Vegetarian Bean Enchiladas Recipe
Being from New Mexico, I’m a big fan of enchiladas. When I became vegetarian several years ago, I knew I would never want to give them up. I’ve since learned making Mexican cuisine dishes vegan or vegetarian isn’t as tricky as one may think. These vegetarian bean enchiladas are full of flavor and spiciness. If you’re a vegetarian, you can put lots of cheese on top. If you’re a vegan, you can either go without the cheese or add vegan cheese — Daiya is a good cheese alternative.
Either way, here are the ingredients you will need for this recipe:
15 oz. (1 can) black beans
15 oz. (1 can) vegetarian refried beans
15 oz. (1 can) enchilada sauce
4 cloves garlic
1/2 large onion (about 1/2 cup chopped)
shredded sharp cheddar cheese (or vegan cheese to veganize the recipe)
6 medium-sized tortillas
optional toppings: avocado, chopped tomatoes, sliced olives, crushed red pepper, bell pepper, chopped spinach, etc.
Preheat your oven to 325 degrees. Mince your garlic and dice your onion. Saute in a pot over medium-high heat until onions are translucent. Lower heat to medium. Add refried beans and stir with a wooden spoon until soft. Add the drained can of black beans. Stir to combine. Spoon out 1/6 of the mixture onto the first tortilla. Sprinkle some cheese on it. Repeat five times.
Roll each tortilla and place them seam-side down in a lightly sprayed 9×13 glass baking dish. (You can fold in the ends if you wish, but I decided not to.)
Pour the enchilada sauce and cheese over the whole thing. Place in the oven and bake for about 20-25 minutes.
Now prepare whatever toppings you’re going to serve with these enchiladas. I decided to chop some baby spinach. I also had sliced olives, avocado, and crushed red pepper.
After the enchiladas are done baking, take them out of the oven. Serve immediately with chosen toppings. Enjoy!
What are some of your favorite vegan and vegetarian dishes? Let us know in the comments!