Can I make these enchiladas gluten-free?

Yes, simply use gluten-free tortillas instead of flour tortillas for the enchiladas.

What kind of beans are used in this recipe?

This recipe uses refried beans; you can use 1/2 a 16-ounce can or make your own oil-free refried beans following the linked recipe.

What vegetables are served with the enchiladas?

The enchiladas are plated with cooked yellow squash and zucchini, prepared using your method of choice.

How long do these enchiladas bake?

After rolling and coating with enchilada sauce, the enchiladas bake for 15 minutes at 375 degreesF.

What optional toppings can I add to my enchiladas?

You can top your cooked enchiladas with hot sauce, pico de gallo or salsa, and additional salt for serving.

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Refried Bean Enchiladas
[Vegan, Gluten-Free]

Name: Refried Bean Enchiladas [Vegan, Gluten-Free]
Cook time: 15 min
Yield: 2
Ingredients: 2 flour tortillas or gluten-free tortillas; 2 servings of rice; 4 tablespoons green salsa; 1/2 a 16-ounce can refried beans or make oil-free refried beans; Sliced olives; Enchilada sauce; 11 ounces squash/zucchini; 1 teaspoon oil; 1 lime; A handful of cilantro; Salt, pico de gallo or salsa, and hot sauce for serving (optional)

MS By: Melanie Sorrentino

Author Bio

Melanie and Mark Sorrentino are the faces behind the blog, Modest Dish. Together they’ve train-hopped,... Read More

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Two baked Refried Bean Enchiladas, topped with hot sauce and pico de gallo, plated next to a serving of cilantro rice and sauteed yellow squash and zucchini.

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Ingredients You Need for Refried Bean Enchiladas [Vegan, Gluten-Free]

2 flour tortillas or gluten-free tortillas
2 servings of rice
4 tablespoons green salsa
1/2 a 16-ounce can refried beans or make oil-free refried beans
Sliced olives
Enchilada sauce
11 ounces squash/zucchini
1 teaspoon oil
1 lime
A handful of cilantro
Salt, pico de gallo or salsa, and hot sauce for serving (optional)

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How to Prepare Refried Bean Enchiladas [Vegan, Gluten-Free]

Cook rice. After rice is cooked, add 1 teaspoon oil, salt, and chopped cilantro.
Cook yellow squash and zucchini using your method of choice.
Divide 1/2 a can of refried beans between two flour tortillas. Add green salsa and sliced olives to the beans. Roll tortillas and coat with enchilada sauce. Bake 15 minutes at 375°F.
Once enchiladas are cooked top with hot sauce and pico de gallo. Plate with rice and vegetables.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.