Best Vegetarian Enchilada Recipe for Easy Weeknight Meals

If you’re craving a hearty, flavorful meal that’s both comforting and packed with vibrant vegetables, look no further than this best vegetarian enchilada recipe. Enchiladas are a classic Mexican dish loved for their rich sauce, melty filling, and satisfying textures.

This vegetarian version takes all those beloved elements and elevates them with fresh, wholesome ingredients that even meat-eaters will adore. Whether you’re cooking for a family dinner or preparing a crowd-pleasing dish for friends, these enchiladas are sure to impress.

The combination of black beans, roasted vegetables, and a robust enchilada sauce wrapped in warm corn tortillas creates a delightful meal that’s as nutritious as it is delicious. Plus, it’s easy to customize with your favorite veggies or swap in vegan cheese to suit your preferences.

If you want to explore more vibrant vegetarian dishes, check out our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners for inspiration.

Why You’ll Love This Recipe

First, this recipe is incredibly versatile. You can use whatever vegetables you have on hand, making it perfect for seasonal cooking or reducing food waste.

The filling is packed with protein-rich black beans and fiber-filled veggies, making it a balanced and satisfying meal.

Second, the enchilada sauce is homemade, which means it’s bursting with deep, smoky flavors without any additives or preservatives. It’s simple to prepare but makes a huge difference compared to store-bought versions.

If you’re interested in other homemade sauces, our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes is another great option to try.

Lastly, this recipe is great for meal prep. You can assemble the enchiladas ahead of time, refrigerate, and bake when you’re ready.

Leftovers reheat beautifully, making it an excellent choice for busy weeknights or leftovers for lunch.

Ingredients

Equipment

• Large skillet or frying pan
• Medium saucepan
• Mixing bowls
• 9×13 inch baking dish
• Measuring cups and spoons
• Sharp knife and cutting board
• Spatula or wooden spoon
• Aluminum foil (optional)

Instructions

1. Prepare the enchilada sauce: In a medium saucepan over medium heat, warm 2 tablespoons of olive oil. Add 2 tablespoons of all-purpose flour and whisk constantly for 1-2 minutes until lightly browned. Slowly whisk in 2 cups of vegetable broth, stirring to prevent lumps.
2. Add 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and a pinch of black pepper. Stir well and let simmer for 10 minutes, stirring occasionally until slightly thickened. Remove from heat and set aside.
3. Prepare the filling: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
4. Add the diced bell peppers, zucchini, and corn kernels. Cook for another 5-6 minutes until vegetables are tender but still vibrant.
5. Stir in the black beans, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes to combine flavors. Remove from heat.
6. Assemble the enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
7. Warm the corn tortillas in a dry skillet or microwave to make them pliable. Spoon about ½ cup of the filling onto each tortilla, sprinkle with a little shredded cheese, then roll tightly and place seam side down in the baking dish.
8. Once all the tortillas are filled and arranged, pour the enchilada sauce evenly over the top. Sprinkle the remaining shredded cheese generously over the sauce.
9. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
10. Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh cilantro before serving.

Tips & Variations

Tip: To make this dish vegan, substitute the cheese with your favorite plant-based shredded cheese or nutritional yeast for a cheesy flavor without dairy.

Variation: Feel free to swap black beans for pinto beans or add cooked quinoa or rice to the filling for extra texture and protein.

Make it spicy: Add diced jalapeños or a dash of cayenne pepper to the filling if you enjoy a bit of heat.

If you enjoy this recipe, you might want to explore other flavorful vegetarian dishes like our Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals or the delicious Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert.

Nutrition Facts

Serving Suggestions

These vegetarian enchiladas pair beautifully with a fresh, crisp salad. Consider a simple side of mixed greens with lime vinaigrette or a creamy avocado and tomato salad to balance the spicy, smoky flavors.

For a heartier meal, serve alongside Mexican rice or refried beans. A dollop of sour cream or guacamole on top adds a cool, creamy contrast that’s hard to resist.

To keep the meal light, pair with a refreshing cucumber and jicama slaw, or explore more vegetable-forward sides like those in our California Blend Veggies Recipes for Quick Healthy Meal collection.

Conclusion

This vegetarian enchilada recipe is a delicious and satisfying way to enjoy a classic Mexican dish without meat. Loaded with fresh vegetables, black beans, and a zesty homemade sauce, it offers bold flavors and comforting textures that will please everyone at the table.

It’s perfect for busy weeknights, meal prepping, or entertaining guests with a colorful, wholesome meal.

By making your own enchilada sauce and customizing the filling, you can tailor this recipe perfectly to your taste and dietary needs. Don’t forget to garnish with fresh cilantro and serve with your favorite sides to round out the meal.

For more inspiration on vegetarian cooking, check out our Slow Cooker Vegetarian Recipes Easy and Delicious Ideas and keep enjoying the vibrant world of plant-based flavors!

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