Baked Enchilada Recipe Vegetarian Style Made Easy

If you’re craving a hearty, comforting, and meat-free meal, this baked vegetarian enchilada recipe is exactly what you need. Packed with fresh vegetables, beans, and layers of melted cheese, these enchiladas deliver bold flavors and satisfying textures in every bite.

Whether you’re a vegetarian or just looking to add more plant-based meals to your rotation, this dish is easy to prepare and perfect for feeding a crowd or enjoying as leftovers.

The magic lies in the combination of seasoned veggies, black beans, and a rich enchilada sauce, all wrapped in soft tortillas and baked until bubbly and golden. You’ll love how customizable this recipe is, making it simple to tailor to your taste buds or dietary preferences.

Plus, it’s a fantastic way to sneak in extra veggies for the whole family.

Ready to dive into a delicious and wholesome meal? Let’s get started with our detailed baked vegetarian enchilada recipe!

Why You’ll Love This Recipe

This recipe is a winner for many reasons. First, it’s incredibly flavorful without relying on meat, showcasing the natural goodness of vegetables and beans enhanced by a spicy, smoky enchilada sauce.

The baking process melds all the ingredients together, creating a cozy, comforting dish perfect for any time of year.

Secondly, it’s versatile. You can use whatever vegetables you have on hand, swap cheeses or make it vegan by using dairy-free alternatives.

It’s also a great make-ahead meal – prepare it the night before and bake it fresh when you’re ready to serve.

Finally, it’s nutritious and satisfying. Black beans provide plant-based protein and fiber, while the veggies add vitamins and antioxidants.

This dish will keep you full and energized without weighing you down.

Ingredients

• 8-10 corn or flour tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small red bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese or Mexican blend (plus extra for topping)
• 1 cup enchilada sauce (store-bought or homemade)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Equipment

• 9×13 inch baking dish
• Large skillet or frying pan
• Mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• Grater (if shredding your own cheese)
• Aluminum foil (optional, for covering during baking)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray.
2. Prepare the filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until softened.
3. Add garlic and spices: Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another minute until fragrant.
4. Mix in beans and corn: Add the black beans and corn kernels to the skillet. Stir well to combine and heat through for 3-4 minutes. Remove from heat.
5. Assemble the enchiladas: Spoon a generous amount of the filling onto the center of each tortilla. Sprinkle with some shredded cheese, then roll the tortilla tightly and place seam-side down in the baking dish. Repeat until all tortillas and filling are used.
6. Pour enchilada sauce: Evenly pour the enchilada sauce over the rolled tortillas, making sure they are well coated.
7. Top with cheese: Sprinkle additional shredded cheese evenly over the top of the enchiladas.
8. Bake: Cover the dish loosely with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Garnish and serve: Remove from oven and let cool for 5 minutes. Sprinkle with fresh chopped cilantro before serving.

Tips & Variations

For extra flavor, add sautéed mushrooms, zucchini, or spinach to the filling.

Try swapping black beans for pinto or kidney beans for a different taste.

Use whole wheat or gluten-free tortillas if desired.

Make this recipe vegan by using a dairy-free cheese or skipping the cheese topping entirely.

If you like it spicy, add diced jalapeños or a dash of hot sauce to the filling.

Nutrition Facts

Serving Suggestions

This baked vegetarian enchilada pairs wonderfully with a fresh green salad or a side of Mexican rice. For a creamy contrast, serve with guacamole or a dollop of sour cream or Greek yogurt.

Cilantro lime rice or a simple black bean salad can also round out the meal beautifully.

If you want to add even more variety to your dinner table, check out other delicious recipes like our Green Chile Cheese Bread Recipe or the sweet treat of Glazed Twist Donut Recipe for dessert. For a cozy, comforting finish, try the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

Conclusion

This baked vegetarian enchilada recipe is a perfect blend of convenience, nutrition, and flavor. It’s a crowd-pleaser that’s simple to prepare yet packed with wholesome ingredients that nourish your body and delight your taste buds.

Whether you’re cooking for family, friends, or just yourself, this dish will quickly become a staple in your recipe collection.

The ability to customize and adapt it according to what you have in your pantry or your personal preferences makes it a versatile and reliable meal option. Plus, the leftovers reheat beautifully, making it ideal for busy weeknights or meal prep.

Next time you want a satisfying vegetarian meal, give this enchilada recipe a try—you won’t regret it!

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