vegetarian enchilada recipe

Farmers Market Veggie Enchiladas- with black beans and your choice of veggies (like sweet potato, red bell pepper and corn)and Homemade 5 Minute Enchilada Sauce! Or try Roasted Enchilada Sauce! Easy, Healthy and full of delicious Mexican Flavor!Vegan and Gluten-free adaptable!

Vegetarian Enchiladas 

olive oil

onion diced

garlic cloves, rough chopped

red bell pepper diced

yam,

salt

cumin

coriander

oregano

black beans

cilantro

enchilada sauce (or store-bought)

x 8-inch whole wheat tortillas

cheese

Garnishes: sour cream, avocado, pickled red onions and hot sauce.

If making the homemade enchilada sauce, place all ingredients in a blender and blend until smooth.

Make the filling

Heat oil in a large skillet over medium-high heat. Add onion and stir 2-3 minutes until fragrant. Lower heat to medium add bell pepper, yams, garlic and salt. Saute this until yams and peppers are tender about -7-9 minutes. If mixture gets dry, add a splash of water, lower heat and cover and gently steam until yams are fork-tender. Fold in the fresh corn and cumin, coriander and oregano. Saute 3 more minutes. Remove from heat. Add the black beans, taste for salt, adding more if you like. Stir in half the cilantro.

Grease a 9 x 13 baking dish

. Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated.

Assemble your Enchiladas

 Place 1/2 cup filling down the center of the tortilla add 2-3 tablespoons grated cheese over top and wrap it up tightly. Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas nestling them side by side. Pour the remaining Enchilada Sauce over the enchiladas, leaving the edges exposed if you like (for crispy edges). Sprinkle with remaining cup of cheese.

Place in the hot oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is nice and melty. Let stand 10-15 minutes before serving ( tented with foil). Scatter the remaining chopped cilantro over the enchiladas. Serve with sour cream and hot sauce.

Very tasty had to use butternut squash instead of yam but it worked out perfect. The home made sauce is what I think made this taste so good.

Delicious enchiladas and left me feeling full and satisfied. The sauce came together quickly and was simple to make. I was able to make the entire recipe without leaving my home, used all my pantry staples and fresh veggies I had in my fridge. Excellent dish and I would definitely make it again.

My first time making enchiladas and these were a hit! The flavors are great.  I used zucchini because it is what I had and would use it the next time also.

https://content.jwplatform.com/videos/cZY5rXwh.mp4

Vegetarian Enchiladas with black beans and farmers market veggies. Easy, healthy and full of delicious Mexican Flavors! Vegan and Gluten-free adaptable! Serve this with Mexican Slaw!

Vegetarian Enchiladas Video 

This vegetarian enchiladas recipe is fast and easy: a total crowd pleaser! The simple pinto bean and cheese filling is full of flavor.

Easy Vegetarian Enchiladas (30 Minutes!)

red enchilada sauce (or Homemade Enchilada Sauce

beans

tablespoon each garlic powder, onion powder, paprika, and kosher salt

(3 cups) shredded cheddar cheese

(1 cup) shredded pepper jack cheese

flour tortillas

For the garnish: guacamole, sour cream, feta cilantro

Preheat the oven to 400 degrees Fahrenheit. 

In a large skillet, heat the olive oil over medium heat. Add the beans (drained and rinsed), cumin, garlic powder, onion powder, paprika, and kosher salt. Cook for 2 minutes until warmed through and fragrant.

Spread 1 cup of the enchilada sauce in the bottom of a large baking dish. 

If using corn tortillas ONLY: Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.

Fill each tortilla with scant 1/4 cup of beans and a scant 1/4 cup (3 tablespoons) shredded cheddar cheese. Roll it up and place it in the baking dish seam side down. Once all of the 12 tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce. Top with the pepper jack and the remaining cheddar cheese.

Bake for 10 minutes. If desired, broil or torch until browned. Top with garnishes and serve. (Leftovers keep well refrigerated.)

Thank you for the recipe! I was afraid the enchilada sauce was going to be too liquid (since no flour in the recipe) but it was fine in the end. Very tasty as usual, will make again! I used 1 bell pepper, 1 zuccini, can of corn and a can of black k beans and smaller tortillas so I could fit in 6. I have some filling left as well as the sauce enough for 2 smaller tortillas to make for later :) Really good and comprehensive recipe, thank you!

We made this last night as described in the recipe, but did add shredded chicken. The enchiladas were delicious and got rave reviews. We did end up with a lot of filling left over, but we will make another batch today! We used yam diced to about the size shown in the video. It was still a bit crunchy when we ate the enchiladas, not unpleasantly so, but it could have been softer. We will make again.

This is the third time we've made this recipe in less than a week. To say that it is excellent is an understatement. Tonight we used Hatch Green Chili Enchilada sauce instead of red sauce. Next level From "A" to "A+". This time I did sauté the vegetables before stuffing the enchiladas. Oops. Missed a step. Pretty embarrassing.

Made this for lunch today, very good.  I used sweet potato for the yam.  For me when the recipe calls for diced, that means chopped up in my wife’s pampered chef chopper.  Sweet potato definitely cooked through.  
Very tasty!  And the enchilada sauce, from recipe, was very good!   
Another winner.

I made this for dinner tonight. I made it exactly as the recipe was written including the homemade enchilada sauce. It was fantastic not one bite was left.  Thank you so much for such a delicious recipe.

Delicious....enjoyed by non vegetarians as well!

These were over the top good. The whole house smelled good while the veggies were cooking and the enchiladas were baking. I will make these again and again!!

This is a great way to use up veg at the end of the week. I simplified the sauce to be just chopped tomatoes and garlic, and it was still very tasty.

My husband and I tried this recipe and it didn’t disappoint. It was absolutely delicious, we will certainly make this again!

Great recipe! Made it for the first time today. Will definitely make it again! forgot to grease the bottom of the baking pan, but did not stick anyway, so that was a bonus. Thank you!

Skillet Vegetarian Enchiladas are no-roll enchiladas packed with ALL the flavor and half the effort of a classic. Sweet potatoes and black beans are skillet baked under smoky enchilada sauce and cheese. This one fulfills meatless cravings you didn&#39;t even know you had.

Skillet Vegetarian Enchiladas

Olive Oil

Garlic (minced)

Red Onion (diced)

Sweet Potato (peeled and 1/2" diced (about 2 cups))

can) Black Beans (rinsed and drained)

Corn

6-10 Corn Tortillas

Enchilada Sauce (homemade

Shredded Cheese

Preheat oven to 375°F. Make the enchilada sauce or use your favorite packaged sauce.

In a large oven-safe skillet, heat OLIVE OIL over medium-high heat; sauté GARLIC and ONION a few minutes until tender, stirring as needed.

Add diced SWEET POTATOES and continue sautéeing until they&#39;re almost fork-tender (about 5 min). *See recipe footnote

Transfer cooked veggies to a bowl and set aside.

In the warm skillet, layer enchilada ingredients, alternating between TORTILLAS, SWEET POTATOES, BLACK BEANS, CORN, CHEESE, and ENCHILADA SAUCE. *See recipe footnote

Cover the skillet and bake 20 minutes. Uncover and bake enchiladas another 10 minutes until the sauce is bubbling around the edges.

Serve warm. Garnish options: sour cream, lime, cilantro, avocado, salsa, avocado ranch. *See recipe footnotes for reheat instructions

Cheesy meatless enchiladas filled with zucchini and cheese, topped with my homemade enchilada sauce –so delicious whether you are vegetarian or not.

Cheesy Zucchini Enchiladas

cooking spray

garlic (crushed)

scallions

cilantro (chopped)

zucchinis (grated)

kosher salt and fresh ground pepper

grated reduced fat mexican blend cheese (Sargento)

scallions (optional)

chopped cilantro (optional)

garlic

canned chipotle in adobo sauce (chopped,

tomato sauce

tsp chipotle chili powder (to taste)

tsp cumin

vegetable broth

kosher salt and fresh pepper

In a medium saucepan, spray oil and sauté garlic.

Add chipotle chili, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil.

Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the enchilada sauce:

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini and cilantro, salt and pepper to taste and cook until all the liquid evaporates from the zucchini, about 4-5 minutes.

Remove from heat and add 1/2 cup cheese; mix well.

Divide zucchini between in each tortilla, roll and place seam side down in baking dish.

Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!

For the enchiladas:

Made as directed and it was a little bland for our tastes.  This recipe would be a great way to sneak more veggies onto a picky eater's plate for sure.  The texture was spot on for a cheese enchilada and Gina's sauce is always delicious!

The sauce has amazing flavor and marries well with the enchiladas. It was filling and easy to put together. We used an 8x8 pan. This one is a keeper!

Excellent….Can I stuff enchiladas in am, bake at night?

Delicious and EASY! Had enchilada sauce in the freezer and used my food processor to grate the zucchini (which I will always do from now on). Will be in the rotation

This recipe is delicious.  For my family, I doubled the recipe and added a half a can of drained black beans. My daughter shared the original recipe after she made it and I didn’t want to stop eating. This is a ten star recipe. I would love to have taken a photo, however it was gone in a minute. Everyone who has tried this recipe LOVES it! 
Thank you, being a vegetarian I truly appreciate a flavorful dish. 
This is my new go to:)

Love love love this recipe! I’ve made it a couple of times now and it’s a favorite. 

I have a whole stacked (rather than rolled) 11x13 pan full in the oven right now, and I’m so excited to have it for dinner then will portion the rest out into individual portions for the freezer. This time I added some TVP, corn &amp; onion to the filling to give the layers a little more bulk. 

But the original, rolled, method is my fave and super fab! Thank you, thank you for another wonderful recipe.

Extended family from 10-70 years old loved this.  As one said,  "This is definitely going on our monthly rotation!"  Actually, very easy to make up.
Don't be afraid of making the enchilada sauce, it's easy, sometimes adding a bit of cocoa powder and cinnamon.

Made this tonight. It was so good! Did not miss the meat at all. Used 2 large zucchini. Followed recipe except used canned enchilada sauce. Love Love Loved IT!!! Highly recommend!

Loved it.  I may cut back on the adobo sauce next time…. A little hot for us gringas!

So glad I finally tried these! I added a little more cheese and zucchini but we loved them. My daughter wished they were a bit less spicy but the rest of us, including my green veggie hating 9 yo son, loved them and ate every bite. Will make again!

A recipe so fool-proof even I can't screw it up. My wife and I love these enchiladas for dinner, and bonus! we always have just enough left over for lunch the next day. The sauce recipe is great and keeps for a few days if you want to make it ahead for any reason.

Delicious and filling, this is a great recipe that we will be repeating!

EVERY single meal that I've cooked from Skinnytaste recipes has been a home run!  And, I've cooked hundreds of her meals!  I have every cookbook, which I use in addition to her hundreds of online recipes, and we are never disappointed.  This zucchini enchilada recipe is very quick and delicious.  I used canned enchilada sauce (shhh!) due to time constraints and it was still wonderful, as Gina mentioned could be used.  My tortillas were bigger than 8", so the filling wasn't as full, but it worked just the same.  Next time, I will triple the filling to freeze some. I love that Gina sparingly uses butter and fats without compromising the flavor of the recipe.  I've cooked enough of her recipes so I know and trust the outcome!!  I am a forever follower!!  Thank you, Gina!!

These were so delicious ... there just weren't enough of them !!  Next time I'll triple the recipe  
Thank you!!

This is soooo good!! My zucchini liquid never evaporated so I drained it. The enchilada sauce is easy to make and delicious. Don't miss the meat one bit!!

https://www.youtube.com/watch?v=Bf_HoYDnaEo

Cheesy vegetarian enchiladas filled with zucchini and cheese, topped with my homemade enchilada sauce –so delicious whether you’re vegetarian or not!

7 Freestyle Points • 337 Calories
https://www.skinnytaste.com/cheesy-zucchini-enchiladas/

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Top 5 vegetarian enchilada recipe recipes from across the web

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Vegetarian Enchiladas

Easy Vegetarian Enchiladas (30 Minu...

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The most viewed vegetarian enchilada recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine