Our endlessly versatile veggie enchiladas recipe makes use of a wide range of greens, beans, and flavorful enchilada sauce. You may simply substitute your favourite greens and beans!
I’m at all times so completely satisfied once we make these vegetarian enchiladas with greens and beans. They’re easy to make, are versatile, and really style wonderful. For extra vegetarian recipes, see our simple veggie tacos.
For extra enchiladas, see our tremendous well-liked green chicken enchiladas or these red chicken enchiladas. I even have two selfmade enchilada sauces so that you can attempt, and I’ve a number of solutions on store-bought choices under.
Key Substances
- Enchilada Sauce: I’ve a number of solutions for you concerning the sauce. First, there’s store-bought enchilada sauce. I like Hatch and Frontera. I even have two selfmade sauces on the weblog. Strive my blended authentic enchilada sauce made with actual chiles or my easy enchilada sauce made with chili powder and spices. Each are scrumptious!
- Tortillas: I like corn tortillas for enchiladas. You may make homemade corn tortillas or use a high-quality store-bought bag.
- Veggies: In my photographs, I take advantage of a mix of onion, bell pepper, mushrooms, corn, and spinach, however you may 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 embody a heartier vegetable (like winter squash or candy potato), contemplate roasting it first.
- Beans: I take advantage of pinto beans in my photographs, however black beans (particularly homemade black beans) are additionally glorious. I’ve additionally use white beans and lentils earlier than, so use what you’re keen on!
- Cheese: I like utilizing one thing melty, like Monterey Jack or Oaxaca cheese (a Mexican melting cheese just like mozzarella).
How you can 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 frivolously 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 just a little head begin to soften and change into 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 just a little enchilada sauce into the veggies after which style it to ensure the filling doesn’t want any additional 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 high. 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 like serving these veggie enchiladas as a standalone dish or subsequent to a aspect of rice. I particularly love this Mexican rice or our cilantro lime rice (each have a lot taste!). You can even serve these subsequent to recent pico de gallo, bitter cream, and homemade guacamole!
Simple Veggie Enchiladas
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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 instead (this consists of lentils). Use what you will have 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 may 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 purple 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 homemade corn tortillas
Cooking spray or oil
Diced avocado or guacamole, cilantro leaves, bitter cream, pico de gallo, elective for serving
Instructions
1Prepare 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. Prepare 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 modify 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.
5Calmly spray or rub each side of the tortillas with oil. Bake the tortillas till they only 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. High with just a little cheese, leaving some cheese for scattering on high 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, lined, for quarter-hour. Uncover and bake for one more 10 minutes or till the cheese is melted and effervescent on high.
Adam and Joanne’s Suggestions
- Enchilada sauce: You need to use selfmade or store-bought (I like Hatch and Frontera). Right here’s our authentic enchilada sauce made with chile peppers or this easy enchilada sauce made with chili powder and spices.
- Vegan enchiladas: These are vegetarian enchiladas however do embody 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 high.
- Make forward: Assembled, unbaked enchiladas might be frozen for as much as 1 month, thawed in a single day, and baked earlier than serving. We suggest leaving the cheese off till you might be able to bake. The tortilla could disintegrate greater than when you make this the identical day as assembling.
- The diet information supplied 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)
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Energy
193
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Complete Fats
10.1g
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Saturated Fats
3.5g
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Ldl cholesterol
12.6mg
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Sodium
303.5mg
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Carbohydrate
20.2g
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Dietary Fiber
2.3g
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Complete Sugars
2.5g
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Protein
7.5g
