Vegetarian Enchiladas Recipe

Introduction

These vegetarian enchiladas are packed with vibrant flavors and a creamy, cheesy filling that makes for a satisfying meal. Easy to prepare and perfect for a weeknight dinner, they bring a delicious twist to classic Mexican cuisine without the meat.

Ingredients

• 1 large yellow onion, diced
• 5 garlic cloves, minced
• 1 large green pepper, diced
• 1 tablespoon olive oil
• 1 cup frozen corn
• 2 tablespoons cream cheese
• 10 large flour tortillas
• 1 1/2 cups shredded Mexican cheese
• 15 oz black beans, drained
• 1 teaspoon smoked paprika
• 2 teaspoons cumin
• 1/2 teaspoon chili powder
• 1/2 large lime, juiced (plus more for serving)
• 8 oz enchilada sauce
• Avocado, for serving
• Salt and pepper, to taste

Instructions

1. Step 1: Combine the diced onion, minced garlic, diced green pepper, olive oil, and 1/4 teaspoon of salt in a large skillet.
2. Step 2: Sauté the vegetables over medium-high heat for 6-8 minutes, until the onion becomes translucent and soft.
3. Step 3: Add the frozen corn to the skillet and cook for an additional 4-5 minutes until the corn is defrosted.
4. Step 4: Stir in the drained black beans, cream cheese, 1/2 cup shredded Mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a lime.
5. Step 5: Season with salt and pepper to taste; an additional 1/2 teaspoon of each works well.
6. Step 6: Warm the tortillas in the microwave to make them more pliable for rolling.
7. Step 7: Distribute the filling evenly among the tortillas, roll each one up, and place them seam side down in a greased 9×13 baking dish.
8. Step 8: Pour the enchilada sauce over the rolled tortillas and spread it evenly on top.
9. Step 9: Sprinkle the remaining shredded Mexican cheese over the enchiladas.
10. Step 10: Bake at 350°F (175°C) for 20-25 minutes until the cheese is bubbly and lightly browned. For extra browning, broil on low for 1-2 minutes watch carefully to prevent burning.
11. Step 11: Serve topped with fresh lime juice, avocado slices, and sour cream for a flavorful finish.

Tips & Variations

• For extra heat, add chopped jalapeños to the filling or a dash of hot sauce to the enchilada sauce.
• Swap cream cheese for Greek yogurt for a lighter creamy texture.
• Use corn tortillas for a gluten-free option, but warm them gently to avoid cracking.
• Add chopped cilantro into the filling or as a garnish for added freshness.

Storage

Store leftover enchiladas covered in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals to maintain texture. Avoid reheating with foil on to keep the cheese melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours ahead and refrigerate them before baking. Just add a few extra minutes to the baking time if going straight from the fridge.

What can I use instead of black beans?

You can substitute black beans with pinto beans, kidney beans, or even cooked lentils for a similar texture and flavor profile.

Vegetarian Enchiladas Recipe

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★★★★★

4.5 from 84 reviews

These Vegetarian Enchiladas are a flavorful and satisfying meal packed with sautéed vegetables, black beans, creamy cheese, and vibrant spices. Wrapped in warm flour tortillas, smothered in enchilada sauce, and baked to bubbly perfection, they make a perfect weeknight dinner that’s both hearty and wholesome.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 10 enchiladas (serves 5-6) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetable Filling

• 1 large yellow onion, diced
• 5 garlic cloves, minced
• 1 large green pepper, diced
• 1 tablespoon olive oil
• 1 cup frozen corn
• 15 oz black beans, drained
• 2 tablespoons cream cheese
• 1 1/2 cups shredded Mexican cheese (divided)
• 1 teaspoon smoked paprika
• 2 teaspoons cumin
• 1/2 teaspoon chili powder
• 1/2 large lime, juiced (plus more for serving)
• Salt and pepper, to taste

Assembly and Toppings

• 10 large flour tortillas
• 8 oz enchilada sauce
• Avocado slices, for serving
• Sour cream, for serving (optional)

Instructions

1. Prepare the Vegetables: In a large skillet, combine diced onion, minced garlic, diced green pepper, olive oil, and 1/4 teaspoon salt. Sauté over medium-high heat for 6-8 minutes until the onion is translucent and soft.
2. Add Corn: Stir in the frozen corn and cook for an additional 4-5 minutes until the corn is defrosted and warmed through.
3. Mix the Filling: Add drained black beans, cream cheese, 1/2 cup shredded Mexican cheese, smoked paprika, cumin, chili powder, and juice of half a lime to the skillet. Season with additional salt and pepper (about 1/2 teaspoon each) to taste. Stir everything together until well combined and the cream cheese is melted.
4. Warm the Tortillas: Microwave the tortillas briefly to make them pliable and prevent cracking when rolling.
5. Assemble the Enchiladas: Spoon the filling into each tortilla, roll it up tightly, and place seam-side down in a greased 9×13 inch baking dish.
6. Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining 1 cup of shredded Mexican cheese on top.
7. Bake: Bake the dish in a preheated oven at 350°F (175°C) for 20-25 minutes, until the cheese is melted, bubbly, and starting to brown. Optionally, broil on low for 1-2 minutes at the end to deepen the cheese browning, watching carefully to avoid burning.
8. Serve: Remove from the oven and serve topped with fresh lime juice, sour cream, and avocado slices for maximum flavor and creaminess.

Notes

• Warming the tortillas before rolling helps prevent them from breaking or tearing.
• Feel free to add other vegetables like diced zucchini or mushrooms to the filling if desired.
• You can substitute corn tortillas for a gluten-free option, but adjust warming time accordingly.
• Broiling is optional for browning the cheese; watch closely to prevent burning.
• Sour cream is optional but adds a nice creamy tang that complements the enchiladas.

Keywords: vegetarian enchiladas, black bean enchiladas, Mexican vegetarian recipe, baked enchiladas, easy vegetarian dinner