Vegetarian Enchiladas 3 Ways
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vegetariangluten-free
Enchiladas are a traditional Mexican dish that dates back to the Aztecs, who would eat rolled tortillas filled with various ingredients. Vegetarian enchiladas have gained popularity as a meat-free option, reflecting modern dietary preferences while still honoring the dish's rich history.
Ingredients
- ●corn tortillas
- ●black beans
- ●cheese
- ●bell peppers
- ●onion
- ●garlic
- ●tomato sauce
- ●cilantro
- ●spices
Instructions
- 1Preheat the oven to 180°C (350°F).
- 2Sauté chopped onion and garlic in a pan until translucent.
- 3Add diced bell peppers and cook until softened.
- 4Stir in black beans and spices, mixing well.
- 5Warm corn tortillas in a skillet until pliable.
- 6Fill each tortilla with the bean mixture and roll tightly.
- 7Place rolled tortillas in a baking dish seam-side down.
- 8Pour tomato sauce over the enchiladas and sprinkle with cheese.
- 9Bake for 20 minutes until heated through and cheese is melted.
- 10Garnish with chopped cilantro before serving.
Ingredient Alternatives
cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast is lower in fat and adds a cheesy flavor.
black beans
Healthier: kidney beans
Cheaper: pinto beans
Kidney beans are more nutritious, while pinto beans are often cheaper.
Techniques
sautéingbakingrolling
Equipment
ovenskilletbaking dishmixing bowl
🌶️🌶️🌶️Mediumdairy
Also Known As
Enchiladas Vegetarianas
Ingredients
- ●8 corn tortillas
- ●2 cups shredded cheese (cheddar or Mexican blend)
- ●1 can (10 oz) enchilada sauce
- ●1/2 cup chopped onion
- ●1/2 tsp garlic powder
- ●1/2 tsp cumin
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup chopped fresh cilantro (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a skillet over medium heat, sauté the chopped onion until translucent, about 3-4 minutes.
- 3Add the garlic powder, cumin, salt, and black pepper to the onions and stir for another minute.
- 4Warm the corn tortillas in a microwave or on a skillet until pliable.
- 5Spread a small amount of enchilada sauce on the bottom of a baking dish.
- 6Take a tortilla, fill it with a generous amount of cheese and a spoonful of the onion mixture, then roll it up and place it seam-side down in the baking dish.
- 7Repeat with the remaining tortillas, placing them side by side in the dish.
- 8Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the remaining cheese on top.
- 9Cover the dish with aluminum foil and bake for 20 minutes.
- 10Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- 11Garnish with chopped cilantro if desired before serving.
Equipment
baking dishskilletmicrowavemeasuring cupsmeasuring spoons
vegetariangluten-freenut-freesoy-free
Ingredients
- ●2 cups butternut squash, peeled and diced
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 cup corn kernels (fresh or frozen)
- ●1 small onion, diced
- ●2 cloves garlic, minced
- ●1 tsp ground cumin
- ●1 tsp smoked paprika
- ●1/2 tsp chipotle powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●8 corn tortillas
- ●1 cup enchilada sauce
- ●1 cup shredded cheese (optional)
- ●Fresh cilantro for garnish
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic, diced butternut squash, cumin, smoked paprika, chipotle powder, salt, and black pepper. Cook for about 10-15 minutes, stirring occasionally, until the squash is tender.
- 4Stir in the black beans and corn, and cook for an additional 2-3 minutes until heated through. Remove from heat.
- 5Warm the corn tortillas in a dry skillet or microwave until pliable.
- 6Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- 7Take a tortilla, fill it with the butternut squash and black bean mixture, and roll it up. Place seam-side down in the baking dish. Repeat with remaining tortillas.
- 8Pour the remaining enchilada sauce over the rolled tortillas. If using, sprinkle shredded cheese on top.
- 9Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- 10Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
Equipment
large skilletbaking dishmixing bowlmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
vegetarian
Ingredients
- ●8 corn tortillas
- ●2 cups black beans, cooked and drained
- ●1 cup corn kernels, fresh or frozen
- ●1 cup bell peppers, diced
- ●1 cup onion, diced
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup shredded cheese (cheddar or Mexican blend)
- ●1/2 cup sour cream
- ●1/2 cup poblano peppers, roasted and diced
- ●1 cup heavy cream
- ●1 tbsp lime juice
- ●1 tbsp olive oil
- ●1/4 cup fresh cilantro, chopped
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a skillet, heat olive oil over medium heat. Add diced onion and bell peppers, sauté until softened, about 5 minutes.
- 3Stir in black beans, corn, cumin, chili powder, salt, and black pepper. Cook for another 3-4 minutes until heated through. Remove from heat.
- 4In a separate bowl, mix together the roasted poblano peppers, sour cream, heavy cream, and lime juice until smooth to create the poblano cream sauce.
- 5To assemble the enchiladas, take a corn tortilla, fill it with the bean and corn mixture, and roll it up. Place seam-side down in a greased baking dish.
- 6Repeat with remaining tortillas and filling.
- 7Pour the poblano cream sauce over the rolled enchiladas, ensuring they are well covered. Sprinkle shredded cheese on top.
- 8Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- 9Garnish with fresh cilantro before serving.
Equipment
skilletbaking dishmixing bowlmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
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