These vegan enchiladas have a pinto bean, mushroom and spinach filling and plenty of vegan cheese. Add some Mexican flavor to next week’s meal plan!
What’s not to love about enchiladas? A flavorful filling, tons of cheese (vegan in this case), rolled into a tortilla, doused in a delicious Mexican sauce and topped with avocado (and more cheese!). They’re easy to eat, easier than you might think to make, and a definite crowd pleaser.
Field Roast Tomato Cayenne Chao Slices are the perfect vegan cheese for these bean enchiladas. They add to the Mexican flavors because they’re slightly spicy (with tomato, red bell pepper & cayenne). Plus they melt like a dream. Seriously, even the non-vegans in your household will love these!
Chao Slices are also fantastic in grilled cheese/paninis, vegan quesadillas, these lasagna roll-ups, these cheesy
Aside from the cheese (which is obviously the best part), the vegan bean filling is good enough to eat alone. We chose pinto because of the texture, but you can use black beans if you like or have a few cans on hand. We always have at least 5 cans of various beans…maybe it’s just a vegan/vegetarian thing? My go-to quick lunch is beans + leftover rice + hot sauce. It might be boring, but it’s easy and filling on a busy afternoon!
Here’s a quick trick we learned with tortillas. Since we’re
On our second try, we got a bit smarter and used Google to fix our problem. The fix: wrap tortillas in a damp paper towel and microwave for 40 seconds, or until pliable and warm. It worked perfectly and it was a much less stressful situation!
Admittedly, we didn’t even try to make our own vegan enchilada sauce – that’s for another day. There are plenty of great store-bought options out there – we use this brand and love it. If you have a family recipe for enchilada sauce, go ahead and use it!
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These vegan enchiladas have a pinto bean, mushroom and spinach filling and plenty of vegan cheese. Add them to next week’s meal plan!
- 1 tbsp oil
- 1/2 cup diced onion
- 1 small jalapeño, seeds removed & minced
- 1 cup diced red pepper
- 1 ½ cup chopped button mushrooms
- 3 cups spinach
- 2 tbsp fresh cilantro + extra 1 1/2 tbsp for garnish
- 1/4 cup vegetable broth
- 2 15 oz. cans pinto beans, drained
- 1 tsp salt
- 2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp agave
- 1/2 of a lime, juiced
- 1 package Tomato Cayenne Chao Slices
- 12–16 oz enchilada sauce of choice
- 8–10 tortillas (corn, flour or another alternative)
- 1 avocado
- Preheat oven to 350 F.
- Heat oil in pan over medium heat. Add onion and minced jalapeño and sauté 4-5 minutes, until softened.
- Add pepper, mushrooms, spinach, and broth. Stir well and cook for 7-8 minutes, until broth has reduced by half.
- Add in pinto beans, salt, chili powder, cumin, garlic powder, agave, and lime juice. Stir well and cook an additional 4-5 minutes.
- Line bottom of baking dish with a little more than half of the enchilada sauce.
- To fill the tortillas, you may need to first soften the tortilla so it doesn’t break when you roll it. To do so, wrap the tortillas in a damp paper towel and microwave for about 40 seconds. Unwrap the paper towel and test for pliability.
- To fill each tortilla, take one slice of Tomato Cayenne Chao, slice in half and place lengthwise in tortilla. Top with filling, roll, and place in baking dish. Repeat.
- Bake for 20-25 minutes. Top with avocado, cilantro and jalapeño. Enjoy!
Keywords: vegan enchiladas