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Vegetarian Enchiladas

Flavor-Packed Vegetarian Enchiladas for Cozy Dinners

These Vegetarian Enchiladas offer comforting flavors and are perfect for cozy dinners, accommodating various dietary needs.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 enchiladas
Course: dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 tortillas Whole Wheat Tortillas Substitute with corn tortillas for gluten-free
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
  • 1 medium Onion Yellow or red onion recommended
  • 1 medium Red Bell Pepper Can substitute with green bell pepper
  • 1 cup Diced Yam Sweet potatoes can be used as an alternative
  • 2 cloves Garlic Fresh garlic is ideal
  • 1 cup Corn Kernels Use frozen, canned, or fresh
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 teaspoon Oregano
  • 1 can Black Beans Can be replaced with any canned or cooked beans
  • ¼ cup Cilantro Optional, can substitute with parsley
For the Sauce
  • 2 cups Enchilada Sauce Homemade or store-bought
For the Topping
  • 1 cup Grated Cheese Use vegan cheese for dairy-free option

Equipment

  • skillet
  • blender
  • 9×13 baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). If making homemade enchilada sauce, blend all sauce ingredients until smooth and set aside half.
  2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add 1 diced onion and sauté until translucent.
  3. Stir in 1 red bell pepper, diced yam, minced garlic, and a pinch of salt. Lower heat to medium.
  4. Cover and let vegetables cook for 7-9 minutes. Add water if needed.
  5. Stir in 1 cup of corn kernels, cumin, coriander, and oregano. Remove from heat and fold in 1 can of black beans and half of the chopped cilantro.
  6. Pour half of the enchilada sauce into a greased 9x13 baking dish, spoon about ½ cup of the vegetable mix into each tortilla, sprinkle with cheese, roll up, and place seam-side down.
  7. Pour remaining enchilada sauce over the tortillas and sprinkle with remaining grated cheese.
  8. Cover with aluminum foil and bake for 20 minutes, then remove foil and bake for an additional 6-10 minutes.
  9. Let rest for 10-15 minutes before serving, garnished with remaining cilantro.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 450mgFiber: 8gSugar: 4gVitamin A: 900IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

These enchiladas are versatile and can be adapted with seasonal vegetables. They can be made a day ahead and refrigerated.

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