Vegan Black Bean Enchiladas

vegan enchiladas

5 from 2 reviews

Rather than using cheese as an enchilada filling, this recipe uses refried beans. This gives the enchiladas a creamy texture with less saturated fat and more fiber. When you’re buying the beans, look for vegetarian refried beans, as traditional refried beans contain animal fat.



  1. Preheat the oven to 400 degrees.
  2. Combine the black beans with the cumin, garlic, and oregano.
  3. Stir the taco seasoning into the refried beans
  4. Fill each tortilla with a few tablespoons of black beans and two tablespoons of refried beans. Don’t fill them too full or you won’t be able to roll them up without splitting,
  5. Roll them and place them in an 8×8 baking dish, seam side down.
  6. Keep lining them up until you reach the edge of the pan.
  7. Pour the enchilada sauce over the tortillas
  8. Cover with aluminum foil and bake for 15 minutes
  9. Remove the foil and continue to bake for 5 minutes
  10. Remove from oven and let stand for a few minutes before serving


To make the assembly of these enchiladas a little easier, wrap the corn tortillas in a damp paper towel and microwave for 30 seconds. This will lightly steam them so you can roll them without them cracking.