Easy Vegan Enchiladas
These vegan enchiladas with refried black beans are packed with Mexican flavor, and easy to make in just 30 minutes. You only need six simple ingredients for this easy vegetarian dinner. Meatless meals don't get much easier, and more delicious than this!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Preheat oven to 350.
Lay the tortillas on a flat surface. Spread a scoop of the re-fried black beans and a scoop of the vegan cream cheese, down the center of each tortilla.
Add the diced tomatoes to each tortilla, spreading on top of the black bean and cream cheese mixture. Sprinkle half of the vegan cheddar cheese over the tortillas. Roll up the enchiladas.
Pour a small amount of the enchilada sauce into the bottom of a casserole dish - just enough to cover the bottom. Arrange the rolled up enchiladas in a single layer in the baking dish, and then pour the rest of the enchilada sauce over the top of the enchiladas.
Top with the remaining cheese.
Bake for 30 minutes.
Calories: 618kcal | Carbohydrates: 72g | Protein: 19g | Fat: 30g | Saturated Fat: 10g | Sodium: 2936mg | Potassium: 269mg | Fiber: 16g | Sugar: 19g | Vitamin A: 1103IU | Vitamin C: 11mg | Calcium: 199mg | Iron: 6mg