No-Roll Enchiladas


Ingredients (use vegan versions):

  • 1 large bell pepper
  • 1 large onion
  • 1 can refried beans (or homemade)
  • 1 can enchilada sauce (or homemade)
  • 1 cup salsa (homemade or otherwise, as spicy as you want)
  • 1 can black beans, rinsed and drained (or other beans to your liking)
  • tortillas (any kind)
  • cooking spray
  • optional: 1 medium tomato


Preheat the oven to 350 (F). Dice the onion, pepper,
and tomato (if using). Spray the bottom of a casserole dish
with cooking spray and lay down a tortilla (if your
tortillas are smaller than your casserole, you can layer
them — but be sure the bottom of the dish is covered or
it’ll stick like crazy). Spread a layer of refried beans on
the top of the tortilla(s) — you may want to heat the beans
first to make them spread more easily. Pour half of the
salsa and half of the onions over the beans. Put another
tortilla on top of this layer. Layer the black beans, green
pepper, tomato (if using), and the rest of the salsa and
onion on top of the tortilla(s). Put another tortilla on
the top (your casserole should be pretty full by now). Pour
the can of enchilada sauce over the whole thing and bake,
covered, for about 35-45 minutes or until it’s hot and
bubbly all the way through. Serve with sour cream (vegan or
otherwise) or all by itself. This freezes extremely well.

Of course, you can fiddle with this and add or take away
ingredients. It’s a little different every time I make it,
since I layer things differently. Experiment and enjoy!

Serves: 4-6

Preparation time: 1.5 hr


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