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Vegetarian Enchiladas Recipe

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4.2 from 4 reviews

These Vegetarian Enchiladas are a delicious, comforting meal packed with sautéed veggies, black beans, and creamy cheese wrapped in warm flour tortillas and baked with enchilada sauce until bubbly and golden. Perfect for a family-friendly dinner that’s both satisfying and full of vibrant southwestern flavors.

Ingredients

Vegetable Filling

  • 1 large yellow onion, diced
  • 5 garlic cloves, minced
  • 1 large green pepper, diced
  • 1 tablespoon olive oil
  • 1 cup frozen corn
  • 15 oz black beans, drained
  • 2 tablespoons cream cheese
  • 1 teaspoon smoked paprika
  • 2 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 1/2 large lime, juiced (plus more for serving)
  • Salt and pepper to taste

Main Assembly

  • 10 large flour tortillas
  • 1 1/2 cups shredded Mexican cheese
  • 8 oz enchilada sauce

For Serving

  • Avocado slices
  • Sour cream

Instructions

  1. Prepare the Veggies: Combine diced onion, minced garlic, diced green pepper, olive oil, and 1/4 teaspoon salt in a large skillet over medium-high heat. Sauté for 6-8 minutes until onions are translucent and soft.
  2. Add Corn: Stir in the frozen corn and cook another 4-5 minutes until the corn is defrosted and heated through.
  3. Add Beans and Seasoning: Mix in the drained black beans, cream cheese, 1/2 cup of shredded Mexican cheese, smoked paprika, cumin, chili powder, and juice from half a lime. Season with salt and pepper to taste, stirring well until everything is evenly combined and the cream cheese has melted into the mixture.
  4. Warm Tortillas: Microwave the tortillas briefly to make them pliable and prevent cracking when rolling.
  5. Assemble Enchiladas: Spoon the filling evenly down the center of each tortilla. Roll each tortilla tightly and place seam side down in a greased 9×13 inch baking dish.
  6. Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas and spread it out. Sprinkle the remaining Mexican cheese across the top.
  7. Bake: Bake at 350°F for 20-25 minutes until the cheese is bubbly and starting to brown. Optional: Broil on low for the last 1-2 minutes to achieve a golden brown cheese crust, watching carefully to avoid burning.
  8. Serve: Plate the enchiladas topped with fresh lime juice, avocado slices, and sour cream for enhanced flavor.

Notes

  • Warming the tortillas before filling prevents breakage and makes rolling easier.
  • Broiling at the end is optional but adds a nicely browned, bubbly cheese topping.
  • You can substitute corn tortillas for a gluten-free version, although cooking times might vary.
  • Add extra lime juice or hot sauce at serving for more tang or heat.
  • Store leftover enchiladas covered in the refrigerator and reheat in the oven to maintain texture.

Find it online: https://yumntasty.com/vegetarian-enchiladas-recipe/