Vegan Pinto Bean Enchiladas

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!

This post is sponsored by Field Roast. All opinions are our own.

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 cheesy hasselback potatoes and this vegan chickpea melt!

Field Roast is also great. They make a number of vegan meat alternatives, including sausages, burger patties, and even a "roast"! We love seeing innovative vegan products that prove you don't need meat or dairy to enjoy a meal.

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 gluten free, we can't use flour tortillas, which are much more pliable than corn or other alternatives. The first time we tried these vegan enchiladas, the tortillas were cold and completely split when we rolled them up. It was a complete disaster.

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. If you have a family recipe for enchilada sauce, go ahead and use it!

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