to let them cool completely before covering and placing in the freezer. To reheat, preheat the oven to 400 degrees and place in the oven (covered) for 20 minutes. Remove the foil and cook for another 20-30 minutes, or until the cheese is melted and the filling is bubbly.
need more recipe inspo? check these out:
Vegan Bean & Cheese Enchiladas (members only)
Ingredients
- 2 15-ounce cans refried beans
- 4 tablespoons taco seasoning
- 24 ounces red enchilada sauce
- 12 corn tortillas
- 4 ounces vegan cream cheese I used Kite Hill
- 1.5 cups shredded vegan Mexican cheese I used Daiya
- cilantro, pickled onions, vegan yogurt optional toppings
Equipment
Instructions
- Preheat the oven to 400 degrees and add enough enchilada sauce to coat the bottom of the baking dish.
- Add the refried beans and taco seasoning to a bowl. Mix until combined – add a little water if they are too thick to stir.
- Heat up the tortillas – I like to do this by wrapping them in a damp paper towel and microwaving for 60 seconds.
- Add some vegan cream cheese to the center of each tortilla followed by a couple spoonfuls of beans. Roll up and place seam-side down in the baking dish. Repeat until all of the ingredients are used. Pour over the rest of the enchilada sauce so the enchiladas are covered. Sprinkle on the cheese. Cover with foil and place in the oven for 20 minutes. Remove the foil and cook for another 10 minutes – turn the oven to broil for the last couple minutes for a crispier top.
- Remove from the oven, add your favorite toppings and serve.
Notes
- If you want to make the beans easier to spread, you can heat them in a sauce pan with the taco seasoning before adding them to the tortillas.
- Want to add some veggies? Cook down some onions and peppers and add them to the bean filling.
- To freeze: Prep the enchiladas all the way up until the baking step. Be sure to let them cool completely before covering and placing in the freezer. To reheat, preheat the oven to 400 degrees and place in the oven (covered) for 20 minutes. Remove the foil and cook for another 20-30 minutes, or until the cheese is melted and the filling is bubbly.
