Welcome to my vegetarian enchiladas recipe article. Enchiladas are a classic Mexican dish that many of us love. They usually contain meat and cheese, but I’ve modified this traditional recipe to be completely vegetarian without sacrificing flavor.
If you’re looking for an easy-to-make, healthy, and delicious meal that is also budget-friendly, then this vegetarian enchilada recipe is exactly what you need. It’s perfect for a family dinner or a party night with friends.
The combination of black beans, baby portabella mushrooms, and butternut squash in this dish creates an ideal texture and flavor foundation. A blend of olive oil, ground cumin, and chopped red bell pepper gives it a unique taste that is sure to impress your guests.
In addition to being healthy and tasty, this recipe also offers versatility. You can make some substitutions or variations on the ingredients as per your preference; I’ll share some tips on that later in the article too.
Whether you are vegan, vegetarian or just seeking to add more plants-based meals to your diet, these veggie enchiladas will surely become a favorite in your household once you try them! Get ready to feast on the best vegetarian black bean enchiladas ever!
Why You’ll Love This Recipe
Picture this: a steaming plate of delicious, cheesy, and healthy vegetarian enchiladas. You can smell the aroma of the spices and hear the crunch of every single ingredient. Doesn’t that sound amazing? Well, let me tell you that this recipe is not only satisfyingly delicious, but it is also incredibly easy to make.
What sets this recipe apart from others is that it’s 100% vegetarian, packed full of fresh veggies, and still loaded with flavor. It’s perfect for anyone who loves Mexican cuisine but wants to stay away from meat or simply looking for a healthier alternative.
With its ingredients list including mushrooms, red bell pepper, black beans, refried beans, and butternut squash, just to name a few, you are getting all kinds of vitamins and nutrients in each bite. Plus, the ground cumin adds a smoky flavor that complements the overall dish brilliantly.
This recipe doesn’t require any complicated techniques or equipment; it’s best suited for those who love simplicity in their cooking journey. From start to finish, it’ll take you no more than an hour to put together this masterpiece.
So why should you love this recipe? It’s healthy; it’s simple; it’s flavorful; it’s comforting; it caters to a meatless-loving audience. Give it a try as soon as possible; trust me – your taste buds will thank you for this delicious experience!
– Flour tortillas (10-12)
– Enchilada sauce (2 cups)
– Black beans (1 can, drained and rinsed)
– Pinto beans (1 can, drained and rinsed)
– Butternut squash (1 small, cubed)
– Red bell pepper (1 small, diced)
– Baby portabella mushrooms (3 cups, chopped)
– Onion (1 small, diced)
– Garlic (2 cloves, minced)
– Cumin powder (2 teaspoons)
– Extra virgin olive oil (1/4 cup + 2 tablespoons + 3 tablespoons)
– Margarine or buttery spread
– Red enchilada sauce(14.5 oz can)
– Salsa, any variety
– Shredded cheese or a shredded cheese blend of Cheddar & Monterey Jack.
Note: for vegan variation use vegan cheese or skip altogether. You can also use refried beans instead of black beans for extra creaminess.
The Recipe How-To
Now that we have talked about the ingredients, let’s move on to the recipe itself. These vegetarian enchiladas are easy make and delicious, perfect for a healthy and hearty meal. Here’s how you can make them in six simple steps:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190.6°C).
Step 2: Cook the Veggies and Black Beans
In a pan on medium-high heat, add olive oil (1 tbsp) and start cooking diced 1 small red onion until it’s translucent. Then add cubed butternut squash and cook for about five minutes or until the squash is soft. Next, add in chopped 1 red bell pepper, 1 14 oz can of diced tomatoes, and a can of rinsed and drained black beans (1 cup). Mix well, and season with ground cumin (2 tsp).
Step 3: Make the Enchilada Sauce
In another pan, combine 3 tbsp olive oil and 3 tbsp purpose flour at medium-high heat to make a roux. Mix until it’s smooth then after about three minutes, stir in some vegetable broth approximately 3 cups until there are no lumps remaining. Continue to whisk the sauce while adding in 1/4 cup of red enchilada sauce.
Step 4: Stuff Your Tortillas
Put some enchilada sauce on the bottom of a baking dish. Next, grab a flour tortilla and add some refried beans as well as the veggies black bean mix to make up one enchilada, then roll up tightly and place seam-side down in the baking dish. Repeat this process with all remaining tortillas.
Step 5: Spread Cheese on Top of Enchiladas
Add quite a bit of cheese to your enchiladas to create cheesy goodness – making sure that you’ve put enough cheese on each enchilada so that they “stick” together and form a solid layer on top.
Step 6: Bake for Twenty Minutes
Bake your enchiladas for about twenty minutes in the preheated oven or until the cheese is melted evenly through all layers.
Your best vegetarian enchiladas are ready to be served!
Substitutions and Variations
Looking to make some swaps from the original recipe? Here are some tips to explore:
– Veggies: Feel free to play around with the veggies in this recipe. I love using baby portabella mushrooms, bell pepper, and butternut squash, but you can also try zucchini, spinach, corn, or any other vegetables you like. It’s an excellent opportunity to use up whatever is in your fridge or freezer.
– Beans: Black beans and refried beans work great in this recipe, but you can also use pinto beans, kidney beans, or any canned bean you have on hand. Just make sure to drain and rinse them before adding them to the mixture.
– Cheese: If you want to keep it vegan, swap the cheese for a plant-based alternative like Daiya or Follow Your Heart. Alternatively, try adding crumbled feta or goat cheese for a tangy flavor.
– Salsa: This recipe calls for enchilada sauce and salsa as toppings. You can use your favorite store-bought kind or make your own. Try experimenting with different flavors like chipotle, pineapple, or mango.
– Tortillas: Flour tortillas work best for this recipe as they are soft and pliable. However, if you’re looking for a gluten-free option, use corn tortillas instead.
– Spices: I love using ground cumin in my vegetarian enchiladas recipe as it adds warmth and depth of flavor. But you can try swapping it out for chili powder or smoked paprika if you prefer a different taste.
Overall, this recipe is quite flexible and can adapt to your personal taste preferences. Feel free to get creative and make it your own.
Serving and Pairing
The vegetarian enchiladas are best served warm and paired with fresh toppings. Offer diced tomatoes, chopped cilantro, and a dollop of sour cream or guacamole for a burst of flavor. You can also add a side dish of grilled vegetables or a green salad to complement the dish.
For a complete meal, serve the enchiladas with some delicious refried beans or pinto beans on the side. These beans add fiber and protein to the plate, making it both healthy and filling. Alternatively, you can pair the enchiladas with rice or quinoa for a heartier meal.
To enhance the flavors of the enchiladas, try pairing them with a light and fruity red wine such as Beaujolais or a crisp white wine like Sauvignon Blanc. For beer lovers, try pairing them with Mexican lagers or blonde ales for a refreshing taste.
Overall, the vegetarian enchiladas are versatile and can be paired with various sides and beverages, making it the perfect dish for any occasion.
Make-Ahead, Storing and Reheating
One of the great things about these vegetarian enchiladas is that they can be made ahead of time and stored for later use. You can even assemble them a day or two before you plan to serve them and refrigerate until you’re ready to bake them.
To prepare for make-ahead, follow the recipe instructions, but stop before baking. Cover the pan tightly with plastic wrap or foil and place it in the refrigerator. Before baking, allow it to sit at room temperature for at least 30 minutes so that it doesn’t shock in the oven.
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. When reheating in the microwave, cover loosely with damp paper towels to prevent drying out. Alternatively, you can reheat them in the oven at 350°F until hot and bubbly.
It is recommended that you do not freeze these enchiladas because they may not retain their texture or taste after thawing. Therefore I suggest making only enough to eat within three days or halving the recipe if you don’t want leftovers.
In short, these enchiladas are ideal for preparing ahead of time or for enjoying as leftovers. With proper storage and reheating techniques, they will still taste just as delicious as the day you made them.
Tips for Perfect Results
Cooking is an art, and even though the recipe for vegetarian enchiladas is pretty straightforward, there are still ways to elevate the dish and make it truly exceptional. Here are some tips to bear in mind as you prepare this flavorful recipe.
Firstly, when making the enchilada sauce, ensure that it is heated in medium-high heat before adding it on top of the tortillas. This helps to ensure that the tortillas don’t get soggy with too much moisture.
Secondly, always use fresh and high-quality ingredients for the filling. Fresh vegetables such as baby portobello mushrooms and bell peppers are crucial for adding flavor and texture to the filling of the enchiladas. In addition, check your black or pinto beans for freshness and quality before using.
Thirdly, never over-stuff your tortillas with fillings, and leave at least a 1/2-inch border around each edge of the tortilla. This allows for easier rolling and prevents over-filling from compromising the structural integrity of the roll-up enchilada.
Next, cheese can be used sparingly to avoid overpowering other flavors in the dish. Cheese also adds a fattiness that some people appreciate but if you’re looking for a healthier alternative, consider omitting or reducing it in your servings.
Finally, after putting together your vegetable enchiladas and pouring salsa on top, cover them with aluminum foil tightly so that they stay juicy while baking in the oven. And always bake at 375°F (190°C) for approximately 20-25 minutes until firm and lightly browned on top.
By keeping these few simple tips in mind when preparing veggie enchiladas recipe, you’ll serve up an easy-to-make healthy dish that is delicious every time!
In conclusion, this vegetarian enchiladas recipe is a must-try for any food enthusiast who enjoys healthy, easy-to-make dishes filled with flavor and nutrition. With the perfect blend of protein-rich black beans, hearty baby portabella mushrooms, sweet butternut squash, and zesty salsa and spices, these veggie enchiladas will leave you feeling satisfied and energized. Whether you’re a seasoned vegan, health-conscious eater or simply looking for a delicious meal to enjoy any day of the week, this vegetarian enchilada recipe will impress your taste buds and make mealtime exciting again.
So what are you waiting for? Give this recipe a try and experience the best vegetarian or vegan enchiladas you’ve ever tasted. Serve it alongside some fresh guacamole or a side salad for a complete meal that’s sure to impress your friends and family. And don’t worry about any leftovers – these vegetarian enchiladas are easy to store, making them perfect for meal prep or as leftovers for the next day.
With its healthy ingredients, simple preparation steps and impressive flavors, this veggie enchiladas recipe is bound to become one of your go-to meals whenever you’re craving something hearty and delicious. So go ahead – give it a try and see why it’s one of the best vegetarian enchiladas recipes out there!
Vegetarian Enchiladas Recipe
- 6 flour tortillas
- 2 cups baby portabella mushrooms, sliced
- 1 (31 ounce) can refried beans
- 1 (19 ounce) can enchilada sauce
- 1 lb mexican-style shredded cheese
- 1 1/2 cups salsa
- 1 cup beans (already cooked)
- 1 tablespoon margarine
- 1 teaspoon ground cumin
- Heat skillet on medium-high heat. Add 1 tablespoons margarine when warm. Add 2 cups sliced mushrooms. Stir mushrooms until tender and soft. Pour in a bowl for enchiladas.
- Pour contents of canned refried beans and 1 cup beans (already cooked) in a bowl, and mix well. Add 1 teaspoons ground cumin to the mixture, and stir.
- Layer mushrooms, bean mixture, 2 teaspoons salsa, and a handful of shredded cheese in each enchilada.
- Fold burrito-style. (Fold short ends in, fold over one side, and roll over).
- Repeat Steps 3 and 4 for all 6 enchiladas.
- Place in a 9x13 inch baking dish.
- Pour enchilada sauce over enchiladas evenly.
- Sprinkle the rest of the shredded cheese over the top of the enchiladas.
- Bake at 350 degrees Farenheit until cheese is melted.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.