Vegetable Enchiladas Recipe

Introduction

Vegetable enchiladas are a delicious and satisfying meal that’s perfect for any night of the week. Packed with fresh vegetables and topped with cheesy enchilada sauce, they bring vibrant flavors and comforting warmth to your table.

Ingredients

• Tortillas (6-8, flour or corn)
• Mixed vegetables (2 cups, chopped – bell peppers, onions, zucchini, corn, or your choice)
• Enchilada sauce (1 ½ cups)
• Cheese (1 ½ cups shredded, such as cheddar or Monterey Jack)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly sauté the mixed vegetables until they are just tender, about 5 minutes.
2. Step 2: Spoon the cooked vegetables onto each tortilla and roll them up tightly. Place the rolled tortillas seam-side down in a baking dish.
3. Step 3: Pour the enchilada sauce evenly over the arranged tortillas, making sure they are well covered.
4. Step 4: Sprinkle the shredded cheese generously on top of the sauce-covered enchiladas.
5. Step 5: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
6. Step 6: Remove from the oven and let cool for a few minutes before serving. Enjoy!

Tips & Variations

• Add black beans or corn for extra protein and texture.
• Use a mix of cheeses like queso fresco for authentic flavor.
• Top with fresh cilantro, avocado, or sour cream for added freshness.
• Try using homemade or store-bought enchilada sauce depending on your time and preference.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make vegetable enchiladas ahead of time?

Yes, you can assemble the enchiladas and cover them with sauce and cheese, then refrigerate for up to 24 hours before baking.

What vegetables work best in enchiladas?

Bell peppers, onions, zucchini, mushrooms, and corn are great choices. You can use any combination you like based on what’s fresh and in season.

Vegetable Enchiladas Recipe

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★★★★★

4.5 from 67 reviews

Delicious and easy-to-make vegetable enchiladas featuring a medley of fresh vegetables wrapped in tortillas, topped with flavorful enchilada sauce and melted cheese. Perfect as a satisfying vegetarian entrée that combines bold Mexican flavors with wholesome ingredients.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings (2 enchiladas per serving) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tortillas

• 8 corn or flour tortillas

Vegetable Filling

• 1 cup diced bell peppers (red, green, yellow)
• 1 cup diced zucchini
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced onion
• 1 cup black beans, drained and rinsed
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste

Sauce and Cheese

• 2 cups enchilada sauce (red or green)
• 1 1/2 cups shredded cheddar or Monterey Jack cheese
• 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions

1. Prepare the Vegetable Filling: Heat olive oil in a skillet over medium heat. Add diced onions and garlic and sauté until translucent. Stir in bell peppers, zucchini, corn, black beans, cumin, chili powder, salt, and pepper. Cook until vegetables are tender, about 5-7 minutes. Remove from heat.
2. Fill the Tortillas: Preheat your oven to 375°F (190°C). Spoon the vegetable mixture evenly onto each tortilla, then roll them up tightly and place seam side down in a greased baking dish.
3. Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well covered. Sprinkle shredded cheese evenly on top of the sauce-covered enchiladas.
4. Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cheese is melted and bubbly, and the sauce is heated through.
5. Serve: Remove from oven and let cool slightly. Garnish with chopped fresh cilantro if desired. Serve warm.

Notes

• You can customize the vegetable filling with your favorite vegetables like mushrooms, spinach, or diced tomatoes.
• For a vegan version, use vegan cheese and a plant-based enchilada sauce.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• To add protein, consider adding cooked shredded chicken or tofu to the vegetable filling.

Keywords: Vegetable Enchiladas, Vegetarian Mexican Recipe, Easy Enchiladas, Baked Enchiladas, Healthy Mexican Food