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Guacamole is the perfect addition to these Vegan Enchiladas

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.

Course Dinner, lunch, Main Course
Cuisine gluten free, Mexican, vegan, vegetarian
Prep Time 10 minutes
Servings 5 people

Ingredients

  • 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

Instructions

For the refried beans

  1. 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

  1. 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 (9x13), 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.

    Enjoy!

  2. These vegan enchiladas make great leftovers because you can easily heat them up in the microwave. You can also freeze them for enjoying later.