Refried Bean and Mushroom Enchiladas Recipe

Introduction

These Refried Bean Enchiladas are a comforting, flavorful meal packed with hearty mushrooms and homemade refried beans. They’re easy to prepare and perfect for a cozy weeknight dinner. Layered with melty Mexican cheese and topped with tangy enchilada sauce, they’re sure to become a family favorite.

Ingredients

• 1 batch 5 Minute Homemade Refried Beans
• 16 oz sliced mushrooms
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1/4 teaspoon sea salt
• 1/2 teaspoon cumin
• 1 tablespoon olive oil
• 8 large whole wheat tortillas (9″)
• 8 oz enchilada sauce
• 1 1/3 cup shredded Mexican cheese

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Prepare one batch of 5 Minute Homemade Refried Beans. Drain most of the liquid so the beans are thick for filling.
3. Step 3: In a skillet, sauté the mushrooms, onion, garlic, sea salt, cumin, and olive oil over medium-high heat.
4. Step 4: Cook for 10-15 minutes until the mushrooms have released and cooked off their liquid. Drain any remaining water if it doesn’t evaporate.
5. Step 5: Warm the tortillas in the microwave to make them pliable and prevent cracking when rolling.
6. Step 6: Spread a thin layer of refried beans down the center of each tortilla and add one-eighth of the mushroom mixture on top.
7. Step 7: Roll up each tortilla tightly and arrange them seam-side down in a 9 x 13-inch baking dish.
8. Step 8: Pour the enchilada sauce evenly over the arranged tortillas, smoothing it out to cover them completely.
9. Step 9: Sprinkle the shredded Mexican cheese evenly over the top.
10. Step 10: Bake for 20-25 minutes until the cheese is melted and the edges start to crisp. For extra crispness, broil for a few minutes at the end.
11. Step 11: Serve with fresh lime juice squeezed on top and sliced avocado on the side.

Tips & Variations

• Use fresh corn tortillas if you prefer a gluten-free option, but warm them carefully to prevent tearing.
• Add chopped jalapeños or a pinch of chili powder to the mushroom mixture for a spicy kick.
• Swap out the mushrooms for sautéed zucchini or bell peppers for a different vegetable flavor.
• Top with fresh cilantro or a dollop of sour cream to add freshness and creaminess.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain crispness. You can also microwave individual portions, but the texture may be softer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re cold from the fridge.

What can I substitute for Mexican cheese?

If you don’t have Mexican blend cheese, use a combination of cheddar, Monterey Jack, and mozzarella for a similar melt and flavor. You can also opt for vegan cheese if desired.

Refried Bean and Mushroom Enchiladas Recipe

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★★★★★

4.6 from 77 reviews

These Refried Bean Enchiladas are a wholesome and flavorful vegetarian dish featuring homemade refried beans, sautéed mushrooms, onions, and garlic, all rolled in whole wheat tortillas, topped with rich enchilada sauce and melted Mexican cheese. Baked to perfection, they’re satisfying, nutritious, and perfect for a comforting meal.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Refried Beans

• 1 batch 5 Minute Homemade Refried Beans

Vegetable Filling

• 16 oz sliced mushrooms
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1/4 teaspoon sea salt
• 1/2 teaspoon cumin
• 1 tablespoon olive oil

Assembly

• 8 large whole wheat tortillas (9-inch)
• 8 oz enchilada sauce
• 1 1/3 cup shredded Mexican cheese

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
2. Prepare Refried Beans: Cook one batch of the 5 Minute Homemade Refried Beans as per recipe, and set aside. Drain most of the liquid so the beans are thick enough for this recipe.
3. Sauté Vegetables: Heat a skillet over medium-high heat and add olive oil. Add sliced mushrooms, diced onion, minced garlic, sea salt, and cumin. Sauté the mixture for 10-15 minutes until the mushrooms release and cook off their liquid. Drain any leftover water if it does not evaporate fully.
4. Warm Tortillas: Microwave the tortillas briefly until warm. Warming makes them more pliable and prevents cracking when rolling.
5. Assemble Enchiladas: Lay each warmed tortilla flat, spread a thin layer of thick refried beans down the center, and top with approximately one-eighth of the mushroom mixture.
6. Roll Tortillas: Roll each tortilla tightly and place seam side down in a 9×13-inch baking dish.
7. Add Sauce and Cheese: Once all enchiladas are arranged, drizzle the enchilada sauce evenly over the top, smoothing it out to cover all rolls. Then sprinkle the shredded Mexican cheese evenly on top.
8. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the top starts to crisp. Optionally, broil for a few minutes at the end for extra crispiness.
9. Serve: Serve the enchiladas hot, garnished with fresh lime juice squeezed on top and sliced avocado if desired.

Notes

• For a thicker bean filling, be sure to drain excess liquid from the refried beans before assembling.
• Warming the tortillas helps prevent cracking when rolling; do not skip this step.
• You can broil the enchiladas for a couple of minutes at the end for a beautiful crispy cheese topping.
• Feel free to add your favorite toppings like chopped cilantro, sour cream, or guacamole when serving.

Keywords: Refried Bean Enchiladas, Vegetarian Enchiladas, Homemade Refried Beans, Mexican Vegetarian Recipe, Baked Enchiladas