These Easy Vegan Enchiladas have been one of my go-to recipes for a very long time (too long to say!). This is because they are super easy, super satisfying and delicious, and the basic recipe only requires 5 ingredients (you could even do it with 4)!
Beans, Beans, the Magical Fruit
I don’t know about you, but I always have beans on hand, whether they are refried, canned, dried, black, pinto, whatever! I LOVE BEANS! And tortillas are usually the perfect accompaniment to any dish using beans!
For this vegan enchiladas recipe, a can of refried beans is your best friend. But if you don’t have refrieds, you can always make your own from a can of black or pinto beans, or from beans made in an Instant Pot.
Garlic is essential for these Vegan Enchiladas
I usually re-fry my refrieds in a tiny bit of oil with some minced garlic, just to give it a flavor boost. This makes all the difference in this Vegan Enchiladas recipe!
I use the same method for making the refrieds from canned whole beans. Just saute the garlic, add the beans with some of the juice, and start smashing! Or you can use an immersion blender if you have one. It makes the job a lot easier!
Not-fried Refried Beans
But if you want to go oil-free, you can saute the garlic in a splash of water, or just make your beans in an Instant Pot. Let the beans soak overnight for the creamiest refrieds (which aren’t fried at all!), and cook for 20 minutes in the IP. When they are done, blend them up with an immersion blender until you get the consistency you want.
I usually throw several garlic cloves and a whole chili (dried or fresh) in there with it to cook. The chili won’t make it overly spicy, it just gives the beans more flavor dimension.
Watch the Easy Vegan Enchiladas video
Once your beans are all ready, it’s time to assemble the enchiladas. I use a salsa verde for my Vegan Enchiladas, but you can use whatever kind of enchilada sauce you like.
They are really simple to roll up. Watch the video below for complete instructions on how to make these delicious and easy Vegan Enchiladas.
Take your Vegan Enchiladas to the next level!
After covering your enchiladas in vegan cheese, you will cover them with foil and bake them in a 375F oven for 20 minutes. Take the foil off and bake another 5-10 minutes so that the cheese is nicely melted and the sauce is bubbling.
To serve, I love to dollop on some of my amazing Guacamole! You can find the recipe for this in my FREE 5 Easy Vegan Recipes E-Book. You can find the link for that by scrolling to the bottom of this post.
Next step – Eat and Enjoy!
I hope you try these Easy Vegan Enchiladas and that they will become one of your favorite go-to recipes! They are super easy to whip together on a weeknight when you don’t want to spend a lot of time cooking, but you have a hungry family to feed!
And remember to always have some beans and tortillas on hand! Those two ingredients are essentials at my house!
If you try this recipe, please leave me a comment and tell me how it went. You can also let me know if there are any of your family favorites you would like me to veganize. I love a challenge!
Take care and eat well!
Here are some other recipes you might like:
Easy Banana Bread Pancakes | Gluten Free
Easy Vegan Enchiladas – 5 Ingredients | Gluten Free
These Easy Vegan Enchiladas are perfect for when you want a satisfying and delicious meal without a lot of fuss. The basic recipe only uses 5 ingredients – garlic, beans, tortillas, enchilada sauce, and vegan cheese. You can add extra toppings as you like. Try my delicious guacamole recipe! It's in my my FREE 5 Easy Vegan Recipes E-book.
- 2 15 oz. canned refried beans or whole black beans
- 1-2 cloves minced garlic
- 1 12 oz. jar enchilada sauce
- 10 corn tortillas
- 1 cup vegan cheese
- 1 tsp. oil or water
- A few black olives, sliced optional
- 1 bowl guacamole optional
- Fresh cilantro optional
- finely sliced scallions optional
- Lime juice optional
- 1 chili, fresh or whole optional for Instant Pot beans
For the refried beans
If you are using canned refried beans, you will need to heat them up. I do this by first suateeing some minced garlic in a pan with just a tsp. or oil or water and then add the beans. You may need to add some water to the beans to thin them out. Stir well and heat until bubbling.
If you are using canned beans, sautee the garlic, then add one whole can of beans, juice and all, plus another can that has been drained. Smash the beans as they cook with either a large spoon or use an immersion blender. Add a little lime juice and salt for extra flavor.
You can also cook some beans in an Instant Pot along with garlic and chili. Once they are cooked, you can use an immersion blender to blend them until smooth and creamy.
To assemble the vegan enchiladas
Preheat your oven to 375F.
An easy way to heat the tortillas is by wrapping them in a clean dish towel and microwaving for about 1 minute. You could also heat them on a skillet, but you want them to be soft.
In a large baking pan (9×13), pour half of the enchilada sauce evenly in the bottom of the pan.
Place one tortilla in the pan and fill with about 3 Tbs. of the beans. Roll it up and repeat with the rest of the tortillas, lining them up side by side. You will have extra room at the top to squeeze in the last two sideways.
Cover with the rest of the sauce, the vegan cheese, and sliced olives, if desired.
Cover with foil and bake for 20 minutes. Uncover and bake another 5-10 minutes until the cheese is fully melted and the sauce is bubbly.
Serve with a spatula. There will be approximately 2 vegan enchiladas per person.
Dollop with guacamole if desired, and sprinkle with fresh cilantro and sliced scallions.
These vegan enchiladas make great leftovers because you can easily heat them up in the microwave. You can also freeze them for enjoying later.