Overhead view of vegan enchiladas in white rectangular pan topped with avocado slices

Vegan Pinto Bean Enchiladas

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4-6 1x
  • Category: Dinner
  • Method: Stovetop, Oven


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
  • 1216 oz enchilada sauce of choice
  • 810 tortillas (corn, flour or another alternative)

For topping: 

  • 1 avocado
  • Jalapeño 
  • Cilantro


  1. Preheat oven to 350 F. 
  2. Heat oil in pan over medium heat. Add onion and minced jalapeño and sauté 4-5 minutes, until softened.  
  3. Add pepper, mushrooms, spinach, and broth. Stir well and cook for 7-8 minutes, until broth has reduced by half.  
  4. Add in pinto beans, salt, chili powder, cumin, garlic powder, agave, and lime juice. Stir well and cook an additional 4-5 minutes. 
  5. Line bottom of baking dish with a little more than half of the enchilada sauce. 
  6. 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. 
  7. 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.
  8. Bake for 20-25 minutes. Top with avocado, cilantro and jalapeño. Enjoy!

Keywords: vegan enchiladas