Refried Bean and Mushroom Enchiladas Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- 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.
- 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.
- Warm Tortillas: Microwave the tortillas briefly until warm. Warming makes them more pliable and prevents cracking when rolling.
- 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.
- Roll Tortillas: Roll each tortilla tightly and place seam side down in a 9×13-inch baking dish.
- 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.
- 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.
- 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
