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Home » Meals » Lunch & Dinner » Beefy Bean and Cheese Vegan Enchiladas

Beefy Bean and Cheese Vegan Enchiladas

September 22, 202010 Comments

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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! via @thiswifecooks

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!

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.

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!

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

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!

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.

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!

More Mexican-inspired recipes:

Mexican Rice and Black Beans

Yellow Rice

Scallion Rice

Mexican Chocolate Pudding

Originally posted August 25, 2015. Updated September 22, 2020.

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!

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!

Beefy Bean and Cheese Vegan Enchiladas

Easy to make and perfect for feeding a crowd!
5 from 3 votes
Print Pin Rate
Course: Dinner
Cuisine: Tex-Mex
Keyword: dairy free, egg free, vegan, vegetarian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 620kcal
Author: Holly Gray
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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

Serving: 4g | Calories: 620kcal | Carbohydrates: 65g | Protein: 26g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 2413mg | Potassium: 327mg | Fiber: 10g | Sugar: 12g | Vitamin A: 714IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 6mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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!

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Filed Under: Cinco de Mayo, Comfort Food, Lunch & Dinner, Vegan, Vegetarian Tagged With: cheese, dairy-free, egg free, enchiladas, Mexican, tex-mex, vegan, vegetarian

Previous Post: « Chili Dip
Next Post: Red Enchilada Sauce »

Reader Interactions

Comments

  1. Eri n

    June 14, 2021 at 4:42 pm

    Hi! How much is a serving size?

    Reply
    • thiswifecooks

      June 14, 2021 at 4:45 pm

      2 enchiladas per person. Hope this helps!

  2. King P.

    February 21, 2022 at 5:07 pm

    5 stars
    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!

    Reply
    • thiswifecooks

      February 22, 2022 at 1:32 pm

      Fantastic! Thank you so much!

  3. vegangel

    June 29, 2022 at 12:57 am

    5 stars
    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!

    Reply
    • thiswifecooks

      June 29, 2022 at 1:00 am

      Thank you so much! I love that you used corn tortillas!

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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