Vegetarian Enchiladas: Easy Meat-Free Recipe

Vegetarian Enchiladas: A Flavorful Meat-Free Delight

Craving bold Mexican flavors without the meat? These Vegetarian Enchiladas are packed with wholesome ingredients, bursting with vibrant spices, and smothered in a luscious enchilada sauce. Perfect for weeknight dinners or meal prep, this dish will quickly become a favorite in your home.

Ingredients for Vegetarian Enchiladas

Here’s what you’ll need to create these delicious enchiladas (serves 4-6):

For the Filling:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 medium zucchini, diced
1 cup corn kernels (fresh, frozen, or canned)
1 (15-ounce) can black beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon ground black pepper

For the Sauce:

1 (15-ounce) can tomato sauce
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon smoked paprika
1 cup vegetable broth
Salt to taste

For the Enchiladas:

8-10 corn or flour tortillas
2 cups shredded cheese (Mexican blend or cheddar)
1/4 cup chopped fresh cilantro (optional)

Step-by-Step Instructions

1. Prepare the Filling

Heat olive oil in a skillet over medium heat.
Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
Stir in the cumin, chili powder, zucchini, and corn. Cook for another 5-6 minutes until the vegetables are tender.
Add the black beans, salt, and pepper. Mix well and cook for 2-3 minutes. Set aside to cool slightly.

2. Make the Enchilada Sauce

Heat olive oil in a small saucepan over medium heat.
Whisk in the flour and cook for 1-2 minutes until lightly golden.
Stir in the chili powder, cumin, garlic powder, onion powder, and smoked paprika.
Gradually whisk in the vegetable broth and tomato sauce. Simmer for 5-7 minutes, stirring frequently, until the sauce thickens slightly. Season with salt to taste.

3. Assemble the Enchiladas

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Spread a thin layer of enchilada sauce on the bottom of the dish.
Fill each tortilla with the vegetable mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the tortillas and top with the remaining cheese.

4. Bake the Enchiladas

Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

5. Garnish and Serve

Let the enchiladas cool for a few minutes before serving.
Garnish with fresh cilantro and serve with sour cream, guacamole, or your favorite toppings.

Why You’ll Love These Vegetarian Enchiladas

Meat-Free but Filling: Packed with beans and vegetables, these enchiladas are hearty and satisfying.
Customizable: Easily adapt the filling with your favorite vegetables or spices.
Perfect for Leftovers: Reheat beautifully for lunch or dinner the next day.

Variations and Substitutions

Vegan Option

Use vegan cheese and substitute the all-purpose flour with cornstarch for a plant-based version.

Spicy Upgrade

Add diced jalapeños or a splash of hot sauce to the filling for extra heat.

Protein Boost

Add crumbled tofu or cooked quinoa to the filling for additional protein.

Pro Tips for Perfect Vegetarian Enchiladas

Warm the Tortillas: Heat the tortillas briefly in a dry skillet or microwave to make them pliable and easy to roll.
Don’t Overfill: Avoid overstuffing the tortillas to prevent them from tearing.
Use Fresh Spices: Freshly ground spices make a big difference in flavor.

Suggested Pairings

Drinks

A refreshing margarita or horchata complements the bold flavors.
For a non-alcoholic option, try a tangy limeade or iced tea.

Side Dishes

Serve with a side of Mexican rice or refried beans.
A simple avocado and tomato salad adds freshness.

FAQs About Vegetarian Enchiladas

1. Can I make these enchiladas ahead of time?

Yes! Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours. Bake just before serving.

2. Can I freeze these enchiladas?

Absolutely. Place the assembled enchiladas in a freezer-safe dish, cover, and freeze for up to 3 months. Bake from frozen, adding an additional 10-15 minutes to the cooking time.