Renee's Spicy, Vegan Refried Bean Enchiladas

Updated on April 13, 2017

Renee's Spicy Vegan Refried Bean Enchiladas

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The One-Dish Dinner Burrito

Renee is a single mom with a demanding career who wants to feed her children healthy, home-cooked meals. She and I both commented on the bland taste of the Taco Bell 7-Layer Burrito. We like the idea of a burrito that offers beans, rice, and vegetables and doesn't drip or fall apart when you try to eat it. We decided to improve on this concept by spicing up the sauce and beans, adding corn, and separating the hot from the cold veggies. Basically, we unwrapped the lettuce, avocado, tomato, and sour cream and added them on top of the burrito. We made the perfect, flavorful, 7-layer burrito dinner. You should try it!

Cook Time

Prep time: 15 min
Cook time: 35 min
Ready in: 50 min
Yields: 6 enchiladas


  • 1 15-oz. can tomatoes, crushed
  • 4 T. chili powder
  • 2 T. tomato paste
  • 3 t. garlic, minced, dry
  • 1/2 t. onion powder
  • 1 t. salt
  • 1/4 t. cumin, ground
  • 2 c. brown rice, cooked in vegetable broth
  • 1 15-oz. can refried beans, vegan
  • 1 c. corn, frozen
  • 2/3 c. salsa, chunky
  • 1 t. cilantro, dry
  • 1 pkg (8-oz.) cheese, shredded, vegan
  • 6 tortillas, burrito size
  • 6 T. sour cream, vegan (like Tofutti)
  • 1 avocado, thinly sliced
  • 2 tomatoes, diced


  1. Preheat oven to 350°F. Spray a 9" X 13" baking pan with a cooking spray.
  2. In a medium bowl, mix crushed tomatoes, 3 T. chili powder, 2 T. tomato paste, 2 t. garlic, 1/2 t. onion powder, 1/2 t. salt, and 1/4 t. cumin. Add 2-4 T. water as needed to make a smooth sauce.
  3. In a large frying pan, over medium heat, warm the salsa; stir in the refried beans; stir in the corn and rice. Add 1 T. chili powder, 1 t. garlic, 1 t. dry cilantro, and 1/2 t. salt. Stir until warm.
  4. Divide the bean mixture onto the 6 tortillas. Top with a tablespoon of sauce and sprinkle with some vegan cheese. Roll each tortilla and place, seam down, into the baking pan. Evenly distribute the remaining sauce over the enchiladas and sprinkle with the remaining vegan cheese.
  5. Cover the pan with aluminum foil and bake for 25 minutes. Remove from the oven and remove the foil. Return to the oven for an additional 10 minutes. Remove from the oven and let cool a few minutes before plating.
  6. Place each enchilada on a plate and top with lettuce, diced tomatoes, avocado slices, and 1 tablespoon of vegan sour cream. Serve.

Making the Sauce

Making Enchilada Filling

Click thumbnail to view full-size


Each enchilada is approximately 572 calories.

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