Let's face it, you can put literally anything in enchiladas and they'll still be delicious. Meat, vegetables, beans, who cares? As long as it's smothered in tasty enchilada sauce and melty cheese, it'll taste good. (If you're vegan, or cooking for one, simpy swap out the cheese for a nondairy substitute!)
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- 1 olive oil
- 1/2 yellow onion, diced
- 8 baby portobello mushrooms, sliced and halved
- 1/2 canned sweet yellow corn
- One 16-ounce can black beans
- One 12-ounce jar enchilada sauce
- Six 8-inch whole-wheat tortillas
- 1 shredded Cheddar cheese
The Best Vegetarian Enchiladas
These best vegetarian enchiladas recipe you will ever eat. A must make recipe so good you will lick your plate clean! You can not go wrong with this delicious vegetarian dinner.
This enchilada recipe is sure to impress.
These vegetarian enchiladas have become a staple easy dinner in our house, and we fight over the leftovers!
There&rsquos a reason they made it on our list of 25 best vegetarian recipes.
They are easy to make, packed full of real food ingredients, and taste absolutely amazing!
Vegan enchiladas ingredients
If you want to make this easy vegan enchiladas recipe you need the following ingredients on your shopping list:
- Small tortillas
- Kidney beans
- Red bell pepper
- Homemade vegan enchilada sauce
- Avocado sliced to decorate
- Olive oil
- 2 tablespoons olive oil, plus more for baking dishes
- 2 teaspoons ground cumin
- 1/4 cup all-purpose flour (spooned and leveled)
- 1/4 cup tomato paste
- 1 can (14 1/2 ounces) reduced-sodium vegetable broth
- Coarse salt and ground pepper
- 3 cups grated pepper Jack cheese (12 ounces)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 box (10 ounces) frozen corn kernels, thawed
- 6 scallions, thinly sliced, white and green parts separated
- 16 corn tortillas (6-inch)
Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste cook, whisking, 1 minute. Whisk in broth and 3/4 cup water bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin season with salt and pepper.
Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes set aside. Stack tortillas, and wrap in damp paper towels microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling roll up tightly and arrange, seam side down, in prepared baking dishes.
Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes serve garnished with scallion greens.
What’s the best enchilada sauce to use?
These crazy delicious vegetarian enchiladas are cooked in my absolute favorite enchilada sauce — Ancho Chile Enchilada Sauce . You can also use your favorite recipe, or to save time, a bottled sauce you like.
The flavors in my enchilada sauce recipe are so deep and rich — it’s almost like mole!
And if you like green enchilada sauce, here’s a delicious one.
And my homemade Tomatillo Enchilada Sauce is fabulous, if your prefer a green sauce.
This is a true comfort food all around. And trust me, even a meat and potatoes carnivore would devour this!
Enjoy every last bite of what I hope you agree are the best vegetarian enchiladas ever!
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25 thoughts on &ldquo Vegetarian Enchiladas &rdquo
They say corn and whear are gmo , can we use any other flour to make tortillas . If no altenative where cN we get organic , non GMO while corn tortillos
Stove pizza looks yummy Mam .But mushrooms little uncomfortablefor us as we don’t eat .
Great Recipe Majulaji! I made it yesterday. We couldn’t stop eating !
I used salsa instead of enchilada sauce in the filling.
Can u tell me a veg enchiladas recipe without tortillas
Sorry no enchiladas without tortillas. Main ingredient is tortilla to make a delightful enchilada
Thank you soooo much these were beautiful. I wish i could post a picture!
My whole family (and meat eatting husband ) loved them!!
Hello Manjula Aunty,
Where do you use the corn flour in this recipe? Should I just add it along with the maida? Thanks!
no corn flour in this recipe
Very interesting and easy recipes which taste amazing ✨✨
Hi, have been referring to your recipes often and love them. My question is: can we use this recipe for preparing smothered/oven cooked burrito? If yes then, could you pls suggest temperature & time. Thanks.
Khyati, oven will be fine at 350 degree it should take about 6-8 minutes or until cheese is melted
cant we crush fresh tomotos for the sauce? do we have to use can crushed ?
Deepti, you can use fresh tomatoes
Unfortunately, I am a Quesadilla fan and not enchiladas. Just wondered why you did not use any Mexican cheese………The recipe looks great though, for a spinach lover in me and has inspired me to make quesadillas with spinach next instead of zucchini- mushroom-pepper combination. Thank you, Manjula.
What is sour cream? How to make it at home. .? I don’t have egg’s.
Sushma Jangid, in my recipe there is no sour cream
When you add 1/4 cup of buttermilk (or 1/4 tsp. white vinegar and 1/4 cup of milk kept for 15 minutes to turn to buttermilk) to a cup of heavy cream, mix well and let stand overnight to 24 hours, the yield is called Sour cream. In other words, the cream is fermented on purpose to taste sour. That is sour cream! For a few tips on Mexican cheeses, check out the following website: Kate’s Global Kitchen.
Can you please tell me how to make tortillas at home.
Go to simply recipes.com and search for making corn tortillas. They show you step by step instructions to making these tortillas with pics.. Hope this helps! Cheers! .
I like cooking. I also like this web too
It is really mexican, and red rice and black beans and all salsas!! Looks so yummi! And with the personal touch of spices. Thank you very much! I´m found on Inian and Mexican cousine and I always thought I is not posible to use vegetables at enchiladas like filling till now. Thank you very much for the recepie.
Oh wow I just made some last night. The recipe I used was little different from your and while it was really delicious, I had some issues. I will try with your recipe next time! The only thing I would recommend is using corn tortillas instead of flour. I prefer baking in oven and flour tortillas will get soggy. Also try mixing some sour cream in your filling, it makes it really yummy. I also added a can of Mexican green chilis and used canned green enchilada sauce. I’ll try your sauce next time instead of using canned. Thanks for the recipe!
Sk, You are right, I also don’t like white tortillas for enchiladas, I did use the white corn tortillas
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- 1 1/4 pounds carrots, coarsely chopped
- 1 small yellow onion, chopped
- 5 garlic cloves, peeled
- 1/2 pound tomatoes, chopped
- 1/2 cup extra-virgin olive oil
- Kosher salt
- 9 ounces queso fresco, crumbled (about 2 cups)
- 1 cup finely chopped cilantro
- 3/4 cup finely chopped red onion
- Canola oil, for warming
- 12 corn tortillas
- Smoky Tomatillo Salsa
- Mexican crema or sour cream, for drizzling
Preheat the oven to 225°. In a food processor, pulse the carrots, onion and garlic until very finely chopped. Scrape the mixture into a medium bowl. Add the tomatoes to the food processor and pulse until nearly smooth.
In a medium, deep ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add the carrot mixture and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened slightly and nearly dry, 5 to 7 minutes. Add the tomato puree and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes. Stir in the remaining 6 tablespoons of olive oil. Transfer the skillet to the oven and bake for 1 1/2 hours until the carrot sofrito is very soft. Season with salt, cover and keep warm over low heat, stirring occasionally.
In a medium bowl, toss the crumbled queso fresco with the cilantro and red onion.
In a small skillet, heat 1/2 inch of canola oil over moderately low heat. Add 1 tortilla to the skillet and cook until just pliable, about 20 seconds. Using tongs, transfer the tortilla to a baking sheet. Repeat with the remaining tortillas.
Working quickly, roll a scant 1/4 cup of the cheese mixture in each tortilla and arrange them on a large platter, seam side down. Spoon the hot sofrito over the enchiladas and scatter the remaining cheese mixture on top drizzle some of the Smoky Tomatillo Salsa and crema over them and serve, passing additional salsa and crema at the table.
How to Make Vegan Enchiladas
You can print the full vegan enchilada recipe below, but here’s the overall process:
Step 1: Prepare the Enchilada “Meat”
The “meat” for my vegan enchiladas is made using a wonderful tempeh mixture.
Heat olive oil in a large skillet, saute chopped onions and then add minced garlic and tempeh pieces until cooked to golden brown.
Combine this with your spices, black beans and (if you want) some liquid smoke.
The end result is a delicious, well-seasoned base for your vegan enchiladas.
Step 2: Make Your Vegan Enchilada Sauce
Sure, you could buy pre-made enchilada sauce – and I won’t judge you if you decide to do this – but it tastes much better if you make your own.
I’ve tried a number of different enchilada sauces, but hands-down my favorite is this enchilada sauce recipe by Cookie+Kate.
It’s a super-easy recipe that is packed full of flavor and honestly would turn any enchilada recipe into a family-favorite.
Making the homemade enchilada sauce takes about 10 minutes, and after this is finished you’ll want to prepare everything for the oven.
Step 3: Prepare Enchiladas in Baking Dish
If you’ve ever made this kind of Tex-Mex dish before, the vegan enchilada version isn’t that much different.
You first spread a spoonful of your tempeh/bean mixture and some vegan cheese across a corn tortilla, roll it up and place it seam-side down in your 9吉″ baking dish.
Note: Traditional enchiladas are made with corn tortillas, but you can use flour tortillas if you’d rather.
When the dish is filled, pour over and spread your enchilada sauce.
Spread the sauce evenly over the entire dish.
Finally, sprinkle these enchiladas with about half a cup of your shredded vegan cheese.
Step 4: Cook & Enjoy!
These vegan enchiladas should be baked for about 20 minutes at 350°F.
Pull them out, let them cool for a bit and then serve them warm for best results!
How to make Mexican Vegetarian Bean & Cheese Enchiladas Recipe
To begin making the Mexican Bean Vegetarian Enchiladas Recipe, we will first preheat oven to 180 C
Heat oil in a large skillet over medium heat. Add onions and garlic and saute 2 minutes. Saute until golden brown and cooked through. Add the 1/2 cup of the Mexican salsa sauce, the cooked beans and the parsley leaves and give the sauce a boil for about 5 minutes.Once done, keep the bean filling aside.
Spread 1/2 cup Mexican salsa sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish.
Spoon 3 tablespoons bean mixture down center of each tortilla and roll up. Place, seam-side down, in prepared dish of sauce. Proceed the same way with the remaining tortillas. Pour remaining Mexican salsa sauce over filled tortillas.
Sprinkle a generous amount of cheese over the filled bean tortillas.
Place the bean enchiladas in the preheated oven and bake in the oven for 15 minutes, until cheese is golden and gooey!
Once the done, remove from the oven. Serve the Mexican Vegetarian Bean & Cheese Enchiladas along with sour cream sprinkled with spring onion leaves.
Serve the Bean and Cheese Enchiladas recipe along with Red Wine Sangria Cocktail Recipe followed by a dessert of Chocolate And Salted Caramel Tart Recipe