Enchiladas Recipe Veg: Easy and Delicious Meals to Try

Enchiladas are a beloved classic in Mexican cuisine, known for their rich flavors and comforting textures. But if you’re looking for a delicious vegetarian twist, this vegetable enchiladas recipe is sure to become a new favorite.

Packed with fresh veggies, hearty beans, and a savory enchilada sauce, this dish is both wholesome and satisfying. Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your repertoire, these enchiladas deliver on flavor without compromising on nutrition.

Easy to customize and perfect for weeknight dinners or special occasions, this recipe brings together a medley of ingredients that create a harmonious balance of spice, creaminess, and freshness. Plus, it’s a fantastic way to use up any leftover vegetables you have in your fridge.

Serve it with a side of rice or a crisp salad, and you’ve got a crowd-pleasing meal that everyone will enjoy!

Why You’ll Love This Recipe

This vegetarian enchiladas recipe is a perfect blend of vibrant flavors and nourishing ingredients, making it an ideal dish for any occasion. Here’s why it stands out:

• Versatility: You can swap in your favorite vegetables or add beans for extra protein.
• Flavor-packed: The homemade enchilada sauce is rich, smoky, and perfectly spiced.
• Make-ahead friendly: Assemble the dish in advance and bake when ready.
• Family-approved: Even picky eaters tend to love these cheesy, saucy enchiladas.
• Nutritious: Loaded with fiber, vitamins, and plant-based protein.

Ingredients

• 10 corn tortillas (or flour tortillas if preferred)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup shredded vegan cheese or regular cheese if not vegan
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sliced avocado, lime wedges, vegan sour cream

Equipment

• Large skillet or frying pan
• Mixing bowl
• 9×13 inch baking dish
• Spatula or wooden spoon
• Measuring cups and spoons
• Aluminum foil (optional)

Instructions

1. Prepare the vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
2. Add garlic and bell pepper: Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until fragrant and slightly softened.
3. Cook zucchini and corn: Add the diced zucchini and corn kernels to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are tender but not mushy.
4. Season and add beans: Stir in the black beans, ground cumin, chili powder, salt, and pepper. Cook for 2-3 minutes to combine flavors. Remove from heat.
5. Warm tortillas: To make tortillas pliable, warm them briefly in a dry skillet or microwave wrapped in a damp towel.
6. Assemble enchiladas: Pour ½ cup of enchilada sauce into the bottom of the baking dish, spreading evenly. Spoon about ⅓ cup of the vegetable mixture onto each tortilla, then sprinkle with a little cheese. Roll up each tortilla tightly and place seam-side down in the baking dish.
7. Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
8. Bake: Cover with aluminum foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden.
9. Garnish and serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro, sliced avocado, and lime wedges. Serve with optional vegan sour cream on the side.

Tips & Variations

For a creamier texture, mix some vegan bechamel sauce into the filling or drizzle it over the enchiladas before baking. You can also experiment with different beans like pinto or kidney beans for variety.

• Make it spicy: Add chopped jalapeños or a dash of cayenne pepper to the filling.
• Use different veggies: Sweet potatoes, mushrooms, or spinach work wonderfully in enchiladas.
• Gluten-free option: Ensure your tortillas are certified gluten-free.
• Meal prep friendly: Assemble the enchiladas the night before, refrigerate, and bake fresh the next day.
• Extra protein: Add cooked quinoa or textured vegetable protein to the filling.

Nutrition Facts

Serving Suggestions

This vegetarian enchiladas dish pairs beautifully with simple sides that complement its rich flavors. Consider serving it alongside:

• Mexican-style rice or cilantro lime rice
• A crisp green salad with a tangy lime vinaigrette
• Refried beans or whole black beans for extra protein
• A dollop of guacamole or vegan sour cream
• Some pickled jalapeños or fresh salsa for a spicy kick

For a more indulgent meal, try pairing these enchiladas with vegan bechamel sauce drizzled on top, or accompany them with a fresh side like in our Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Conclusion

This vegetarian enchiladas recipe is a celebration of vibrant vegetables, hearty beans, and bold Mexican flavors. It’s a dish that not only satisfies your taste buds but also nourishes your body with wholesome ingredients.

Whether you’re cooking for yourself, family, or friends, these enchiladas offer a comforting and crowd-pleasing meal that’s easy to prepare and endlessly adaptable.

Don’t hesitate to get creative with the fillings or spice levels to make this recipe your own. And if you’re looking to expand your vegetarian cooking adventures, be sure to check out our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners or try baking a sweet treat like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious to round out your meal.

Happy cooking!

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