Dairy-Free Bean and Cheese Enchiladas
Experience the comforting flavors of Mexican-inspired cuisine with these Dairy-Free Bean and Cheese Enchiladas—a plant-based twist on a classic favorite! Perfectly spiced black beans and refried beans are folded into warm, pliable corn tortillas, then smothered in a rich, tangy enchilada sauce. Topped generously with melty dairy-free cheddar and mozzarella shreds, these enchiladas bake to bubbly perfection, offering a hearty and satisfying meal. The dish is finished with a sprinkle of fresh cilantro and green onions for a vibrant garnish. Ready in under an hour, this recipe is a deliciously easy option for vegan or lactose-intolerant diners looking to indulge without compromise. Ideal for a family dinner or a crowd-pleasing entrée, these enchiladas deliver bold flavor and creamy, cheesy goodness—all without dairy!
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Recipe Information
Ingredients
- 12 pieces corn tortillas
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned refried beans
- 2 cups dairy-free cheddar cheese shreds
- 1 cup dairy-free mozzarella cheese shreds
- 2 cups enchilada sauce
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 0.25 cup green onions, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, add the olive oil, onion, and garlic. Sauté for 5 minutes until the onion becomes translucent.
Add the canned black beans, refried beans, ground cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and cook for another 5 minutes. Remove from heat.
Lightly grease a 9x13 inch baking dish with a bit of olive oil.
Spread 1/2 cup of enchilada sauce evenly over the bottom of the baking dish.
Warm the corn tortillas in a microwave or on a skillet for a few seconds to make them pliable.
Spoon about 2 tablespoons of the bean mixture and 1 tablespoon of dairy-free cheddar cheese shreds into the center of each tortilla. Roll them up and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly.
Sprinkle the remaining dairy-free cheddar cheese and the dairy-free mozzarella cheese shreds over the top.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Garnish with chopped fresh cilantro and green onions before serving.
Serve hot and enjoy your dairy-free bean and cheese enchiladas!
Nutrition Facts
Calories |
3066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8244 mg | 358% | |
| Total Carbohydrate | 400.9 g | 146% | |
| Dietary Fiber | 59.3 g | 212% | |
| Total Sugars | 21.5 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3517 mg | 271% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3746 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
