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Quick Bean Enchiladas

Sometimes I prefer a enchilada covered in bubbling hot red sauce and other times I don't want to wait for a batch of enchiladas to bake and make a quick enchilada that doesn't require oven time.

Sometimes I prefer a enchilada covered in bubbling hot red sauce and other times I don't want to wait for a batch of enchiladas to bake and make a quick enchilada that doesn't require oven time.
Sometimes I prefer a enchilada covered in bubbling hot red sauce and other times I don't want to wait for a batch of enchiladas to bake and make a quick enchilada that doesn't require oven time.

Quick Bean Enchiladas

Serves 4

Ingredients:

  • 2 tablespoons olive oil

  • 1 onion, diced

  • 1 red bell pepper, seeded, diced

  • 1 (15-ounce) can refried black beans

  • 1/2 teaspoon chile powder or more to taste

  • 1 (15-ounce) can kidney or pinto beans, rinsed, drained

  • 1 (4-ounce) can diced green chilies

  • 3 tablespoons minced fresh cilantro plus whole leaves for garnish

  • 4 large whole grain flour tortillas, warmed

  • 3/4 cup red enchilada sauce, warmed

  • 1/2 cup vegan shredded cheese

  • 1 cup salsa fresca


Directions:

  1. Heat oil in a large skillet over medium high heat. Add onion and bell pepper and cook, stirring often, until softened and lightly browned.

  2. Stir in black beans and chile powder. Cook, stirring often, to combine onion mixture with beans. If beans are thick, add a bit of water to thin consistency for easier blending.

  3. Stir in beans, chilies, and cilantro and cook, stirring often, for a few minutes or until heated through.

  4. Fill tortillas with bean filling and set on a plate, seam-side down.

  5. Quickly spoon enchilada sauce over filled tortillas and top with cheese and salsa.

  6. Garnish with fresh cilantro leaves and serve immediately.


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