Vegetarian Enchiladas

An endlessly flexible veggie enchiladas recipe made with a spread of vegetables, beans and flavorful enchilada sauce. The vegetables and beans utilized in these are often substituted as required supported what you’ve got available within the kitchen. we offer many suggestions below. Jump to the Veggie Enchiladas Recipe or read on to ascertain our tips for creating it.

Easy Homemade Veggie Enchiladas

We have a couple of enchilada recipes on the blog (see these red chicken enchiladas and these easy salsa verde enchiladas), but these veggie and bean enchiladas are my current favorite. they’re simple to form, are flexible, and truly taste amazing. There are many options provided below to actually make these your own. Let’s dive right in.

The filling

The filling for these veggie enchiladas may be a combination of beans and vegetables. Our go-to bean for these is pinto beans because they’re so meaty, but black beans, white beans, and even lentils would work nicely.

Enchilada filling made with vegetables and pinto beans

In our photos, we’ve used onion, bell pepper, mushroom, corn and spinach. These are all delicious within the filling and cook quickly. More ideas that veggies to feature are below:

  • Roasted potato, sweet potato or butternut squash
  • Hearty greens like kale, Swiss chard, collards or cabbage
  • Spicier peppers like poblano, Anaheim or jalapeños
  • Broccoli or cauliflower
  • Zucchini or yellow squash
  • and most other vegetables you’ll find!

When choosing the mixture of vegetables you propose to use, believe how hearty they’re for instance , if you propose to feature sweet potato, consider roasting them first before adding to your filling.

Choosing sauce for enchiladas

Enchiladas are really flexible. Here are four options when it involves which sauce to use:

  • Make our easy authentic red enchilada sauce. to form it, we start with dried chilies then blend them with garlic, onion, and spices. The sauce is rich and deeply flavorful. You’ll need about 35 minutes to form it.
  • Make our quicker recipe for enchilada sauce that swaps dried chilies for flavorer and spices that you simply probably have already got in your kitchen. The sauce tastes different to the more authentic version shared above, but it’s still delicious! We used this sauce to form the enchiladas shown here. You’ll need about a quarter-hour to form it.
  • Make green enchiladas and use our homemade salsa verde. We love red and green sauce equally. You’ll need about 25 minutes to form it.
  • Use store-bought sauce. I particularly like Hatch.

Prepping the tortillas

For the simplest enchiladas, use corn tortillas (here’s our homemade corn tortillas recipe). We’ve occasionally use flour tortillas and when utilized in these creamy chicken enchiladas, are super happy, except for the foremost authentic enchiladas, corn tortillas are the thanks to go.

Since corn tortillas have a bent to crack once they are cold or maybe temperature , we lightly coat them in oil then place them into the oven to warm them up.

Oven frying corn tortillas for enchiladas

Another popular method for prepping tortillas is to fry them in oil during a skillet. This works just fine, but I find it takes a touch longer than I’d like. By “oven frying” the tortillas, we will make an outsized batch all directly.

Assembling them

There are two options for assembling these:

  • Dip the nice and cozy tortillas in sauce, add the filling, then roll-up.
  • Skip the additional dip in sauce, add the filling, then roll-up.

If you’re taking a glance at these chicken enchiladas, when the tortillas are still warm, I quickly dipped them into enchilada sauce before filling with shredded chicken and cheese. This adds sauce to each single bite.

Then, for these green enchiladas, we simply add sauce to rock bottom and top of the rolled up enchiladas. This method may be a bit quicker and fewer messy, but both make a superb dish. It all depends on what you would like to serve.

No matter which method we elect , when all the rolled up tortillas are lined up within the pan, we spoon a touch more sauce on top, add some cheese down the center then cover with foil. (You also can tuck parchment paper down the edges to hide it.)

They bake covered for quarter-hour then uncovered for an additional 10 minutes.

Veggie enchiladas rolled up and baked with cheese on top

Make-ahead tips

These are great for creating beforehand. Here are all my tips:

  • The sauce and vegetable mixture are often made and frozen. we offer freezing instructions for both red enchilada sauces suggested in their recipes.
  • Assembled and cooked enchiladas are often frozen then thawed within the refrigerator overnight. Reheat before serving within the oven.
  • Assembled, unbaked enchiladas also can be frozen, thawed overnight, then baked before serving. We recommend leaving the cheese off until you’re able to bake.

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