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Enchiladas

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
Cook Time: 20 minutes
Total Time: 40 minutes
Author: Aayushi Patel

Equipment

  • Casserole Dish
  • Oven

Ingredients

For Refried Beans Filling

  • 1 Tbsp Avocado Oil
  • 1/2 Tsp Cumin seeds
  • 1/2 Cup Finely Diced Onions
  • 2 Tbsp Minced Garlic
  • 1 Tbsp Diced Jalepenos
  • 1/2 Cup Diced Green Bell Pepper
  • 1/2 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
  • 1/2 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 1/2 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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