Vegetarian Kidney Bean Enchiladas- a delicious meat-free dish from Mexico. Loaded with beans, cheese, and a flavorful homemade enchilada sauce, this is a perfect dinner recipe that the whole family loves.
This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate, I earn from qualifying purchases.
There are certain cuisines that are very vegetarian or vegan-friendly. Such cuisines either have a lot of vegetarian and vegan options or it’s very easy to convert their non-vegetarian dishes into vegetarian or vegan versions with minor modifications.
In such cuisines, a lot of recipes have vegan or vegetarian key ingredients, so even skipping meat doesn’t make much of a difference.
After trying different recipes from all over the world, I found that the top two countries in this vegan and vegetarian-friendly category are India and Mexico.
Today, I am sharing the recipe for one of my favorite Mexican dishes-Vegetarian Kidney bean enchiladas with homemade enchilada sauce.
They are very easy to make and taste delicious. If you are looking for some easy, comforting, and delicious vegetarian dinner recipes for your family, then this bean enchilada recipe is perfect for you.
Jump to:
- Ingredients needed for homemade enchilada sauce
- Other ingredients needed for making Kidney bean enchiladas
- Ingredients notes
- How to make vegetarian enchiladas (step by step instructions)?
- Serving suggestions
- Storing tips
- Freezing tips
- Recipe tips and tricks
- Frequently asked questions
- More vegetarian Mexican recipes
- Recipe
Ingredients needed for homemade enchilada sauce
In this enchilada recipe, I have used homemade enchilada sauce. I prefer it because though it takes only a few extra minutes to get ready, the homemade sauce tastes a lot better than the store-bought one and it's also preservative-free.
However, if you want, you can use store-bought enchilada sauce too.
For making enchilada sauce at home, you will be needing the ingredients shown in the image below:
Other ingredients needed for making Kidney bean enchiladas
The other ingredients needed to make these vegetarian bean enchiladas are shown below:
Ingredients notes
- Tortilla: I have used wheat tortilla but any type of tortilla can be used to make these bean and cheese enchiladas. If using corn tortilla or any gluten-free tortilla, dry toast them on a pan or griddle before using in this recipe otherwise they might turn soggy.
- Kidney beans: Home cooked or canned both are fine.
- Cheese: I have used shredded mozarella but you can also use Mexican cheese blend, cheddar, or any melting cheese of your choice.
- Red pepper paste: Instead of red pepper paste, you can also use a few tablespoons of enchilada sauce.
- If you don't like cilantro, use parsley.
How to make vegetarian enchiladas (step by step instructions)?
Making this enchilada involves two main steps- making the sauce and then making enchiladas.
Make enchilada sauce
Start with making the enchilada sauce. If you are using ready-made sauce, skip this section and directly go to the steps of making enchilada.
Step 1: Heat oil in a pan and add all-purpose flour, chili powder, cumin powder, garlic powder, and dried oregano.
Step 2: Cook for about a minute while stirring continuously so that the spices don't get burned.
Step 3 and 4: Add tomato paste and mix with the spices.
Step 5: Add vegetable stock.
Step 6 and 7: Stir continuously and cook until the sauce thickens. Once you get the desired consistency of the sauce, switch off the stove.
Step 8: Add apple cider vinegar, salt, and black pepper. Mix.
Make enchiladas
Step 1: Heat oil in a skillet and add chopped onion.
Step 2: Cook until the onion becomes translucent.
Step 3: Add minced garlic and saute for a few seconds.
Step 4: Add chili powder and cumin powder. Saute until the spices become fragrant.
Step 5 and 6: Next, add red pepper paste and saute for a few more seconds.
Step 7 and 8: Add cooked kidney beans, cilantro, scallion, and salt. Mix and cook for 2-3 minutes. Switch off the stove.
Step 9 and 10: Add shredded cheese and mix everything.
Step 11: Spread some enchilada sauce on a baking dish.
Step 12: Take one tortilla. Apply a tablespoon of enchilada sauce on one side of the tortilla.
Step 13: Put a generous amount of enchilada bean filling on top.
Step 14: Roll the enchilada tightly. Repeat with the remaining tortillas.
Step 15: Place all the rolled tortillas in the baking dish with the open end down.
Step 16: Evenly spread enchilada sauce on the rolled tortillas.
Step 17: Spread shredded cheese on top.
Step 18: Bake in a pre-heated oven at 200°C (around 400° F) for 20 minutes or until the cheese melts and gets some brown patches. Garnish with chopped cilantro and enjoy!
Serving suggestions
Serve enchiladas warm or hot.
Some of the most common side dishes for enchiladas are chips, salsa, Mexican quinoa salad, guacamole, Mexican coleslaw, Mexican corn, refried beans, etc.
You can also top them up with chopped avocados, onion, cilantro, and a dollop of sour cream.
For more side dish recipe ideas, you may check this post.
Storing tips
Put the enchiladas in air-tight containers and refrigerate. They will be fine for around 4 days.
Freezing tips
To freeze, bake the enchiladas then allow them to reach room temperature. Nicely cover with aluminum foil to block the air and then put in the freezer. They will be fine for around 3 months.
Recipe tips and tricks
- You can make similar enchiladas using other beans too. A combination of different beans can also be used.
- Add more vegetables and sweet corn kernels to the filling to make them even more delicious.
- If you don't have enough time, use store bought enchilada sauce.
- While making the sauce, don't stop stirring to avoid lump formation.
- Though you can use any type of tortilla you want, wheat tortillas are the easiest to manage in enchiladas. It's easier to roll them and they get less soggy in comparison to corn tortillas.
- For some extra kick, add chopped jalapenos on top.
Frequently asked questions
Microwave: If using a microwave, remove the foil and microwave for a few minutes.
Oven: Thaw the enchiladas and then put them in a pre-heated oven. Bake covered with aluminum foil, for around 15-20 minutes at 180°C (350°F) and then uncovered for around 5-10 minutes.
You may add more shredded cheese before reheating for a fresher taste.
To make a vegan version of these enchiladas either use a vegan melting cheese in the recipe or completely skip it.
If you don't have Mexican chili powder, mix an equal amount of dried oregano, paprika, garlic powder, and cumin powder.
More vegetarian Mexican recipes
If you love Mexican food and looking for some easy recipes to try at home then don't miss checking the following links:
If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
Recipe
Vegetarian kidney bean enchiladas
Equipment
- Skillet/ cooking pot
- Oven
Ingredients
Ingredients for Enchilada sauce
- 3 tablespoons all purpose flour
- 1 tablespoon Mexican chili powder
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Ground black pepper to taste
- Salt to taste
- 2 tablespoons tomato paste
- 2 cups vegetable stock
- 1 teaspoon apple cider vinegar
- 3 tablespoons olive oil
Other ingredients needed
- 6 tortillas of medium size
- 3 cups cooked red kidney beans
- 1 small red onion finely chopped
- 3-4 garlic cloves minced
- ¼ cup chopped scallion
- ¼ cup chopped cilantro or parsley
- 2 tablespoons red pepper paste or use the enchilada sauce
- 1.5 cups shredded mozzarella/ any cheese of choice
- 1 teaspoon Mexican chili powder
- 1 teaspoon cumin powder
- Salt to taste
- 1 tablespoon olive oil
Instructions
Make Enchilada sauce
- Heat olive oil in a pan. Add flour, chili powder, cumin powder, garlic powder, and dried oregano. Cook for about a minute or until the spices become fragrant while stiring continuously.
- Add tomato paste and mix it with the spices.
- Add vegetable stock and cook until the sauce thickens while whisking continuously. It will take a few minutes. Switch off the stove.
- Finally, add apple cider vinegar, salt, and pepper. Mix. The enchilada sauce is ready.
Prepare the stuffing
- Heat oil in another pot and add chopped onion. Cook until the onion becomes translucent.
- Add minced garlic and saute for a few seconds.
- Add chili powder and cumin powder. Saute until the spices become fragrant.
- Add red pepper paste and saute for a few seconds.
- Next, add kidney beans, cilantro, scallion, and salt. Mix everything and cook for about 2-3 minutes and then switch off the stove.
- Add around ½ a cup of shredded cheese and mix.
Roll up the tortillas
- Take one tortilla and apply around 1-tablespoon of enchilada sauce on one side.
- Put a generous amount of beans mixture on top.
- Roll it tightly. Repeat with the remaining tortillas.
- Spread some enchilada sauce on the base of a baking dish.
- Place all the rolled tortillas on top. The side with the open end should face down.
- Evenly spread the remaining sauce on top.
- Cover with shredded cheese.
- Bake in a pre-heated oven at 200°C (around 400° F) for 20 minutes or until the cheese melts and gets some brown patches.
- Garnish with chopped cilantro or parsely and enjoy!
Notes
- You can make similar enchiladas using other beans too. A combination of different beans can also be used.
- Add more vegetables and sweet corn kernels to the filling to make it even more delicious.
- If you don't have enough time, use store-bought enchilada sauce.
- While making the sauce, don't stop stirring to avoid lump formation.
- Though you can use any type of tortilla you want, wheat tortillas are the easiest to manage in enchiladas. It's easier to roll them and they get less soggy in comparison to corn tortillas.
- For some extra kick, add chopped jalapenos on top.
- More recipe tips and tricks are given in the post above, please follow them to make this recipe.
We all love mexican food so I treated my family to your kidney bean enchilada recipe - everyone absolutely loved it! The enchilada sauce was perfection so I have bookmarked this recipe to make again and again!
Thanks Hayley. Glad to know that you enjoyed it 🙂
I am guilty of using store bought enchilada sauce and this is the first time I actually made my own using your recipe and it was delicious. Kidney beans is a great alternate to using black beans. Thanks for the detailed recipe and your sauce is a keeper.
Thank you :). Yes, I have also stopped buying enchilada sauce now. It's so easy to make it at home and it tastes so much better.
I had some tortillas left. So thought of trying out Kidney Bean Enchiladas. It turned out quite well. There is some Mexican powder left, maybe will use to perk up some recipe. Great stuff!
Thanks Neha.
The kidney bean enchiladas are on for dinner. Finished a bit of the prep work and the sauce and it is already smelling so good.
Thanks Seema 🙂
We love Mexican food and this kidney bean enchiladas were a big hit with my family. Thank you for sharing this detailed recipe, it was easy to make and they turned out delicious.
Thank you 🙂
Vandana I've just made a huge batch of enchilada sauce following your recipe, and it has turned out so tasty. Can't wait to use it tomorrow when I make enchiladas tomorrow for my family.
Thank you for sharing your feedback 🙂
Very nice n tasty
U can post video also on messenger just like my friends I am forwarding
????????
Thanks Deepak.
We love enchiladas however, never tried to made it from scratch until I had your recipe. Very nicely explained stepwise.
Thank you 🙂
Kidney Bean Enchiladas is certainly a delicious meat-free treat. As this is full of healthy ingredients like beans, cheese, and a flavorful homemade enchilada sauce, I tried this yesterday and it turned out perfect dinner recipe.
Thank you 🙂