Easy & Healthy Homemade Refried Bean Enchiladas: A Flavorful Vegetarian Feast
These simple refried bean enchiladas offer a healthy, delicious, and incredibly satisfying vegetarian dinner option. Crafted with rich, homemade refried beans and earthy mushrooms, then generously topped with a zesty enchilada sauce and a blend of Mexican cheese, they’re a perfect weeknight meal that doesn’t compromise on flavor.
There’s something inherently comforting and exciting about Mexican-inspired meals. They often burst with vibrant flavors, fresh ingredients, and a satisfying heartiness that makes them a favorite in many households, including mine. From spicy salsas to rich, cheesy bakes, Mexican cuisine offers an incredible range of dishes perfect for any occasion.
Just last week, faced with a handful of essential ingredients like Mexican cheese, tortillas, and some lingering enchilada sauce, inspiration struck. I decided to embark on a culinary adventure to create a new, exciting twist on classic enchiladas. The goal was to develop a recipe that was not only incredibly delicious but also straightforward enough for a busy weeknight, showcasing the versatility of pantry staples.
While my husband and I adore my existing favorites, like the Best Ever Veggie Enchiladas and the comforting Sweet Potato Black Bean Enchiladas, I yearned for something even simpler, yet equally impressive. And so, these Refried Bean Enchiladas were born! They require minimal effort to assemble but deliver maximum flavor, making them a fantastic choice for home cooks seeking both ease and gourmet taste. You’ll be amazed at how quickly these come together, leaving you more time to enjoy your meal and less time in the kitchen.
The Versatile Vegetarian Filling: Mushrooms and Beyond
For the star vegetable in this easy enchilada recipe, mushrooms are undeniably my top pick. Their rich, umami flavor and meaty texture make them an exceptional substitute for meat, adding depth and satisfaction to every bite. However, the beauty of this recipe lies in its adaptability. You can effortlessly swap out mushrooms for any other vegetable you have on hand or prefer.
Consider using vibrant summer squash for a lighter, sweeter note, or perhaps colorful bell peppers for a crisp texture and a boost of Vitamin C. Spinach, zucchini, corn, or even finely chopped carrots would also integrate beautifully. Don’t hesitate to experiment with seasonal produce to keep your meals fresh and exciting. This flexibility ensures that these vegetarian enchiladas can be a staple in your meal rotation, no matter the season or your grocery haul.
The delicious filling for these homemade refried bean enchiladas is surprisingly easy to whip up, proving that gourmet flavors don’t always require hours in the kitchen. The key lies in balancing rich, creamy beans with perfectly sautéed vegetables.
Crafting the Perfect Refried Bean Enchiladas: Essential Tips
Homemade Refried Beans: The Foundation of Flavor
For an unparalleled taste and texture, I highly recommend making a batch of my 5 Minute Homemade Refried Beans. This simple step elevates the entire dish, providing a freshness that canned varieties often lack. When preparing the refried beans for this specific enchilada recipe, a crucial tip is to drain off almost all of the liquid from the can before mashing. This is vital because super thick refried beans are ideal for enchilada fillings. The less liquid your bean mixture contains, the firmer and more satisfying your enchiladas will be, preventing them from becoming overly soggy during baking. A dense filling ensures each tortilla roll maintains its integrity and delivers a hearty bite.
Sautéing the Mushroom and Onion Mixture
The mushroom and onion mixture, seasoned with garlic, sea salt, and cumin, provides a fantastic aromatic counterpoint to the creamy beans. Sautéing these ingredients in olive oil until the mushrooms have released and cooked off their liquid is a critical step. This process concentrates their flavor and ensures no excess moisture ends up in your enchiladas, which could also lead to a soggy texture. Patience here will be rewarded with a deeply flavorful and well-textured filling.
The Art of Toppings: Elevating Your Enchiladas
Once baked to golden perfection, these vegetarian enchiladas truly sing with the right toppings. We always crown ours with a generous squeeze of fresh lime juice and creamy, sliced avocado. Do not, under any circumstances, skip the fresh lime! Its bright, zesty acidity cuts through the richness of the cheese and beans, enhancing all the individual flavors and adding an essential pop. The smooth, buttery avocado provides a delightful contrast in both texture and taste, making each bite a harmonious experience. Beyond these essentials, feel free to get creative with your toppings. A dollop of sour cream or plain Greek yogurt, a sprinkle of fresh cilantro, a dash of your favorite hot sauce, or a spoonful of vibrant salsa would all make fantastic additions, allowing you to customize your meal to your exact preferences.
Maximizing Leftovers: Reheating for Best Results
One of the many benefits of these simple refried bean enchiladas is how wonderfully they reheat, making them perfect for meal prep or enjoying delicious leftovers. I often find myself looking forward to them for lunch the next two days! For the best results, reheating enchiladas in the oven is highly recommended. This method helps the tortillas retain their structure and crispiness, preventing them from becoming too soft or mushy, as they sometimes can in a microwave. Simply cover with foil and bake until heated through.
Achieving Perfect Pan Placement
For a batch of 8 enchiladas, a standard 9×13 casserole dish typically provides the perfect fit. The goal is to arrange the enchiladas so they can lay flat and are not overly scrunched together. Ensuring proper spacing is important for even baking and to prevent them from becoming soggy. If your enchiladas are packed too tightly, they might steam rather than bake, leading to a less desirable texture. If necessary, don’t hesitate to use multiple baking pans to give each enchilada enough room to breathe and cook correctly. This simple tip can make a big difference in the final outcome of your homemade refried bean enchiladas.
Why These Refried Bean Enchiladas Will Become Your Go-To
I was genuinely impressed not only by how utterly delicious these refried bean enchiladas turned out but also by the minimal prep work involved. This recipe truly is a testament to the fact that wholesome, flavorful meals don’t need to be complicated. Whether you’re a seasoned chef or a beginner in the kitchen, you’ll find these easy enchiladas a joy to make.
- **Quick & Simple:** With just 10 minutes of prep, these are ideal for busy weeknights.
- **Healthy Vegetarian Option:** Packed with fiber-rich beans and nutrient-dense mushrooms, they’re a guilt-free pleasure.
- **Budget-Friendly:** Utilizing pantry staples, this meal is kind to your wallet.
- **Customizable:** Easily swap vegetables or adjust spice levels to suit your taste.
- **Family-Friendly:** A crowd-pleaser that even picky eaters will love.
Are you making this amazing vegetarian enchilada recipe? I’d love to see your creations! Don’t forget to tag me on Instagram @buildyourbite and use the hashtag #buildyourbite with your recipe pictures. Your culinary adventures inspire me!
More Meatless Mexican Recipes to Explore:
- 5 Minute Nacho Cheese Sauce
- Homemade Refried Beans
- Ultimate Vegan Quesadillas
- Mexican Quinoa Enchilada Bake
- The Best Guacamole Recipe
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Refried Bean Enchiladas Recipe
Refried Bean Enchiladas
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Ingredients
- 1 batch 5 Minute Homemade Refried Beans
- 16 oz sliced mushrooms
- 1 medium onion, diced
- 4 cloves of garlic, minced
- 1/4 teaspoon sea salt
- 1/2 teaspoon cumin
- 1 tablespoon olive oil
- 8 large whole wheat tortillas, 9″
- 8 oz enchilada sauce
- 1 1/3 cup shredded mexican cheese
Instructions
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Preheat oven to 375 degrees
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Cook one batch of 5 Minute Homemade Refried Beans and set aside. Drain most of the liquid from the beans, as we want these to be super thick for this recipe.
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In a skillet, sautee mushrooms, onion, garlic, salt, cumin, and olive oil on medium high heat
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Cook mushroom mixture for 10-15 minutes, or until mushrooms have cooked down and released and cooked off their liquid (drain if water does not evaporate)
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Microwave tortillas until warm. Do this prior to filling to help the tortillas not crack when rolling.
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In each tortilla, add a thin layer of refried beans spread down the middle and 1/8 of the mushroom mixture
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Roll tortillas and arrange in a 9 X 13 baking dish
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Once all tortillas are prepared, drizzle enchilada sauce evenly over the top and smooth out to cover the enchiladas
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Sprinkle the top with mexican cheese
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Bake at 375 for 20-25 minutes, or until the top starts to crisp (I like to broil mine for a few minutes at the end to get a little extra crisp)
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Serve with fresh lime juice squeezed on top and sliced avocado
Nutrition
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