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

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Top 4 vegetarian enchilada recipe recipes from across the web

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Easy Vegetarian Enchiladas (30 Minu...

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