Refried bean enchiladas vegan

1 can of Refried Beans (I used Old El Paso refried beans, which happen to be vegan, but you can also make your own!) 1 can of enchilada sauce (use any variety you prefer) 1 jalapeño (I left the seeds and ribs in. If you don't like it as hot remove them Combine the black beans with the cumin, garlic, and oregano. Stir the taco seasoning into the refried beans Fill each tortilla with a few tablespoons of black beans and two tablespoons of refried beans. Don't fill them too full or you won't be able to roll them up without splitting Easy Vegetarian Enchiladas with refried beans & vegetables like zucchini, sweet corn makes a quick mexican meal. Topped with homemade red enchilada sauce, avocado & cheese. These vegetarian enchiladas are gluten free too. Substitute cheese with vegan cheese for a hearty vegan fare

Instructions. Preheat oven to 350. Lay the tortillas on a flat surface. Spread a scoop of the re-fried black beans and a scoop of the vegan cream cheese, down the center of each tortilla. Add the diced tomatoes to each tortilla, spreading on top of the black bean and cream cheese mixture Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish. Step 4 Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese These simple refried bean enchiladas are healthy vegetarian dinner. Made with homemade refried beans and mushrooms and topped with enchilada sauce and mexican cheese. Mexican inspired meals are one of my favorite things to make 1 can (20 oz each) Rosarita® Enchilada Sauce, divided 1 can (16 oz each) Rosarita® Vegetarian Refried Beans 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained 1 pkg (10 oz each) Birds Eye® Chopped Spinach, thawed, squeezed dr

This vegan enchiladas verdes recipe highlights fresh corn tortillas wrapped around creamy refried bayo beans and melty cheese. If that's not enough to make you drool, they're smothered in a tangy green salsa and garnished with crumbly cotija cheese, Mexican crema, and more! Enjoy these simple and delicious vegan enchiladas verde DIRECTIONS To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often. Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa So MANY OPTIONS. Refried beans are a staple in our household. We make bean nachos on the regular, bean enchiladas, oven-baked bean tacos, enchilada rice casserole. You can even add it to your vegan burrito bowls Place uncovered in freezer 5 minutes to cool them quickly. Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge. Stir 1 cup of the cheese into the veggie mixture

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Step 2 Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute For these enchiladas, vegan ground beef is cooked with yellow onion and spices then mixed with refried pinto beans and dairy-free cheddar cheese. The filling is then rolled into flour tortillas, smothered in red enchilada sauce, and topped with additional cheddar cheese. This recipe yields 8 enchiladas. 40 minutes in the oven and dinner is done

Vegan Refried Bean Enchiladas - ThoughtNotio

In a large bowl, combine the beans, cottage cheese and 1 cup cheddar cheese; set aside. For sauce, in a large nonstick skillet, whisk the oil, flour, chili powder, garlic powder and salt until smooth. Gradually stir in the water, vinegar and onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat These vegan bean enchiladas are a basic recipe I have made many times when we want a quick, simple meal that satisfies us. Plus it is easy to assemble making it perfect for weeknights. The recipe is mild as written (if using mild enchilada sauce) but feel free to spice it up with chipotle, hot sauce, medium green chiles, etc Heat oven to 375 degrees F. Heat a large pan over medium heat and add olive oil and diced veggies. Season with salt and pepper. Cook veggies until tender and beginning to brown, about 10 minutes. In a large bowl, add the cooked veggies, refried beans, 1 cup of cheese, spices and 1/2 teaspoon salt and 1/4 teaspoon black pepper

Easy Vegan Bean Enchiladas | The Garden Grazer | Recipe

Vegan Black Bean Enchiladas - I Heart Vegetable

  1. To assemble enchiladas: Take your gluten-free tortilla, add a spoonful of refried beans, black beans, few slices of onion, green pepper, then sprinkle with a little cheese, reserving about 1 cup of cheese for topping. Roll up tortilla and place in a 9x13 baking dish. 3. Assemble all the remaining enchiladas
  2. to the mixture, and stir. Layer mushrooms, bean mixture, 2 teaspoons salsa, and a handful of shredded cheese in each enchilada
  3. Leave off the cheese and use vegetarian refried beans to make these vegan tostadas. Sprinkle on queso fresco, feta cheese or a Mexican cheese blend. Tostada shells can be kept at room temperature in an airtight container or zip bag for up to a week. Toppings can be refrigerated for around 2-4 days
  4. Black Bean & Spinach Enchiladas Corn tortillas are stuffed with a mixture of refried black beans and spinach, smothered in spicy sauce and baked up until piping hot to create these spicy and hearty vegan enchiladas
  5. . Set aside. Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (you may cut some of them to fit). Make sure you cover the entire bottom of the pan. Combine the refried beans and salsa and heat until bubbly
  6. Not all refried beans are vegan. Some refried beans contain pig fat or lard. You must check the ingredients before enjoying refried beans while following a vegan diet. Some common canned refried bean brands like Amy's and Eden Organic are vegan friendly. When dining out you can enjoy Taco Bell and Chipotles vegan refried beans
Vegetarian Black Bean Enchiladas Recipe | Allrecipes

Spread a generous dollop of refried beans along the centre of a large tortilla, and add about 1/6 of the vegetable mixture. Roll tightly, and place seam-side down in a large baking dish. Repeat with the remaining tortillas, beans and vegetables. To make the jalapeño cheese sauce, melt the butter in a small pan, over a fairly low heat Two enchiladas per person - customize by including two different types of enchiladas. Select from the following: Cheese with a Queso Sauce Grilled vegetable and cheese. Southwestern Tossed Salad with two dressing selections Cilantro Lime Rice Vegetarian Refried Beans, Black Beans or Charro Beans House-made tortilla chips & sals

Easy Vegetarian Enchiladas with refried beans & vegetable

Easy Vegan Enchiladas Delicious Everyda

1. Add all ingredients for the refried beans to a saucepan and heat it up on medium heat for 10-15min, stirring occasionally. Chop up all the veggies and fry the onion and garlic in a little bit of oil until translucent. 2. Then add the remaining veggies as well as the spices and keep frying for 10-15min until the mushrooms and the spinach. These vegan bean enchiladas are a basic recipe I've made many times when wanting a quick, simple meal that satisfies us. Plus it's easy to assemble making it perfect for weeknights. The recipe is mild as written (if using mild enchilada sauce) but feel free to spice it up with chipotle, hot sauce, medium green chiles, etc

Vegetarian Black Bean Enchiladas Recipe Allrecipe

  1. Add the refried beans and stir or mash to combine. Taste and season with salt, if desired. If your tortillas are stiff or dry, wrap them in damp paper towels and microwave for 30 seconds, or until soft and pliable. Pour about one-third of the enchilada sauce into the bottom of the baking dish. Spread to evenly coat
  2. utes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate
  3. For this vegan enchiladas recipe, a can of refried beans is your best friend. But if you don't have refrieds, you can always make your own from a can of black or pinto beans, or from beans made in an Instant Pot. Making your own refried beans from canned is easy! Garlic is essential for these Vegan Enchiladas
  4. These Loaded Veggie Vegan Enchiladas are an absolute favorite in our house! This vegan enchiladas recipe is deliciously seasoned mushrooms, bell pepper, onion, jalapeño, refried beans and cheese rolled up in warm tortillas and topped with red enchilada sauce and plenty of cheese, then baked to perfection

Add the onion and garlic and cook for a few minutes until softened. Step 2: Add the bell peppers, corn, jalapeno, black beans and seasonings and cook for another 5 minutes. Remove the pan from the heat and stir in the chopped cilantro, lime juice and lime zest. Step 3: Add 1/4 cup of the enchilada sauce to bottom of the baking dish First, preheat your oven to 350°F. Next, saute 1/4 cup of chopped onions in a pan on medium heat until just softened. Add the cooked onions and fire roasted red pepper to a blender and blend until smooth. Next, to a small to medium sauce pot add 1/4 cup of vegan butter. Heat butter on medium high until melted and bubbling To make refried beans, saute onion, garlic and jalapeno in olive oil for 4 minutes or until soft and beginning to brown. Add beans and fry over high heat for 3-5 minutes. Add cumin, chili powder and soy sauce and cook another 3-5 minutes until beans begin to look dry. Remove from heat and set aside. Preheat oven to 350 degrees

Preheat oven to 375 degrees F. Ladle ½ of the enchilada sauce into a 9 × 12 baking pan or dish, and set aside. In a plate large enough for the tortilla to lay flat; ladle some of the remaining enchilada sauce to cover the bottom of the plate. Warm tortillas, per package instructions or warm over a gas burner Spray a 9 x 13 inch dish with non-stick cooking spray. Place tortillas on a large plate or cutting board. Using a spoon place 2-3 spoonfuls of the black bean mixture into the center of the tortilla, a sprinkle of cheese and a drizzle of enchilada sauce and roll it until closed. Place seem side down in the dish

Easy Refried Bean Enchiladas Recipe - Build Your Bit

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook and stir 4 to 5 minutes or until tender. Stir in 2/3 cup of the enchilada sauce, the taco seasoning mix, black beans and frozen corn; heat to boiling Put a heaping tbsp of refried beans and a spoonful of corn and peppers in a tortilla and top with small sprinkle of cheese. Roll and place seam down in a large baking dish (whatever you usually use for lasagna). Repeat with remaining tortillas, using all the beans and veg and 1 cup of the cheese

Main Menu CALL NOW! ORDER ONLINE BURRITOBURRITO LUNCH SPECIAL BURRITOS 12 flour tortilla with hole black beans, Mexican rice, cheese, sour cream, guacamole, pico de gallo and lettuce, topped with cheese. Red guajillo sauce served on the side. All burritos are topped with cheese. GRILLED CHICKEN BREAST BURRITO 13.15 SEAFOOD BURRITO 14.85 Shrimp, scallops, crab.. Refried Bean Enchiladas (adapted from ohsweetbasil.com) 1 (16 oz.) can vegetarian refried beans 1 1/2 t. cumin, divided 3/4 t. chili powder, divided 1/2 t. salt 1 c. shredded cheese, divided (cheddar, co/jack, whatever) 12 fajita sized flour tortillas 1 (10 oz.) can red enchilada sauce 1/4 c. sour cream Preheat the oven to 350 Directions. Preheat oven to 375°F. Spray 13×9-inch glass baking dish with cooking spray. Spread 1 cup sauce over bottom of baking dish; set aside. Stir together 1/4 cup more sauce, beans, drained tomatoes, spinach, corn and 1/2 cup cheese in medium bowl. Top each tortilla with 1/3 cup bean mixture. Roll up and place seam-side down in baking dish Preheat oven to 425° F oven or 220° C. In a large bowl combine corn, peppers, onion and jalapeno. Drizzle with olive oil, add salt and pepper to taste and toss to coat all the veggies. Lay the vegetables out on a baking sheet and place into a hot oven to cook. Cook for 15 minutes, stirring occasionally Vegetarian Enchiladas is a baked dish made with corn tortilla rolled in a filling made with beans and vegetables and covered in a tomato based sauce. Cheese is sprinkled on the top to make it cheesy. Every bite of enchilada is balanced and fragrant with fresh herbs, roasted cumin powder, paprika , beans and vegetables and well balanced with the.

One-Skillet Refried Bean and Roasted Red Pepper Enchiladas. Serves 4. 2 tablespoons olive oil. 2 tablespoons all-purpose flour. 1 (28 ounce) can tomato sauce (or puree a 28 ounce can of tomatoes) 1 teaspoon oregano. 1 teaspoon chili powder. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. Kosher salt. 1 (14.5 ounce. 1. Preheat the oven to 425 degrees. 2. Shred the Pepper Jack Cheese. 3. Pour half a cup of enchilada sauce to the bottom of a baking tray. I used 2 smaller size trays, or you can use 1 large tray. 4. Warm up the corn and wheat tortillas in a microwave for 30 seconds or an oven for 15 minutes

Red Enchiladas Mixed cheese Tostadas Refried beans Burros Bean & cheese Mercado Chopped Salad 9.99 Romaine, kale, cabbage, black beans, calabacitas, avocado, Pico de Gallo, queso fresco, caramelized pepitas, tossed in Tomatillo Vinaigrette, topped with tortilla strips Calabacitas Salad 9.59 Fresh greens, calabacitas, Pico de Gallo, black beans Instructions. Pre-heat the oven to 350ºF. Prepare the green sauce as you like or follow this recipe. Put two or three tablespoons of sauce in the bottom of a baking dish. In a large bowl put the rice, beans, green leaves, pumpkin seeds and about half a cup of sauce. Mix well Preheat oven to 350 F. Combine onion, pepper, garlic, salsa, cumin, and black beans in large skillet and bring to simmer over medium heat. Cook, frequently stirring, for 3 minutes. Arrange 6 tortillas in bottom of 9 inch x 13 inch baking dish, overlapping them as necessary After 15 minutes, add the lime juice and adjust the seasonings as needed. STEP #2 Prepare the Cheese and Bean Enchiladas for the Oven: Preheat oven to 375 degrees F. Pour half of the enchilada sauce into a 9 x 12 baking pan or dish, and set aside. Warm tortillas, per package instructions or warm over an open gas flame Mix together the pumpkin, refried beans, and taco seasoning until well combined. Top each tortilla with about ½ cup of the bean mixture and roll up, placing seam side down carefully (the pan is hot) in your prepared casserole dish. Pour the enchilada sauce over the tortillas and then sprinkle with cheese if using

Vegetarian Enchiladas Ready Set Ea

  1. utes and enjoy
  2. The Best Vegetarian Refried Bean Burrito Recipe This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no additional cost to you
  3. I love to mash and doctor up black beans, but there's nothing like refried beans in enchiladas it just hits different. If you want to add other sources of protein, you can always add seitan, vegan chorizo, or whatever meat you want! The Best Toppings. I love a classic combo of diced bell peppers, spicy peppers, and scallions on top
  4. These vegetarian enchiladas are stuffed with shredded zucchini, refried beans, and sweet corn. This hearty filling can be made with previously frozen squash, helping you to use your August zucchini crop in recipes year round
  5. Crispy Refried Bean Burritos The Old Woman and the Sea. chili powder, salt, refried beans, Mexican cheese blend, oregano and 9 more. Steak & Refried Bean Enchiladas TheMountainKitchen. steak seasoning, sour cream, ribeye steaks, mexican blend cheese and 11 more. Zucchini-Refried Bean Enchiladas Farm Fresh Feasts

Vegan Enchiladas Verdes (With Beans & Cheese

Preheat the oven to 375 degrees F. Heat vegetable oil in a medium skillet over medium-high. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp, about 10 seconds per side. Transfer the tortilla to paper towel lined plate to drain. Repeat with remaining tortillas Learn how to cook great Refried bean and cheese enchiladas . Crecipe.com deliver fine selection of quality Refried bean and cheese enchiladas recipes equipped with ratings, reviews and mixing tips. Get one of our Refried bean and cheese enchiladas recipe and prepare delicious and healthy treat for your family or friends. Good appetite Chicken enchiladas. 152 ratings. 4.6 out of 5 star rating. Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family. 1 hr and 10 mins. Artboard Copy 6

Vegetarian Bean Enchiladas Recipe - Mexican

  1. e measured around 8 x 4.5), and spread it around with the back of the spoon
  2. Vegetarian Enchiladas deliver bold-flavored ingredients and seasonings to bring you the most flavorful bite. Served with vegetarian refried beans, Spanish rice, and a fresh salad to bring you a complete dish. Sweet potato and black bean vegetarian enchiladas.you've never had it this good
  3. ced red and white onions and the garlic to the pot and saute until translucent. Add beans, liquid smoke, and soy sauce and continuing heating. Using an immersion blender (or standing blender) blend the beans until smooth
  4. Apr 26, 2021 - Explore Cathy Brans's board vegan enchiladas on Pinterest. See more ideas about vegan enchiladas, mexican food recipes, enchiladas
  5. Make the Enchiladas. Preheat the oven to 400°F. Ladle about half of the enchilada sauce into the bottom of a large baking dish. Grab a tortilla and place 2 or 3 plantain slices in a row just off center, then spoon about 2 tablespoons of the tofu in a strip over the plantain slices. Roll the tortilla up, pressing firmly to roll it tightly (and.
  6. When I get enchiladas at a restaurant, I always enjoy that side of refried beans on the side! Here we give you several options for making beans at home, including authentic Mexican refried beans recipe. And of course, beans and rice go together, so in this section we also give you several ideas for rice dishes to serve on the side

Refried bean dip is a perfect side to serve with enchiladas: but most bean dips are full of cheese, which would make for a cheese heavy meal. This one, though, is the perfect fresh and healthy spin! There's no cheese but it's full of big flavor, relying on onion, japaleno, and cumin to do the heavy lifting Transfer sweet potatoes to a medium bowl. Stir in refried beans, black beans, rice, and green chiles. Place 1/2 cup mixture down the center of each tortilla, top with 1/4 cup cheese. Tightly roll each tortilla and place, seam side down, in prepared baking dish. Top tortillas with remaining salsa verde and remaining cheese The recipe for these hearty, vegetarian enchiladas was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions and method. We ate them garnished with sour cream, red onion, avocado, and cilantro with refried beans and rice on the side. We topped off our festive meal with a Tres Leches Cake. Perfect. Yield: Serves.

Heavenly Vegan Refried Beans Recipe - Plant-Based Easy

Vegetarian enchiladas with mushrooms, zucchini, yellow squash, bell pepper, and black beans. This hearty yet healthy main dish for Cinco de Mayo will surely please your friends and family. Mexican food. The obsession is so thick, you can cut it with a knife. With Cinco de Mayo coming up, tacos, burritos, and enchiladas are basically all Heat olive oil over medium heat in a medium skillet. Add garlic and saute until fragrant, 30 seconds to 1 minute. Whisk in flour and chili powder and cook, stirring constantly, for 2 minutes. Slowly whisk in broth until smooth, and then stir in tomato sauce, cumin, and oregano. Reduce heat and simmer for 15 minutes

Bean & Veggie Enchiladas - Mexican Recipes - Old El Pas

Prepare ground beef, season with 1/3 can of enchilada sauce to ground beef, 1/2 a can of refried beans and rice. Stir until all sauce over the enchiladas.Sprinkle with the remaining and sour cream. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 oz of cheese. Preheat oven to 350 °F

Video: Refried Bean and Cheese Enchiladas Recipe Allrecipe

Prepare enchiladas by spreading an even amount of refried beans, quinoa, and zucchini mushroom mixture in each tortilla. Distribute about 1/2 cup of the vegan cheese and another 1/4 cup of the tomatillo salsa in the 6 enchiladas as well. Roll tortillas and place, seam side down, in baking dish Enchiladas: 1 tablespoon canola oil 1 red bell pepper, seeded and sliced 1 onion, halved and sliced very thin Salt and pepper, to taste 1/4 cup minced fresh cilantro 1 can Old El Paso Traditional Refried Beans 1 cup packed baby spinach 8 corn tortillas, warmed per package direction The perfect vegan enchiladas had eluded me for years, but this version nails it. Corn tortillas remain tender with slightly crisp edges, a refried bean and poblano filling is hearty and simple, and the homemade enchilada sauce is rich and subtly spiced. Serve these to a crowd, or prepare as a quick and easy weeknight meal Vegetarian Enchiladas with Refried Beans. Swap refried beans for the black beans. Spread them in the tortilla, before adding the sautéed butternut squash. Vegetarian Enchiladas Without Beans. Simply leave them out or try adding sautéed tofu like in my surprising and oh-so-yummy Vegan Enchiladas. (Another tofu hit: Tofu Tacos!

Beefy Bean and Cheese Vegan Enchiladas - This Wife Cooks

  1. utes or until the vegetables are starting to soften
  2. easy vegan refried beans recipe. The hardest part of this recipe is the waiting. Cooking dry beans just takes time. Fill these enchiladas with refried beans instead of the cheese filling. Make a Mexican Torta! Spread about 1/2 cup refried beans on bolillo rolls and top with turkey or coconut shrimp
  3. utes, drain well. Place cashews, lime juice, paprika, onion powder, salt and ½ cup water into blender/nutribullet and blend until smooth. Add additional water, 1 tablespoon at a time, to thin to desired consistency
1 hour Lentil Black Bean Enchiladas with Blender sauce

Refried Bean Enchiladas Recipe: How to Make It Taste of Hom

Best Vegan Enchiladas from Minimalist Baker's EverydayLentil and Refried Bean TaquitosBest Ever Veggie Enchiladas Recipe - Build Your Bite

Oven: put the dip in an oven-safe dish and bake at 375 ºF covered for 30-40 minutes or until the cheese is melted and the dip is hot and bubbly. Stir occasionally. Stovetop: warm the dip in a pot over medium low heat (covered), stirring occasionally, until the cheese has melted and the dip is hot and bubbly In a small pot with a lid, place the bananas cut in half, cover with water, cover the pot and simmer until very soft, about 12-15 minutes. When the plantains are soft, drain, peel, add a pinch of salt and puree with a fork. Heat the tortillas by passing them through a frying pan with a little oil neutral flavor salt and pepper. Preheat your oven to 350 degrees. Lightly spray an 8×8 baking dish with Pam. Set aside. In a large skillet over medium-high heat, saute your chopped zucchini and onion in a drizzle of EVOO until tender (about 5 to 8 minutes). Add in your chopped garlic, chili powder, chopped green chiles and a pinch of salt and pepper How to make vegan enchiladas - Step by step. Preheat the oven to 350ºF or 180ºC. Steam or boil the butternut squash for 10 to 15 minutes or until tender (photo 1) . In the meantime, add the oil to a large skillet and cook over medium-high heat until hot (photo 2). Add the onion and cook until golden brown (photo 3) These veggie enchiladas are stuffed full of refried black beans, sautéed red pepper and crunchy sweetcorn. Once the filling's in the tortillas, they're rolled up and topped with a cumin-flavoured tomato sauce and grated cheese. Perfection. We use dairy free cheese to make these black bean enchiladas vegan

Refried beans are a healthy side dish to serve along with any Mexican meal. They're so good that I like to eat them with tortilla chips as a bean dip. You can also use these protein-rich, vegan refried beans inside tacos, enchiladas and burritos. Spread them on the inside of a quesadilla or on top of a tostada. You can't go wrong 2 cans pinto beans, drained and rinsed; 1 Tbs. butter; 15 oz can tomato sauce; 1 packet of taco seasoning (1/4 cup) 10 oz can enchilada sauce; 2 cups shredded cheese (I used Monterey Jack and cheddar) 8 flour tortillas; Mash the beans in a bowl. Melt the butter in a skillet. Stir in the beans, half the can of tomato sauce and the taco seasoning.

Spiced Up Refried Black Beans Recipe | Little Spice Jar

Three chicken, spinach and black bean enchiladas accompanied by a side of Mexican rice, refried beans, lettuce, pico de gallo and sour cream. $13.99; TORREON ENCHILADAS. Three rolled up corn tortillas, stuffed with chicken OR ground beef, cheese and enchilada sauce. Served with Mexican rice, refried beans, lettuce, guacamole and sour cream. $12.9 Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine. Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure In a separate bowl, combine the black beans, salsa, ½ teaspoon cumin, ½ teaspoon paprika, and ½ teaspoon chili powder; season with a pinch of salt and black pepper. Use a fork to lightly mash the black beans and give the mixture a good stir. Preheat oven to 375F. Drizzle the olive oil in a non-stick skillet and place over medium heat 1 1/2 cups vegan refried beans (1 - 15 ounce can) Sauce: 1 small onion, diced. 2 tablespoons oil, divided. 2 tablespoons flour. 2 tablespoons chili powder. 1 teaspoon oregano. 1/2 teaspoon ground cumin. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 2 tablespoons tomato paste. 2 cups vegetable brot