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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/vegetarian-enchiladas-recipe/