Authentic Mexican Vegetarian Enchilada Recipe Made Easy

Mexican cuisine is a vibrant tapestry of bold flavors, fresh ingredients, and rich traditions. Among its many beloved dishes, enchiladas hold a special place, offering a comforting blend of savory fillings and spicy sauces wrapped in tender corn tortillas.

Today, we’re diving into an authentic Mexican vegetarian enchilada recipe that captures the heart and soul of this classic dish while keeping it meat-free and full of wholesome goodness. Whether you’re a vegetarian or simply craving a delicious, hearty meal, these enchiladas are sure to satisfy your taste buds and impress your family and friends.

This recipe combines traditional elements like homemade enchilada sauce, fresh vegetables, and a melty cheese topping, all baked to perfection. It’s easy enough for a weeknight dinner but special enough to serve at gatherings.

Plus, it’s a wonderful way to explore Mexican flavors that are both authentic and accessible. Ready to bring a little fiesta to your kitchen?

Let’s get started!

Why You’ll Love This Recipe

This authentic Mexican vegetarian enchilada recipe is a celebration of flavor and texture. The combination of smoky, tangy enchilada sauce with tender vegetables and warm corn tortillas makes every bite a delight.

Unlike many enchilada recipes that rely on heavy creams or meat, this version is light, nutritious, and packed with fresh ingredients.

Plus, it’s incredibly versatile! You can customize the filling with your favorite vegetables or substitute cheeses for a vegan twist.

The homemade enchilada sauce recipe is simple but rich in flavor, setting this dish apart from store-bought versions. Perfect for meal prep or a cozy dinner, these enchiladas are sure to become a family favorite.

Ingredients

• 12 corn tortillas
• 2 cups shredded Oaxaca cheese (or mozzarella as a substitute)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup cooked black beans, drained and rinsed
• 2 tablespoons vegetable oil
• For the enchilada sauce:
• 3 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1 cup vegetable broth
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 small tomato, chopped
• 1 clove garlic
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Equipment

• Large skillet or frying pan
• Blender or food processor
• Medium saucepan
• Baking dish (9×13 inch works well)
• Mixing bowls
• Sharp knife and cutting board
• Spoon or spatula
• Measuring cups and spoons

Instructions

1. Prepare the dried chilies: Place the dried guajillo and ancho chilies in a bowl and cover with hot water. Let them soak for about 15 minutes until softened.
2. Make the enchilada sauce: Drain the softened chilies and add them to a blender along with the tomato, garlic, cumin, oregano, smoked paprika, and vegetable broth. Blend until smooth.
3. Cook the sauce: Heat olive oil in a medium saucepan over medium heat. Pour in the blended sauce and simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste. Remove from heat and set aside.
4. Sauté the vegetables: Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
5. Add the diced red bell pepper, zucchini, and corn kernels to the skillet. Cook for 5-6 minutes until vegetables are tender but still slightly crisp.
6. Stir in the cooked black beans and cook for another 2-3 minutes to heat through. Remove from heat.
7. Warm the tortillas: To prevent cracking, warm the corn tortillas in a dry skillet or wrapped in a damp towel in the microwave for 30 seconds.
8. Assemble the enchiladas: Preheat the oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of your baking dish.
9. Take one tortilla and spoon about 2-3 tablespoons of the vegetable mixture down the center. Sprinkle with a little shredded cheese, then roll up tightly and place seam-side down in the baking dish.
10. Repeat with the remaining tortillas and filling until the dish is full.
11. Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle the rest of the shredded cheese on top.
12. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
13. Remove from oven and let cool for 5 minutes. Garnish with fresh cilantro and serve with lime wedges.

Tips & Variations

“For a vegan version, simply replace the cheese with a plant-based alternative or omit it altogether and add sliced avocado as a topping after baking.”

Feel free to customize the filling with your favorite vegetables such as mushrooms, spinach, or sweet potatoes. You can also add a dash of chipotle powder to the sauce for a smoky heat boost.

If you prefer a creamier sauce, stir in a splash of coconut milk or Mexican crema at the end of simmering. For extra protein, try adding cooked lentils or quinoa into the filling.

To save time, prepare the enchilada sauce in advance and store it in the fridge for up to 3 days.

Nutrition Facts

Serving Suggestions

Serve these enchiladas hot from the oven with a side of Mexican rice or refried beans for a classic combination. A crisp green salad with lime vinaigrette complements the rich flavors beautifully.

For a cooling contrast, offer some homemade guacamole, sour cream, or a dollop of Greek yogurt on the side. Corn chips and fresh pico de gallo also make excellent accompaniments.

Don’t forget the lime wedges! A squeeze of fresh lime juice brightens the dish and enhances the smoky, spicy notes of the enchilada sauce.

Conclusion

This authentic Mexican vegetarian enchilada recipe is a perfect balance of tradition, nutrition, and flavor. It honors the rich culinary heritage of Mexico while offering a wholesome, meat-free option that everyone can enjoy.

The homemade enchilada sauce is a game-changer, bringing depth and warmth to the dish without overwhelming the fresh vegetable filling.

Whether you’re cooking for vegetarians or simply want to add more plant-based meals to your repertoire, these enchiladas deliver satisfaction in every bite. Plus, the recipe is easy to customize and perfect for any occasion, from casual family dinners to festive gatherings.

For more delicious comfort food ideas, check out our Half Runner Beans Recipe, Green Goodness Juice Recipe, and Goat Milk Ice Cream Recipe No Eggs.

Enjoy bringing a taste of Mexico into your kitchen with this vibrant, hearty enchilada recipe. ¡Buen provecho!

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