Vegetarian Enchiladas recipe – Mexican Special
This Vegetarian Enchiladas Recipe delivers a comforting fusion of black beans, roasted bell peppers, zucchini, and corn wrapped in soft tortillas, all smothered in rich enchilada sauce and topped with melty cheese. Ideal for a weeknight dinner or Mexican-inspired party spread, these enchiladas offer bold flavors and satisfying textures. Customize the filling with your favorite vegetables to make it your go-to plant-based meal.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
For the Filling:
- 2 cups cooked black beans (or 1 can, rinsed and drained)
- 1 cup corn (frozen or fresh)
- 1 bell pepper (any color), diced
- 1 small zucchini, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
For the Enchiladas:
- 8-10 corn or flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (for topping)
- Fresh cilantro (for garnish, optional)
- Sour cream or Greek yogurt (for serving, optional)
How to make Vegetarian Enchiladas :
Preheat the Oven:Preheat your oven to 375°F (190°C).
Prepare the Filling:In a skillet, heat a little oil over medium heat. Add onion and garlic; sauté until softened.
Add bell pepper and zucchini, cooking until tender. Stir in black beans, corn, cumin, chili powder, salt, and pepper. Cook for a few more minutes, then remove from heat.
Stir in 1 cup of shredded cheese until melted and well combined.
Assemble the Enchiladas:Spread a thin layer of enchilada sauce on the bottom of a baking dish.
Fill each tortilla with a portion of the veggie filling, roll it up, and place seam-side down in the baking dish.
Repeat until all tortillas are filled. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
Bake:Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
Serve:Garnish with fresh cilantro and serve with sour cream or Greek yogurt, if desired.
Recipe Notes :
Tortilla swap: Use corn tortillas for a more authentic texture, or flour tortillas for softness.
Sauce variation: Try red or green enchilada sauce, or make a homemade version for a personalized touch.
Filling options: Add spinach, mushrooms, sweet potato, or cooked quinoa/rice for more variety or nutrition.
Make-ahead tip: Assemble ahead, refrigerate, then bake when needed—add a few extra minutes if baking from cold.
Storage: Leftover enchiladas can be kept in the fridge for up to 3 days and reheated in oven or microwave.
Garnishes: Top with fresh cilantro, sour cream or Greek yogurt for creaminess; serve with lime wedges for brightness.
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