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kidney bean enchilada in a baking dish.

Vegetarian kidney bean enchiladas

Vegetarian Kidney Bean Enchilada- 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.
Course Main Course
Cuisine Mexican
Diet Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 417kcal



Ingredients for Enchilada sauce

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


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!


  • 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.


Calories: 417kcal | Carbohydrates: 47g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 22mg | Sodium: 771mg | Potassium: 602mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1043IU | Vitamin C: 6mg | Calcium: 229mg | Iron: 5mg