Vegan Bean & Cheese Enchiladas (members only)
These Vegan Bean & Cheese Enchiladas are made with simple ingredients and are perfect for a family dinner - plus a great freezer meal!
Equipment
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
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.
Nutrition
Calories: 223kcal | Carbohydrates: 35g | Protein: 8g | Fat: 6g