Vegan Refried Bean & Jackfruit Enchilada Bake

Last Updated on May 23, 2025 by Christin Gillespie

This Vegan Refried Bean & Jackfruit Enchilada Bake is a next-level Mexican recipe that will be a family favorite. It includes homemade refried beans, shredded jackfruit, your go-to red enchilada sauce, & cheesy cashew queso. Garnish with your preferred toppings for a delicious tortilla-free enchilada dinner that is just as good for leftovers!

Without a doubt, this vegan enchilada is not your typical bake, but it sure is a delicious Mexican mashup. I was inspired by Ambitious Kitchen’s Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce but put my own plant-based twist on it, & I definitely thought it was worth sharing!

From top to bottom, this tasty meal is packed with so much flavor & nutrition. It includes homemade refried beans, shredded jackfruit, red enchilada sauce, & cashew queso. Trust me, you won’t be missing the tortillas whatsoever.

Plus, you can enjoy this Vegan Refried Bean & Jackfruit Enchilada Bake as is or take it up a notch with some yummy toppings. Creamy avocado, red onion, fresh cilantro, & an irresistible cilantro coconut yogurt sauce are my go-to’s, but you can garnish with your favorites!

Why You’ll Love This Vegan Enchilada Bake Recipe

• Full of Flavor: Thanks to the protein-rich refried beans, shredded jackfruit, red enchilada sauce, cashew queso, & vibrant toppings, each bite is packed with Mexican flavor.
• Balanced Meal: From top to bottom, this tortilla-free enchilada recipe is loaded with nutrition.
• A No-Fuss Recipe: Although this Vegan Refried Bean & Jackfruit Enchilada Bake recipe tastes like it took hours to prepare, there’s no hassle required. 

Ingredients

• Organic Jackfruit: You want to look for organic young green jackfruit. My go-to brand is Native Forest. 
• Organic Refried Beans: Homemade, of course! Refried beans are the perfect addition to this enchilada bake, as they’re full of healthy fats & plant-based protein.
• Organic Red Enchilada Sauce: Duh?! It wouldn’t be enchiladas without it. My current favorite brand is Siete Foods.
• Organic Cashew Queso: This homemade & vegan cashew queso is a must for this enchilada recipe.
• Organic Toppings: Creamy avocado, chopped red onion, fresh cilantro, & a cilantro coconut yogurt sauce are my garnishes of choice, but feel free to top with your favorites.

How to Make

1. Cashew Queso. To a high-speed blender, add the cashew queso ingredients. Blend until smooth & creamy. If needed, add a couple of tablespoons of spring water to achieve your desired consistency.
2. Refried Beans. To a high-speed blender, food processor, or using an immersion blender, add the refried bean ingredients. Blend until smooth.
3. Coat the Jackfruit. In a bowl, combine the shredded jackfruit with the enchilada sauce. Mix until well coated.
4. Prepare. Preheat the oven to 425 degrees F. In a casserole-safe dish, spread the refried beans along the bottom, top with the enchilada-coated jackfruit, & then the cashew queso over the top. Transfer to the oven, uncovered, & bake for 15–20 minutes. 
5. Optional Cilantro Coconut Yogurt Sauce. To a high-speed blender, add the sauce ingredients. Blend until smooth & creamy. If needed, add a couple of tablespoons of spring water to achieve your desired consistency.
6. Serve. Remove from the oven. Top with avocado, red onion, fresh cilantro, & the optional cilantro coconut yogurt sauce, if desired. Enjoy!

Make this Tortilla-free Enchilada Dinner Perfectly Tips

• Organic Red Enchilada Sauce: My current favorite brand is Siete Foods.
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the queso is creamy & smooth.
• Organic Coconut Yogurt: For the cilantro coconut yogurt sauce, be sure to use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.

Storing & Reheating

As mentioned above, this tortilla-free enchilada dinner is perfect for leftovers & meal prep!

Storing. Transfer to an airtight glass container & refrigerate for up to 4 days. 

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer to an oven-safe dish. Place in the oven for 10–15 minutes, until warmed through. Serve with toppings of choice.

More Healthy Vegan Enchilada Recipes You’ll Love

• Black Bean & Cauliflower Rice Enchilada Casserole with Sweet Potato Crust
• Black Bean Cauliflower Rice Enchilada Bowl with Roasted Sweet Potatoes & Cashew Queso
• Vegan Pumpkin Black Bean Enchilada Bake
• Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso
• Vegan Jackfruit & Black Bean Enchilada Bake
• Vegan Black Bean Sweet Potato Enchilada Bake

Sharing Is Caring!

If you make this tortilla-free enchilada dinner, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

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