All Recipes Vegetarian Enchiladas for Easy Healthy Meals

Enchiladas are a beloved Mexican dish that offer a perfect balance of flavors, textures, and heartiness. For those who prefer a meat-free option, vegetarian enchiladas provide all the comfort and zest without compromising on taste.

This recipe is a fantastic way to enjoy a wholesome, colorful meal brimming with fresh vegetables, beans, and a rich enchilada sauce. Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your menu, these enchiladas will delight your palate and satisfy your hunger.

The best part about this recipe is its versatility and ease. You can customize the fillings to your liking, and it’s perfect for meal prepping or feeding a crowd.

Plus, it’s a nutritious option packed with fiber, protein, and vibrant flavors that make every bite a fiesta. Let’s dive into how you can make these delicious all recipes vegetarian enchiladas right in your kitchen!

Why You’ll Love This Recipe

This vegetarian enchiladas recipe stands out for several reasons. First, it’s incredibly flavorful, featuring a homemade enchilada sauce that’s rich and mildly spicy.

The filling combines hearty black beans, sweet corn, sautéed peppers, and melty cheese, giving you a well-rounded, satisfying dish.

It’s also very flexible. You can easily swap out ingredients based on what you have on hand or your dietary preferences.

Plus, it’s a crowd-pleaser that’s perfect for weeknight dinners or potlucks.

Finally, this recipe is nourishing and wholesome. It’s packed with plant-based protein and fiber, making it a healthy choice that doesn’t skimp on taste.

Once you try it, it might just become a staple in your recipe rotation!

Ingredients

• 12 corn tortillas
• 2 cups black beans, cooked and drained (or 1 can, rinsed)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese (or Mexican blend)
• 1 cup enchilada sauce (homemade or store-bought)
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: sliced jalapeños or avocado for topping

Equipment

• Large skillet or frying pan
• Medium saucepan (if making enchilada sauce from scratch)
• Baking dish (9×13 inch works well)
• Mixing bowls
• Spatula or wooden spoon
• Cheese grater (if using block cheese)
• Measuring spoons and cups

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish.
2. Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Add garlic, red bell pepper, cumin, and chili powder to the skillet. Cook for another 2-3 minutes until the peppers soften and the spices become fragrant.
4. Stir in the black beans and corn kernels. Season with salt and pepper to taste. Cook for 2-3 minutes, stirring occasionally. Remove from heat.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds. This makes them pliable and easier to roll without cracking.
6. Assemble the enchiladas: Spoon about 2-3 tablespoons of the filling into the center of each tortilla. Sprinkle some shredded cheese on top of the filling. Roll up the tortilla tightly and place seam side down in the prepared baking dish.
7. Once all tortillas are filled and arranged in the dish, pour the enchilada sauce evenly over the top, making sure all the tortillas are coated.
8. Sprinkle the remaining cheese over the enchiladas.
9. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly, and the edges of the tortillas start to crisp slightly.
10. Remove from oven and garnish with chopped fresh cilantro and optional toppings like sliced jalapeños or avocado.
11. Serve warm and enjoy!

Tips & Variations

For a dairy-free version, substitute the cheese with a plant-based alternative or simply omit it.

You can customize the filling with other vegetables such as zucchini, spinach, or mushrooms. Roasting the vegetables before mixing them into the filling adds a lovely depth of flavor.

If you prefer a spicier dish, add chopped jalapeños or a dash of cayenne pepper into the filling or sauce. For a milder version, reduce the chili powder.

Leftover enchiladas are fantastic reheated the next day and even freeze well for convenient meals later. Simply thaw and bake until warmed through.

Nutrition Facts

Serving Suggestions

Vegetarian enchiladas pair wonderfully with a variety of side dishes. Consider serving them alongside a fresh zesty coleslaw or a simple green salad with lime vinaigrette to balance the rich flavors.

For a heartier meal, add a side of Mexican rice or refried beans. If you’re in the mood for something different, try pairing with a light soup such as a vegetable broth or a black bean soup.

To round out the meal, a dollop of sour cream or guacamole on top adds creaminess and freshness. Don’t forget a wedge of lime for squeezing over the enchiladas before eating.

Conclusion

All recipes vegetarian enchiladas are a delightful and nutritious way to enjoy a classic Mexican favorite without meat. This recipe combines wholesome ingredients, bold flavors, and simple preparation to create a dish that’s as satisfying as it is tasty.

Whether you’re cooking for family, friends, or just yourself, these enchiladas offer a comforting, colorful meal that’s sure to please.

With the ability to customize fillings and spice levels, plus the option to make it dairy-free or add extra veggies, it’s a versatile recipe that fits many dietary preferences. If you enjoyed this, you might also love trying other recipes like the Bread And Gravy Recipe or exploring more plant-based sides such as the Zucchini Peppers Onions Tomatoes Recipe.

Happy cooking, and enjoy your delicious vegetarian enchiladas!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “All Recipes Vegetarian Enchiladas”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Delicious and hearty vegetarian enchiladas filled with beans, corn, and cheese. Perfect for a satisfying meat-free meal.”, “prepTime”: “PT20M”, “cookTime”: “PT30M”, “totalTime”: “PT50M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“8 corn tortillas”, “1 cup black beans, drained and rinsed”, “1 cup corn kernels”, “1 cup shredded cheddar cheese”, “1/2 cup diced onion”, “1/2 cup diced bell pepper”, “1 cup enchilada sauce”, “2 cloves garlic, minced”, “1 teaspoon ground cumin”, “1/2 teaspoon chili powder”, “2 tablespoons olive oil”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a skillet and saut\u00e9 onion, bell pepper, and garlic until soft.”}, {“@type”: “HowToStep”, “text”: “Add black beans, corn, cumin, chili powder, salt, and pepper; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Warm tortillas to make them pliable.”}, {“@type”: “HowToStep”, “text”: “Fill each tortilla with the vegetable mixture and some cheese, then roll up.”}, {“@type”: “HowToStep”, “text”: “Place enchiladas seam side down in a baking dish.”}, {“@type”: “HowToStep”, “text”: “Pour enchilada sauce evenly over the rolled tortillas.”}, {“@type”: “HowToStep”, “text”: “Sprinkle remaining cheese on top.”}, {“@type”: “HowToStep”, “text”: “Bake for 20-25 minutes until cheese is bubbly and golden.”}, {“@type”: “HowToStep”, “text”: “Let cool slightly before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “15 g”, “fatContent”: “12 g”, “carbohydrateContent”: “38 g”}}