Classic Mexican Vegetarian Enchiladas Recipe
Trending Spicy

Classic Mexican Vegetarian Enchiladas Recipe

Devang Patiwala 0.0 (0) 61 views Mexican

Make delicious Mexican Vegetarian Enchiladas at home with tortillas filled with beans, vegetables and cheese, baked in a rich homemade enchilada sauce.

Time 60 Min
Serves 4
Calories 480
Level medium
Start Cooking

About

Vegetarian Enchiladas are a flavorful Mexican-style dish made by filling soft tortillas with beans, vegetables and cheese, rolling them and baking them under a rich enchilada sauce.

This easy homemade version uses black beans, corn, bell peppers and onions for a colorful and satisfying filling. The enchiladas are covered with a smoky tomato and chili sauce, topped with cheese and baked until hot and melted.

These Vegetarian Enchiladas are perfect for lunch, dinner or a family meal. You can adjust the vegetables, beans and spice level according to your taste.

Nutrition Facts

Calories 480
Fat 19.00g
Carbs 58.00g
Protein 19.00g
Fiber 12.00g
Sugar 9.00g

Ingredients

29 Items
Scale to:
"For the Enchilada Sauce
2 tablespoons oil
1 small onion, finely chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups tomato puree
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sugar
1 cup vegetable broth or water
For the Vegetable Filling
1 tablespoon oil
1 small onion, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 cup sweet corn
1 ½ cups cooked black beans
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh coriander
For the Enchiladas
8 medium tortillas
1 ½ cups shredded cheese
2 tablespoons chopped coriander
Sliced avocado for serving
Lime wedges for serving"
Tags
vegetarian enchiladasmexican enchiladasveggie enchiladasblack bean enchiladasmexican vegetarian recipehomemade enchiladas

Instructions

Follow along step-by-step.

Step 1: Prepare the Onion for the Sauce
1

Heat 2 tablespoons oil in a saucepan over medium heat. Add the finely chopped onion. Cook until the onion becomes soft and lightly translucent. Stir occasionally.

Step 2: Add the Garlic
2

Add the minced garlic. Cook for about 30 seconds. Stir continuously. Do not allow the garlic to burn.

Step 3: Add Tomato Paste
3

Add tomato paste to the pan. Mix it with the onion and garlic. Cook for about 1 minute. This helps develop a deeper tomato flavor.

Step 4: Add the Spices
4

Add chili powder. Add ground cumin. Add paprika. Add dried oregano. Add salt. Add black pepper. Mix well. Cook for about 30 seconds until the spices become aromatic.

Step 5: Prepare the Enchilada Sauce
5

Add tomato puree. Add vegetable broth or water. Add sugar. Mix everything well. Bring the sauce to a gentle boil.

Step 6: Simmer the Sauce
6

Reduce the heat to low. Allow the sauce to simmer for approximately 10 to 15 minutes. Stir occasionally. The sauce should become slightly thicker but still remain easy to pour. Taste and adjust the salt or spice level if needed. Turn off the heat. Keep the sauce aside.

Step 7: Prepare the Vegetable Filling
7

Heat 1 tablespoon oil in a large pan. Add chopped onion. Cook until it becomes soft.

Step 8: Add the Bell Peppers
8

Add the chopped red bell pepper. Add the chopped green bell pepper. Cook for several minutes. The vegetables should become slightly tender but still retain some texture.

Step 9: Add Corn and Black Beans
9

Add sweet corn. Add cooked black beans. Mix well. Cook for 2 to 3 minutes.

Step 10: Season the Filling
10

Add ground cumin. Add chili powder. Add salt. Add black pepper. Mix until all the ingredients are evenly coated.

Step 11: Finish the Filling
11

Add chopped fresh coriander. Mix well. Cook for another minute. Turn off the heat. Allow the filling to cool slightly.

Step 12: Preheat the Oven
12

Preheat the oven to 180°C. Lightly grease a medium baking dish. Spread a thin layer of enchilada sauce on the bottom of the dish.

Step 13: Warm the Tortillas
13

Warm each tortilla briefly in a dry pan. This makes the tortillas softer and easier to roll. Do not cook them until crispy. Keep the warmed tortillas covered.

Step 14: Add the Filling
14

Place one warm tortilla on a clean surface. Add a generous portion of the vegetable and bean filling in the center. Sprinkle a small amount of shredded cheese over the filling.

Step 15: Roll the Enchilada
15

Fold the sides of the tortilla around the filling. Roll it tightly into a cylinder. Place it seam-side down in the prepared baking dish.

Step 16: Repeat with Remaining Tortillas
16

Repeat the filling and rolling process with the remaining tortillas. Arrange all the enchiladas closely together in the baking dish.

Step 17: Add the Enchilada Sauce
17

Pour the prepared enchilada sauce evenly over the rolled tortillas. Make sure most of the tortillas are covered. Leave the edges slightly visible if you prefer a little texture.

Step 18: Add the Cheese
18

Sprinkle the remaining shredded cheese evenly over the top. Use enough cheese to create a melted topping.

Step 19: Bake the Enchiladas
19

Place the baking dish in the preheated oven. Bake for approximately 20 to 25 minutes. The sauce should be hot and bubbling. The cheese should melt and become lightly golden.

Step 20: Rest Before Serving
20

Remove the baking dish from the oven. Allow the enchiladas to rest for about 5 minutes. This helps them hold their shape when served.

Step 21: Garnish and Serve
21

Sprinkle fresh chopped coriander over the enchiladas. Serve with sliced avocado. Add lime wedges on the side. Serve hot.

Notes & Tips
Cooking Tips:

Use cooked and drained black beans to prevent the filling from becoming watery.
Do not overcook the bell peppers.
Warm the tortillas before rolling to prevent cracking.
Use a moderately thick enchilada sauce.
Avoid adding too much filling to each tortilla.
Place the enchiladas seam-side down so they stay rolled.
Cover the tortillas well with sauce to keep them moist during baking.
Adjust the chili powder according to your preferred spice level.

Storage:

Allow leftover enchiladas to cool completely.
Store them in an airtight container.
Refrigerate for up to 3 days.
Reheat in an oven or microwave until thoroughly hot.
Add fresh coriander and avocado after reheating.
Do not freeze with fresh avocado toppings.

Serving:

Serve with Mexican rice.
Serve with guacamole.
Serve with sour cream if desired.
Add tortilla chips and salsa on the side.
Serve with fresh lime wedges.
Enjoy as a family lunch or dinner.

Notes:

You can use kidney beans or pinto beans instead of black beans.
Zucchini, mushrooms or spinach can also be added to the filling.
Use corn tortillas for a more traditional Mexican-style flavor.
Flour tortillas are softer and easier to roll.
You can increase the amount of chili powder for a spicier version.

Community Reviews

0.0 (0 reviews)
Sign in to review

No reviews yet. Be the first to review this recipe!

Questions about this recipe

What are Vegetarian Enchiladas made of?

Vegetarian Enchiladas are made with tortillas filled with beans, vegetables and cheese, then covered with enchilada sauce and baked.

Can I use flour tortillas instead of corn tortillas?

Yes. Flour tortillas can be used, although corn tortillas provide a more traditional Mexican-style flavor.

Can I prepare enchiladas ahead of time?

Yes. You can prepare and assemble the enchiladas in advance, refrigerate them and bake them before serving.

Why are my enchiladas soggy?

Using too much sauce or storing fully assembled enchiladas for too long before baking can make them soft.

Can I make these enchiladas vegan?

Yes. Use dairy-free cheese and avoid sour cream or other dairy-based toppings.

What should I serve with Vegetarian Enchiladas?

Serve with Mexican rice, guacamole, salsa, avocado and fresh lime wedges.

You Might Also Like

See all
Start Cooking