These Vegan Rice and Bean Enchiladas are filled black and pinto beans, and baked enchilada sauce. An easy meatless meal perfect for weeknight dinner.
Something I love about plant-based eating is that it can be incredibly simple if you want it to be. You don't need fancy vegan meats or weird ingredients.
These vegan enchiladas have rice, beans, spinach, and onion. Basic pantry staples that everyone has access to!
Eating meatless is simple and delicious!
These enchiladas are great for weeknight dinner. And they can feed a crowd. Feel free to double or triple the filling and tortillas, and layer in your dish with more enchilada sauce!
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Why You'll Love These Bean Enchiladas
- Dietary needs - these enchiladas are vegan, oil-free, and sugar free. Use corn tortillas for gluten-free
- Hearty & Filling - Rice and beans make these enchiladas incredibly satisfying. With tons of fiber!
- Budget-Friendly - these enchiladas rely on pantry staples like canned beans and rice
- Customizable - Easy to add or swap veggies
Ingredient Notes & Substitutions
- White Rice: feel free to also use brown rice
- Yellow Onion: you can also use red or white onion
- Beans: I used both black and pinto beans. Feel free to use two cans of one type if you prefer.
- Fresh Spinach: you can also use 1 cup of frozen spinach.
- Salt & Pepper
- Red Enchilada Sauce: I used store bought enchilada sauce - it saves so much time. I like the Whole Foods brand!
- Flour Tortillas: I like flour tortillas but you can also use corn tortillas. If you use corn, microwave the tortillas for 30-60 seconds before rolling to make them pliable
- Vegan Shredded Cheese or Vegan Queso: optional but classic for enchiladas. I used Daiya's vegan cheese. For oil-free use my vegan queso.
- For topping: avocados & cilantro
Step-By-Step Instructions
Step 1. Preheat the oven to 350°F.
Step 2. Cook the white rice according to the package instructions.
Step 3. In a large skillet, heat the onion over medium heat. Cook, stirring occasionally until the onion is soft.
Step 4. Add the beans, spinach, salt, and pepper. Stir well and cook another 2-3 minutes until the spinach is wilted.
Step 5. Turn off the heat and stir in the cooked rice.
Step 6. Layer ½ cup of enchilada sauce in a large baking dish.
Step 7. Use a spatula to section the pan of rice and bean mixture into 8ths. Place ⅛ of the mixture into a tortilla and roll, leaving the tortilla seam side down. Repeat with the remaining tortillas.
Step 8. Arrange the tortillas seam-side down in a single layer in the baking dish. Pour on the remaining enchilada sauce and top with the cheese, if using.
Step 9. Bake for 20 minutes.
Step 10. Remove from the oven and top with diced avocado and cilantro leaves.
FAQ & Expert Tips
Yep! Feel free to freeze either before or after baking. If freezing before, add 10-15 minutes to bake time.
If freezing after, wrap individual tortillas in plastic wrap. Reheat in the oven or air fryer.
Yes! Zucchini, corn, or bell peppers work well.
Store cooked enchiladas in an airtight container in the fridge, or cover the baking dish well with foil.
Recipe Prayer
Thank you God for these enchiladas. Allow this meal to nourish our bodies. Amen.
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📖 Recipe
Vegan Rice and Bean Enchiladas
Equipment
- 9x13 Baking Dish
Ingredients
- 1 Cup White Rice
- ½ Medium Yellow Onion diced
- 1 15 Ounce Can Black Beans drained and rinsed
- 1 15 Ounce Can Pinto Beans drained and rinsed
- 3 Cups Fresh Spinach
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 1 15 Ounce Can Red Enchilada Sauce
- 8 Large Flour Tortillas
- 1 Cup Vegan Shredded Cheese or Vegan Queso optional
- Avocados
- Cilantro
Instructions
- Preheat the oven to 350°F.
- Cook the white rice according to the package instructions.
- In a large skillet, heat the onion over medium heat. Cook, stirring occasionally until the onion is soft.
- Add the beans, spinach, salt, and pepper. Stir well and cook another 2-3 minutes until the spinach is wilted.
- Turn off the heat and stir in the cooked rice.
- Layer ½ cup of enchilada sauce in a large baking dish.
- Use a spatula to section the pan of rice and bean mixture into 8ths. Place ⅛ of the mixture into a tortilla and roll, leaving the tortilla seam side down. Repeat with the remaining tortillas.
- Arrange the tortillas seam-side down in a single layer in the baking dish. Pour on the remaining enchilada sauce and top with the cheese, if using.
- Bake for 20 minutes.
- Remove from the oven and top with diced avocado and cilantro leaves.
Nutrition
Nutrition information is an estimate.
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