My Refried Beans Enchiladas

I definitely wanted to start with sharing my easiest enchiladas recipe, which literally gets ready in a jiffy. Now, this is a very semi-homemade recipe. And the reason why it is so easy to put together and so delicious!!!

The vegetarian Refried Beans Enchiladas are one of our absolute favorites, especially when I am running low on groceries. I always have a few staples in my pantry and canned beans and a few sauces are one of the main things I always keep in stock.

What are Enchiladas?

Enchiladas are tortillas filled with protein filling rolled and covered in a savory sauce with some cheese. I like a lot of cheese so I go a little overboard with it. This Mexican dish is traditionally prepared with meat filling. But, we will be making these vegetarian, with refried bean filling.

How do we make Refried Beans Filling?

I have already shared my easy peezy refried beans recipe, that I use for these enchiladas too. It has robust flavors and is so amazing. I like to use the canned refried beans to get a head start for this recipe. I refry the beans with garlic, onion, jalepenos, peppers and spices. But, my secret ingredients are cream cheese and salsa that adds the ultimate creaminess and kick to our refried beans. I promise you will love it!!

Linking Refried Beans Recipe Here.

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Vegetarian Refried Beans Enchiladas

These refried beans enchiladas is a delicious semi-homemade recipe. I love making enchiladas, but sometimes it might take up a lot of time to make everything from scratch. So this recipes comes in very handy to enjoy the Mexican Feast!

5 from 2 votes

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Course: Main Course

Cuisine: Mexican

Keyword: Easy Recipes, Vegetarian Mexican Recipes

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

These nutrional values are automatically generated. Use them for estimation only.

Author: Aayushi Patel

Equipment

• Casserole Dish
• Oven

Ingredients

For Refried Beans Filling

• 1 Tbsp Avocado Oil
• ½ Tsp Cumin seeds
• ½ Cup Finely Diced Onions
• 2 tablespoon Minced Garlic
• 1 Tbsp Diced Jalepenos
• ½ Cup Diced Green Bell Pepper
• ½ Cup Diced Red Bell Pepper
• 1 Tsp Salt
• 1 Tsp Red Chili Powder
• 1 Tsp Dhanajeeru (Coriander-Cumin Powder)
• 1 Tsp Taco Seasoning I get mine from Trader Joe's
• 2 16 oz Cans Vegetarian Refried Beans I use Rosarita's Vegetarian Refried Beans
• 2 Tbsp Whipped Cream Cheese I use Philadelphia Whipped Original Cream Cheese
• 2 Tbsp Salsa I use Casa Sanchez Medium salsa Roja
• ½ Cup Blend Of Mexican Cheese

For Enchiladas

• 6 Your Choice of Tortillas (Soft Taco size) Prefrebaly Corn or Flour Tortilla
• Refried Bean Filling
• 1 Can Enchilada Sauce If you like smokey red chili flavored enchilada sauce, Rosarita is amazing. If you like a little tomato red chili base, you can add canned tomato sauce to the rosarita's vegeterian enchilada sauce, or try Signature brand from Safeway Red Enchilada Sauce.
• 1 and Half Cups Mexican Cheese

Toppings

• Avocado
• Lettuce
• More Enchilada Sauce
• Sour Cream
• Onions
• Tomatoes
• Jalepenos

Instructions

Make the beans filing

• Open 2 cans of refried beans and place them in a bow. Give it a mix.
• Place a Heavy Bottom Pan on Medium Flame.
• Once hot, add oil. Add cumin seeds and let them splutter.
• Next add in Onions, garlic and jalepenos. Cook them until onion softens.
• Next add in the bell peppers. Add salt and seasonings with it next.
• Mix everything well and cook for a minute.
• Now add the refried beans and give everything a mix.
• Next goes in whipped cream cheese and salsa along with blend of mexican cheese. Mix until well combined, let it cool down completely.
• The beans filling will thicken as it cools.

Preheat the oven at 350 F

• open the canned enchilada sauce
• Take a 10 inch casserole dish
• Add 3 tbsp's of this enchilada sauce and spread it in your casserole dish evenly.
• Now take a tortilla, and add 2-3 tbsp's of bean filling and roll it into a roll. Place it in your baking dish.
• Keep doing this until you have about 6-8 rolls of tortillas filled with bean filling.
• Add about ½ cup of enchilada sauce evenly over the enchiladas.
• Add Mexican cheese on top evenly.
• Bake at 350 F for 20 mins.
• Let it cool for 5 mins.

Serve

• Serve the Enchiladas hot with more Enchilada Sauce on top
• And choice of your toppings. My favorites are lettuce, tomatoes, onions, avocados and sour cream.

Notes

• For a detailed Refried Beans Recipe and how to make them from scratch, head to the refried beans recipe linked in this blog. 
• I will be sharing other varieties of filling for vegetarian enchiladas soon, and also my recipe for my Enchilada Sauce.
• You can swap refried beans for kidney beans, black beans, and cannellini beans. They will all taste delicious.
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