Beefy Bean and Cheese Vegan Enchiladas ~
These enchiladas are easy to make and perfect for feeding a crowd!
Ready to serve in under an hour!
We love Tex-Mex flavors and these hearty enchiladas were a big hit with the family.
For these enchiladas, vegan ground beef is cooked with yellow onion and spices then mixed with refried pinto beans and dairy-free cheddar cheese. The filling is then rolled into flour tortillas, smothered in red enchilada sauce, and topped with additional cheddar cheese.
This recipe yields 8 enchiladas.
40 minutes in the oven and dinner is done.
Ingredients needed for Beefy Bean and Cheese Enchiladas:
- olive oil
- yellow onion
- vegan ground beef – I use Impossible or Beyond Meat
- vegan refried pinto beans
- taco seasoning
- dairy-free cheddar cheese – I like either Daiya or Violife
- flour tortillas
- red enchilada sauce
Optional topping suggestions: salsa, guacamole, vegan sour cream, cilantro
How to make Beefy Bean and Cheese Enchiladas:
STEP ONE: Preheat oven to 350 degrees F.
STEP TWO: Into a large skillet over medium heat, add olive oil. When the oil is hot, add vegan beef and onion. Cook, stirring frequently for 3-5 minutes, or until onion is softened and beef crumbles are heated through.
STEP THREE: Stir in the refried beans and taco seasoning. Continue cooking, stirring frequently for an additional 3-5 minutes. Remove from heat.
STEP FOUR: Stir in 1 cup of vegan cheddar cheese.
STEP FIVE: Spoon an equal amount of filling mixture into each flour tortilla. Roll tortillas and place seam side down in a prepared 9×13-inch baking dish.
STEP SIX: Pour enchilada sauce evenly over the top of the enchiladas.
STEP SEVEN: Sprinkle with remaining 1 cup vegan cheddar cheese.
STEP EIGHT: Cover and bake 40 minutes then serve hot.
More Mexican-inspired recipes:
Originally posted August 25, 2015. Updated September 22, 2020.
Beefy Bean and Cheese Vegan Enchiladas
Ingredients
- 2 tablespoons olive oil
- 1/4 cup yellow onion diced
- 12 ounces vegan ground beef
- 15 ounces vegan refried pinto beans
- 1 tablespoon taco seasoning
- 2 cups vegan cheddar cheese shredded and divided
- 8 medium-size flour tortillas
- 12 ounces red enchilada sauce
Instructions
- Preheat oven to 350 degrees F.
- Into a large skillet over medium heat, add olive oil. When the oil is hot, add vegan ground beef and onion. Cook, stirring frequently for 3-5 minutes, or until onion is softened and beef crumbles are heated through.
- Stir in the refried beans and taco seasoning. Continue cooking, stirring frequently for an additional 3-5 minutes. Remove from heat.
- Stir in 1 cup of vegan cheddar cheese.
- Spoon an equal amount of filling mixture into each flour tortilla. Roll tortillas and place seam side down in a prepared 9x13-inch baking dish.
- Pour enchilada sauce evenly over the top of the enchiladas.
- Sprinkle with remaining 1 cup vegan cheddar cheese.
- Cover and bake 40 minutes.
- Serve hot.
Nutrition
Eri n
Hi! How much is a serving size?
thiswifecooks
2 enchiladas per person. Hope this helps!
King P.
Great recipe thank you for sharing. I am a big fan of regular enchiladas and was recommended to try vegan. These were awesome and I will definitely be making them again. 5 Stars!
thiswifecooks
Fantastic! Thank you so much!
vegangel
I used corn tortillas instead of wheat, and I dipped them in enchilada sauce before filling them. Other than that, I followed the recipe exactly. They were AWESOME! ¡Maravillosas! I’d never made enchiladas before, and this recipe was so easy. I love the combo of “beef” and beans. My partner loved them too!
thiswifecooks
Thank you so much! I love that you used corn tortillas!