Dairy-Free Bean and Cheese Enchiladas

Elevate your weeknight dinners with these mouthwatering Dairy-Free Bean and Cheese Enchiladas, a plant-based twist on a Mexican classic that’s perfect for those avoiding dairy. This recipe combines hearty black beans and creamy refried beans, seasoned with aromatic spices like cumin and chili powder, then wrapped in soft, pliable corn tortillas. Topped with dairy-free cheddar and mozzarella shreds, and smothered in rich, tangy enchilada sauce, every bite is bursting with flavor. Quick to prepare in just under an hour, these enchiladas are baked to perfection and finished with fresh cilantro and green onions for a vibrant touch. Whether you're catering to dietary restrictions or simply looking for a satisfying meatless meal, these dairy-free enchiladas are guaranteed to impress!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 pieces corn tortillas
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned refried beans
• 2 cups dairy-free cheddar cheese shreds
• 1 cup dairy-free mozzarella cheese shreds
• 2 cups enchilada sauce
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 pieces garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 0.25 cup green onions, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a skillet over medium heat, add the olive oil, onion, and garlic. Sauté for 5 minutes until the onion becomes translucent.

Step 3

Add the canned black beans, refried beans, ground cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and cook for another 5 minutes. Remove from heat.

Step 4

Lightly grease a 9x13 inch baking dish with a bit of olive oil.

Step 5

Spread 1/2 cup of enchilada sauce evenly over the bottom of the baking dish.

Step 6

Warm the corn tortillas in a microwave or on a skillet for a few seconds to make them pliable.

Step 7

Spoon about 2 tablespoons of the bean mixture and 1 tablespoon of dairy-free cheddar cheese shreds into the center of each tortilla. Roll them up and place seam-side down in the baking dish.

Step 8

Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly.

Step 9

Sprinkle the remaining dairy-free cheddar cheese and the dairy-free mozzarella cheese shreds over the top.

Step 10

Cover the dish with foil and bake in the preheated oven for 20 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.

Step 12

Garnish with chopped fresh cilantro and green onions before serving.

Step 13

Serve hot and enjoy your dairy-free bean and cheese enchiladas!

Nutrition Facts

Serving size	(2924.8g)

Amount per serving	% Daily Value*
Calories	4664.1

Total Fat 217.9g	0%
Saturated Fat 153.5g	0%
Polyunsaturated Fat 5.0g
Cholesterol 0mg	0%
Sodium 10158.8mg	0%
Total Carbohydrate 602.3g	0%
Dietary Fiber 87.7g	0%
Total Sugars 24.0g
Protein 113.9g	0%

Vitamin D 0IU	0%
Calcium 5440.7mg	0%
Iron 31.4mg	0%
Potassium 4422.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.6%

Protein: 9.4%

Carbs: 49.9%