Why You’ll Love Vegetarian Enchiladas
Vegetarian enchiladas are a delicious way to pack lots of veggies and flavors into one dish. With a hearty filling of beans, vegetables, and cheese wrapped in soft tortillas, then topped with enchilada sauce and more cheese, these enchiladas are a satisfying meal even meat-lovers will enjoy. Plus, you can customize them with your favorite fillings and toppings to make them exactly how you like.
Ingredients for Vegetarian Enchiladas
For the Enchilada Filling:
- 1 tbsp olive oil
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 zucchini (diced)
- 1 yellow squash (diced)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 can black beans (15 oz, drained and rinsed)
- 1 can corn kernels (or 1 cup frozen corn, thawed)
- 1 tsp cumin powder
- 1 tsp chili powder
- Salt & black pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
For the Enchiladas:
- 8-10 corn or flour tortillas
- 1 ½ cups red enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (for topping)
Optional Toppings:
- Fresh cilantro (chopped)
- Sour cream or Greek yogurt
- Sliced avocado or guacamole
- Chopped green onions
- Lime wedges
How to Make Vegetarian Enchiladas
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
2. Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced bell peppers, zucchini, squash, and onion. Sauté until the vegetables are slightly softened, about 5-6 minutes. Add the minced garlic, black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes until everything is well combined and heated through. Remove from heat and set aside.
3. Warm the Tortillas
To make the tortillas easier to roll, warm them in a dry skillet for 20-30 seconds on each side or wrap them in a damp paper towel and microwave for 30 seconds. This helps prevent them from cracking when you roll them.
4. Assemble the Enchiladas
Spread a thin layer of enchilada sauce (about ½ cup) on the bottom of a 9×13-inch baking dish. Take one tortilla at a time, spoon about 2-3 tablespoons of the vegetable filling onto the center, sprinkle a little cheese, then roll it up tightly. Place the enchilada seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
5. Top with Sauce & Cheese
Once all the enchiladas are rolled and placed in the baking dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining shredded cheese over the sauce.
6. Bake the Enchiladas
Cover the baking dish with foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
7. Garnish & Serve
Remove from the oven and let cool slightly. Garnish the enchiladas with your favorite toppings, such as chopped cilantro, sour cream, sliced avocado, green onions, and lime wedges. Serve hot and enjoy!
Tips for the Best Vegetarian Enchiladas
- Use Fresh Ingredients: Fresh vegetables like bell peppers, zucchini, and onions give the filling a delicious crunch and flavor. Feel free to swap in any of your favorite veggies.
- Customize the Fillings: You can add or substitute any beans (like pinto beans or kidney beans), extra veggies (like mushrooms or spinach), or add some quinoa for extra protein.
- Choose the Right Tortillas: Corn tortillas are traditional and add a nice texture, but flour tortillas work well if you prefer a softer wrap. Make sure to warm them before rolling to prevent cracks.
- Add a Kick: If you like your enchiladas spicy, add some jalapeños, chipotle peppers, or extra chili powder to the filling for a flavorful kick.
Health Benefits of Vegetarian Enchiladas
Vegetarian enchiladas are a great way to pack in a variety of healthy ingredients:
- Vegetables: Loaded with bell peppers, zucchini, and onions, these enchiladas are rich in vitamins, antioxidants, and fiber.
- Beans: Black beans add protein, fiber, and a boost of plant-based nutrition.
- Corn & Whole Grains: Using corn tortillas provides a gluten-free option, and using whole grain tortillas can add more fiber and nutrients.
This dish is balanced, satisfying, and can be made lighter by using low-fat cheese and reducing the amount of oil used.
FAQs
Q: Can I make these enchiladas ahead of time?
A: Yes! You can assemble the enchiladas ahead of time, cover them with foil, and store them in the refrigerator for up to 1 day before baking. When ready to bake, add a few extra minutes to the bake time if they are cold from the fridge.
Q: Can I freeze vegetarian enchiladas?
A: Yes, they freeze well! Assemble the enchiladas and cover the dish tightly with foil before freezing. They can be stored in the freezer for up to 3 months. To bake from frozen, cover and bake for 45-50 minutes, removing the foil in the last 10 minutes.
Q: Can I make this recipe vegan?
A: Absolutely! Use a vegan cheese substitute or simply omit the cheese. You can also use a dairy-free enchilada sauce, and make sure the tortillas are vegan-friendly.
Flavor Variations for Vegetarian Enchiladas
- Butternut Squash & Black Bean Enchiladas: Swap out the zucchini and squash for roasted butternut squash for a slightly sweet and savory flavor.
- Mushroom & Spinach Enchiladas: Use a mix of sautéed mushrooms and fresh spinach as the filling for a different flavor and texture.
- Sweet Potato & Quinoa Enchiladas: Add roasted sweet potato cubes and cooked quinoa for a hearty and nutrient-packed filling.
- Green Enchiladas: Use a green enchilada sauce or tomatillo salsa instead of red enchilada sauce for a tangy twist.
Wrapping It Up
Vegetarian enchiladas are a delightful, flavorful, and satisfying way to enjoy a Mexican-inspired meal that’s full of fresh vegetables, beans, and cheese. With their endless customization options and easy-to-follow recipe, they make a great addition to any dinner table. Whether you’re feeding a crowd or just craving a comforting meal, these enchiladas will hit the spot.
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Happy cooking and buen provecho! 🌯