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A dish of freshly cooked vegan rice and bean enchiladas, topped with diced avocado and cilantro leaves.

Vegan Rice and Bean Enchiladas

Print Recipe
These Vegan Rice and Bean Enchiladas are filled black and pinto beans, and baked enchilada sauce. An easy meatless meal perfect for weeknight dinner.
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 689
Author Elizabeth

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

Calories: 689kcal | Carbohydrates: 120g | Protein: 24g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 3019mg | Potassium: 918mg | Fiber: 19g | Sugar: 12g | Vitamin A: 2872IU | Vitamin C: 13mg | Calcium: 238mg | Iron: 8mg