Vegan Refried Bean Enchiladas

Ingredients

• 1 medium yellow onion
• 3-4 cloves garlic
• 15 oz. can refried beans (vegan*)
• 30 oz. can black beans (two 15 oz. cans)
• 6 large burrito-size tortillas (gluten-free if desired)
• 10 oz. can enchilada sauce
• 1 tsp. ground cumin
• 1/2 tsp. smoked paprika
• Optional: 1 cup vegan cheese shreds (more/less as desired)
• Green onions, tomatoes, cilantro, avocado/guacamole, hot sauce, nutritional yeast, vegan sour cream

Instructions

1. 1

   Preheat oven to 325°F (165°C).

2. 2

   Dice onion. In a large skillet over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, mince garlic. When onion is translucent, add garlic, cumin, and smoked paprika. Stir and sauté 1 minute.

4. 4

   Lower heat to medium-low. Add refried beans and stir until beans soften.

5. 5

   Rinse and drain black beans. Add to pan, and stir to combine. Salt to taste if desired and turn off heat.

6. 6

   Evenly distribute bean mixture to the center of each tortilla.

7. 7

   Sprinkle vegan shredded cheese on top of the bean mixture (optional), then roll them up tightly with ends tucked in.

8. 8

   Pour a small amount of enchilada sauce to coat the bottom of a 9" x 13" baking dish. Then place enchiladas seam side down.

9. 9

   Pour remaining enchilada sauce over the top. Sprinkle with vegan cheese (optional).

10. 10

    Bake for 25 minutes. Add any desired toppings before serving. (I love the works - avocado, green onion, tomato, hot sauce, and nutritional yeast.)