Veggie Enchiladas

Why I love these veggie enchiladas so much.

Enchiladas are a family favorite. I’m glad they are because they’re so easy to make, but that’s not the only reason I love them. They combine all my favorite things. Soft tortillas, a zesty hearty filling and crispy cheesy crust. I have a chicken version of Enchiladas up on the blog, and they are amazing in their simplicity, but there’s something about these veggie enchiladas. The earthy notes balanced out with spicy jalapeños and a creamy tomato sauce. It’s the perfect combination topped with bubbling golden brown cheese. It’s utterly delicious. I make this for family and friends regularly and they love it!

How to make the most out of your pantry and grocery

I love that this recipe uses pastry staples. Everyone has canned beans and vegetables on hand. This is a great way to use them. The variations and substitutions I mention in the recipe notes below make this a very approachable recipe. Even if you are short on ingredients, just adding a combination of three fresh and canned vegetables is enough to carry this recipe. I have made this using only kidney beans, corn and a bell pepper. Other days I have made this using six different vegetables that needed to be used up. The options are truly endless!

I know I don’t use authentic enchilada sauce, but hear me out

I always like keeping my recipes approachable. That means I need to use ingredients that can found everywhere. After living on three different continents, I understand that ingredients aren’t that easy to come by everywhere. Believe it or not, enchilada sauce was no where to be found in my days in Germany. I use taco sauce simply because it gives a similar flavor, but is also widely available. I add cream to the sauce to cut the acidity. If you can’t find taco sauce, you can blend salsa into a smooth paste as use that.

These veggie enchiladas are great for meal prep

If you like getting your week in order so it runs smoothly, this recipe is for you. The filling stays good in your fridge for up to 5 days. You can even assemble the enchiladas and refrigerate them and bake when needed. These also freeze great. I’ve added tips in the recipe notes below. I always have a tray of these in my freezer for days when I want a home cooked meal bu don’t want to do any cooking.

Veggie Enchiladas

Sconce&Scone

Thie recipe is bursting with bold tex mex flavors. This is a great meal to make just using pantry staples, and a cleanout your fridge recipe every end of the week refrigerator needs. A simple substitution makes these gluten free, and a dairy replacement makes these dairy free and vegan.

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Cook Time 30 minutes mins

Baking Time 25 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Mexican, Texmex

Servings 4

Equipment

• Oven
• 9×13 in baking dish

Ingredients

  

• 1 bell pepper finely diced
• 1 sweet potato peeled and finely diced
• 2 tbsp oil flavorless
• 1 can black beans drained
• 1 can kidney beans drained
• 1 can corn drained
• 4 oz can diced jalapeños not drained
• 1.5 tbsp taco seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1 cup salsa
• 1/2 cup water
• 8 flour or corn tortillas 8 inch

For the topping

• 3/4 cup taco sauce
• 1/3 cup cream
• 1 cup mozzarella shredded
• 1/4 cup green onions chopped

To serve

• sour cream to serve

Instructions

 

• Preheat your oven to 400 F. Heat the oil in a large pot with alid. Add the bell pepper and sweet potato and sauté for 5 minutes. Then add the drained black beans, kidney beans and corn. Add the seasoning, canned jalapenos and salsa. Saute for 2 minutes, then add the water, give it a good mix, then cover and cook on low for 20 minutes. After 20 minutes turn off the flame and let the mixture cool slightly.
• In a small bowl mix the taco sauce and cream. Add 1/3 cup of the enchilada filling into the tortilla and roll into burritos. Place the rolled tortillas fold side down in your baking dish.
• Pour over the taco sauce and cream mixture and spread edge to edge. Sprinkle over the shredded mozzarella and green onions. Bake at 400 F for 20-25 minutes, or until the cheese has melted and turned golden brown. Serve warm with a dollop of sour cream.

Notes

Make it gluten free.Replace the flour tortillas for corn tortillas. 

Make it dairy free and Vegan. Omit the cream and cheese and bake, or use a dairy free cream and cheese for the full affect. 

This recipe is very versatile. You can use any vegetables you have on hand. Generally if you have one type of bean and one fresh vegetable you’re good to go. Some of my favorite vegetables to add besides the ones mentioned above are zucchini, egg plant and broccoli. I have also added cabbage and spinach and they taste great in this. Just chop the vegetables you’re using to the size of a kidney bean to ensure a uniform filling. 

Make it less spicy. You can omit the jalapeños if you want to cut the spice. You an also replace the canned jalapeños with 2 fresh jalapeños if you have them.  

Freeze a batch. These freeze great. I have tried freezing these without the cream topping and cheese and with it. It works great both ways. Just make sure the foil or tray lid is not touching the cheese when you freeze it, or the cheese will stick to the top. You can spray plastic wrap with cooking oil spray and add that between the foil layer to prevent this. 

To bake frozen enchiladas, take the tray out at least 2 hours before baking, and bake at 380 F for 25 minutes. You can cover the tray with foil if the cheese gets brown before the center is warmed through. 

Keyword Enchiladas, vegetarian enchiladas, Veggie Enchiladas

Have you tried this delicious vegetarian enchilada recipe?

Have you tried my all time favorite zesty veggie enchiladas? if you have, I’d love to hear how they turned out in the comments below!

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