Our endlessly versatile veggie enchiladas recipe makes use of quite a lot of greens, beans, and flavorful enchilada sauce. You may simply substitute your favourite greens and beans!
I’m at all times so comfortable after we make these vegetarian enchiladas with greens and beans. They’re easy to make, are versatile, and actually style wonderful. For extra vegetarian recipes, see our straightforward veggie tacos.
For extra enchiladas, see our tremendous in style inexperienced hen enchiladas or these pink hen enchiladas. I even have two selfmade enchilada sauces so that you can attempt, and I’ve a couple of ideas on store-bought choices under.
Key Components
- Enchilada Sauce: I’ve a couple of ideas for you concerning the sauce. First, there’s store-bought enchilada sauce. I really like Hatch and Frontera. I even have two selfmade sauces on the weblog. Attempt my blended genuine enchilada sauce made with actual chiles or my straightforward enchilada sauce made with chili powder and spices. Each are scrumptious!
- Tortillas: I really like corn tortillas for enchiladas. You may make selfmade corn tortillas or use a high-quality store-bought bag.
- Veggies: In my pictures, I exploit a mix of onion, bell pepper, mushrooms, corn, and spinach, however you possibly can simply substitute your favourite veggies. I like utilizing quick-cooking veggies and cooking all of them in a skillet earlier than including them to the tortillas. If you wish to embrace a heartier vegetable (like winter squash or candy potato), contemplate roasting it first.
- Beans: I exploit pinto beans in my pictures, however black beans (particularly selfmade black beans) are additionally glorious. I’ve additionally use white beans and lentils earlier than, so use what you like!
- Cheese: I really like utilizing one thing melty, like Monterey Jack or Oaxaca cheese (a Mexican melting cheese much like mozzarella).
Easy methods to Make Veggie Enchiladas
For the very best, most genuine enchiladas, use corn tortillas. Since corn tortillas are inclined to crack when chilly and even at room temperature, we evenly coat them in oil after which place them into the oven to heat them up. This straightforward step makes them extra pliable, which makes filling and rolling the enchiladas a lot simpler.
For the veggie filling, we use a skillet and begin by cooking the onions. They want a bit head begin to soften and grow to be candy. Then, we toss the peppers and mushrooms. After a couple of minutes, I add the beans, corn, and spinach.
Earlier than filling the tortillas, I stir in a bit enchilada sauce into the veggies after which style it to verify the filling doesn’t want any further salt and pepper.
From there, these vegetable enchiladas are tremendous easy. Add some sauce to the underside of a baking dish, after which line up the enchiladas on prime. Spoon a bit extra sauce down the center and end with a beneficiant quantity of melty cheese.
I cowl the baking dish with foil and bake till heated all through. Then, I uncover the dish and permit it to proceed to bake uncovered in order that the cheese will get a bit extra melty and golden brown.
I really like serving these veggie enchiladas as a standalone dish or subsequent to a facet of rice. I particularly love this Mexican rice or our cilantro lime rice (each have a lot taste!). It’s also possible to serve these subsequent to recent pico de gallo, bitter cream, and selfmade guacamole!
Simple Veggie Enchiladas
-
PREP
-
COOK
-
TOTAL
Endlessly versatile veggie enchiladas. The filling consists of a mixture of veggies and beans. The recipe requires pinto beans, however most cooked or canned beans will work in its place (this contains lentils). Use what you’ve gotten available for the greens. Should you plan so as to add a heartier vegetable (like candy potato), contemplate roasting it first earlier than including it to the filling.
A 13×9-inch baking dish will match 12 enchiladas (made with 6-inch tortillas) when lined up in two rows, with 6 enchiladas per row. Alternatively, you possibly can match 9 to 10 when lined up in a single row down the center of the dish.
Makes 12 enchiladas
You Will Want
2 cups enchilada sauce, see suggestions
2 tablespoons avocado oil
1 small onion, chopped (1 cup)
1 pink bell pepper, chopped (1 cup)
6 small mushrooms, chopped (1 cup)
1 cup frozen corn kernels
4 cups (130g) packed spinach leaves, roughly chopped
1 (15oz) can pinto beans, drained and rinsed, or 1 ½ cups cooked pinto beans
1 ½ cups shredded cheese
12 (6-inch) corn tortillas, see selfmade corn tortillas
Cooking spray or oil
Diced avocado or guacamole, cilantro leaves, bitter cream, pico de gallo, elective for serving
Instructions
1Organize an oven rack in the course of the oven. Preheat the oven to 375°F (190°C).
2Warmth the oil in a big skillet over medium warmth. Add the onions and prepare dinner till they start to melt, 3 to 4 minutes. Add the peppers and mushrooms and prepare dinner till tender, 3 to 4 minutes. Stir within the beans, corn, and spinach. Cook dinner till the spinach is wilted, about 2 minutes.
3Add 1/2 cup of enchilada sauce and toss till the veggies and beans are effectively coated. Style the combination and regulate with salt and pepper as wanted. Put aside.
4Line a baking sheet with parchment paper or a silicone baking mat, then place 6 tortillas on the baking sheet so that they lie flat and barely contact one another.
5Flippantly spray or rub each side of the tortillas with oil. Bake the tortillas till they simply begin to crisp up, 2 to three minutes. Switch the baked tortillas to a plate lined with paper towel, after which repeat with the remaining tortillas.
6Unfold 1/2 cup of enchilada sauce down the middle of a 13×9-inch baking dish, then put aside.
7Divide the veggie and bean combination between the tortillas, including about 1/3 cup of filling to every. Prime with a bit cheese, leaving some cheese for scattering on prime of the rolled-up enchiladas. Roll the tortillas up and place them seam-side-down into the baking dish with the sauce.
8Spoon 1/4 cup to 1/2 cup of sauce excessive of the enchiladas after which end with the remaining cheese scattered down the center.
9Cowl the dish with aluminum foil (or use parchment paper, tucking the edges and corners down across the enchiladas).
10Bake, coated, for quarter-hour. Uncover and bake for an additional 10 minutes or till the cheese is melted and effervescent on prime.
Adam and Joanne’s Ideas
- Enchilada sauce: You should utilize selfmade or store-bought (I like Hatch and Frontera). Right here’s our genuine enchilada sauce made with chile peppers or this straightforward enchilada sauce made with chili powder and spices.
- Vegan enchiladas: These are vegetarian enchiladas however do embrace cheese. To make these vegan, omit the cheese altogether. You may substitute with 1 to 2 tablespoons of dietary yeast or vegan cheese sprinkled on prime.
- Make forward: Assembled, unbaked enchiladas will be frozen for as much as 1 month, thawed in a single day, and baked earlier than serving. We advocate leaving the cheese off till you’re able to bake. The tortilla could disintegrate greater than in the event you make this the identical day as assembling.
- The diet details offered under are estimates. We assumed 12 enchiladas and the simple enchilada sauce for the calculations.
Diet Per Serving
Serving Dimension
1 enchilada (1 of 12)
/
Energy
193
/
Complete Fats
10.1g
/
Saturated Fats
3.5g
/
Ldl cholesterol
12.6mg
/
Sodium
303.5mg
/
Carbohydrate
20.2g
/
Dietary Fiber
2.3g
/
Complete Sugars
2.5g
/
Protein
7.5g
