Vegetarian Enchiladas recipe – Mexican Special
Veggie enchiladas are a flavorful and satisfying dish that brings together vibrant vegetables, hearty black beans, and melty cheese, all wrapped in soft tortillas and smothered in rich enchilada sauce. This comforting meal is perfect for both weeknight dinners and special occasions, offering a delightful blend of spices and textures. With endless customization options for the filling, including your favorite veggies and toppings, veggie enchiladas are not only delicious but also a great way to incorporate more plant-based ingredients into your diet.
- 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 Options:Corn tortillas provide a traditional flavor, but flour tortillas can be used for a softer texture.
Sauce Variations:You can use red or green enchilada sauce, or even a homemade sauce for a personal touch.
Filling Variations:Feel free to customize the filling with other vegetables like spinach, mushrooms, or sweet potatoes. Adding cooked quinoa or rice can also enhance the dish.
Make Ahead:Assemble the enchiladas ahead of time, cover, and refrigerate until ready to bake. Just add a few extra minutes to the cooking time if baking from cold.
Storage:Leftover enchiladas can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
