vegetarian enchiladas

Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno, then wrapped in tortillas and baked in the oven with enchilada sauce and cheese – these vegetarian enchiladas are delicious!

Vegetarian Butternut Squash and Black Bean Enchiladas

red enchilada sauce (homemade

olive oil

butternut squash (cut 1/2-inch-dice)

salt and pepper (to taste)

onion

garlic (minced)

jalapeno

Rotel tomatoes with green chilies

black beans (rinsed and drained)

cilantro

tsp cumin

tsp chili powder

water

flour

Mexican cheese

tbsp chopped scallions (for garnish)

sour cream (for serving (optional))

Preheat the oven to 400°F.

Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.

Add cubed butternut, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.

Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. A delicious recipe that's perfect for meatless Mondays!


Print Recipe: https://www.skinnytaste.com/butternut-squash-and-black-bean/

Vegetarian Enchiladas with Butternut Squash and Black Beans

These Vegetarian Enchiladas are packed with flavor and loaded  with brown rice, sweet potatoes, and black beans. A healthy dinner your family will love!

Vegetarian Enchiladas

brown rice

red enchilada sauce*

potatoes

salt and black pepper

garlic (, minced)

bell pepper (, diced (any color you like))

onion (, chopped)

can black beans

flour tortillas ((or whole wheat))

cheddar cheese (, divided)

cilantro (, Chopped (for topping))

avocado (, peeled, seeded and chopped, for topping)

Add the&nbsp;chopped sweet potato to a large skillet over medium heat. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.&nbsp;

Cook for about 5 minutes, until they begin to get tender. Add 1 tsp minced garlic.&nbsp;

Add chopped bell pepper, onions, and black beans and toss to combine. 

Cook for a few more minutes, until sweet potatoes are completely tender.&nbsp;

Add cooked rice and 3/4 cup of the enchilada sauce and toss to combine.&nbsp;

Preheat oven to 350 degrees F.

Cover the bottom of a large casserole dish with a thin layer of enchilada sauce.&nbsp;

Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese.&nbsp;

Roll tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling.

Pour sauce over the enchiladas (you may not need to use all of it, depending on how much sauce you like).&nbsp;

Sprinkle remaining cheese over top. Bake at 350 degrees F. for 20-30 minutes.

Garnish with chopped avocado and cilantro.

https://content.jwplatform.com/videos/mlp4EbkU.mp4

These Vegetarian Enchiladas are packed with flavor and loaded  with brown rice, sweet potatoes, and black beans. This is a healthy dinner your whole family will love!

Seriously the BEST Vegan Enchiladas! Made with all whole food ingredients, including easy plant "meat", black beans, and vegan cheese sauce.&nbsp;

The Best Vegan Enchiladas

all purpose flour (| gluten-free if needed)

chili powder

garlic powder

cumin

salt

tomato paste

vegetable broth

apple cider vinegar

riced cauliflower (| 1/2 medium head cauliflower)

mushrooms (| 1/2 package, or 4-5 mushrooms)

walnuts

vegetable broth, more if needed

smoked paprika

onion powder

soy sauce (| tamari

salt,

black beans, drained and rinsed

Recipe Vegan Nacho Cheese Sauce

12-15 corn tortillas

Make a 1/2 recipe of&nbsp;Nacho Cheese Sauce. Set aside.

Measure and add all the dry ingredients to a small bowl (flour, chili powder, garlic powder, cumin and salt). Have the tomato paste and vegetable broth ready and nearby.

In a medium pot over medium heat, warm the water. Once warm, pour in the flour/spice mixture and whisk constantly for about a minute. Whisk in the tomato paste, then slowly pour in the broth, whisking constantly.

Bring to a boil, then simmer for 5 minutes, whisking often to remove lumps. It should thicken a bit. Remove from heat, and whisk in the vinegar. Taste and add more salt as needed. Set aside.

Make the Enchilada Sauce:

If using whole cauliflower, wash, chop off the florets and place them in a food processor. Pulse, creating rice. Add 2 cups of cauliflower rice to a large pan on the stove.&nbsp;

Add the mushrooms and walnuts to the food processor, and pulse until they are a similar consistency as the cauliflower. Don't over process. Add to the pan with the cauliflower.

Turn the heat to medium-high, and pour in the vegetable broth (2 tablespoons), spices and soy sauce. Stir to combine. Continue to cook for 10-15 minutes, stirring frequently. Add salt to taste, and remove from heat. Stir in the black beans.

Make the Taco "Meat":

Preheat oven to 375 degrees F. Spread 1/2 cup of enchilada sauce in the bottom of a 9x13 inch casserole dish.

Wrap 5 tortillas at a time in a damp paper towel, and microwave for 30 seconds to 1 minute to soften. This will make them much easier to roll.

Fill each tortilla with a scoop of "meat" and a spoonful of cheese sauce. Roll and place into the prepared pan. Repeat until all the tortillas are used. Pour the rest of the enchilada sauce on top, then pour the rest of the cheese on top of the red sauce.&nbsp;

Bake, uncovered, for 20-25 minutes, until bubbly. Top with chopped cilantro and serve hot.

Assemble the Enchiladas:

https://content.jwplatform.com/videos/pxfsU2M0.mp4

Seriously the BEST Vegan Enchiladas! Made with all whole food ingredients, including easy plant “meat”, black beans, and vegan cheese sauce.

Vegan Enchiladas

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 

onion diced

garlic cloves, rough chopped

red bell pepper diced

yam,

coriander

oregano

black beans

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 

Roasted Butternut Enchiladas with Quick Mole Sauce - topped with cilantro, avocado and toasted sesame and pumpkin seeds. An easy delicious vegetarian main. Seve with Mexican Slaw! Vegan Adaptable!

Butternut Enchiladas with Quick Mole Sauce 

butternut, pumpkin, acorn

oil, salt and pepper

black beans, rinsed, drained

queso

6-8 x 7 inch corn tortillas

Garnish- cilantro, toasted sesame seeds, toasted pumpkin seeds, avocado, sour cream

tomato sauce

garlic

½ an onion- rough diced

soy sauce

chipotle chilies

½ tsp salt and Pepper, more to taste

sesame tahini paste or peanut butter

chocolate

Peel and dice winter squash into ¾ inch cubes. Place on a parchment lined sheet pan and drizzle with oil, generous salt and pepper, Stir and roast in the hot oven for 15 minutes, and feel free to broil for just a minute or two to get them crispy.

Make the QUICK Mole Sauce

Place all the ingredients ( EXCEPT CHOCOLATE and TAHINI PASTE) in a blender. Blend until smooth. Place this Mole sauce in a small pot, bring to a simmer over medium heat, cover (it will splatter) and cook 7-8 minutes over medium low heat. Stir in tahini sauce and chocolate until melted and combined. Taste, adjust salt and sweetness, adding a teaspoon of maple if necessary (some chocolate is sweeter than others). Turn heat off and set aside.

In a 9 x 13 greased baking dish, brush a third of the quick mole sauce, coating the bottom.

Warm the tortillas (place in the oven, fry in a skillet, microwave, grill over a stovetop gas flame) to make them soft and pliable, then stack them.

Gather your ingredients: crumbled queso (or jack cheese,  drained rinsed black beans, roasted butternut squash and begin assembling the enchiladas.

Fill each tortilla with 2-3 tablespoons crumbled queso, ¼ cup butternut squash and ⅛ cup black beans. Roll and place seam side down in the baking dish over the mole sauce.When you have filled the baking dish, brush a generous amount of mole sauce all over the top of the enchiladas, saving any extra for touching up later.

Cover with foil and bake at 375F for 20-25 minutes. Uncover, and bake for 5-10 more minutes, adding extra mole sauce, if necessary. Pull from oven, sprinkle with more crumbled queso (if you want) toasted sesame seeds, avocado, pumpkin seeds and fresh cilantro and serve with a dollop of sour cream.

Wow! I found this recipe on TheKitchn yesterday, and with leftover black beans, tomato sauce, roasted sweet potatoes  and even a small chunk of dark chocolate already in the house, this was a GENIOUS way to finish the leftovers. What a great and delicious recipe, and vegetarian to boot! I couldn't get chipotles, but the chef at my deli counter said I could just add smoked paprika to chilies to get the right smokey flavor r- which worked. Thank you so much!

I found your blog by pure chance and I thought i can hardly be surprised by vegeterian/vegan recipes...however,Im bliwn awayby your imaginationand knowledge of different cusines!Keep goung and I cannot wait to check out all your recipes(only have seen one page!!!).Greeting from England:)

Delicious recipe! I just made this tonight and it was great! I used goat feta inside and topped with soft goat cheese. Love this! Will definitely make it again. Thank you!

So amazing and easy! Thank you for all your great recipes

Wonderful! These were a big hit indeed.   I will keep this in my holiday favourites!  The mole sauce is easy and delicious.  I did spend more than 20 minutes on prep time and I am fast!   But doing your own squash, beans and mole are well worth it.  Thanks!

These Enchiladas are delicious! I made them for my (non-vegetarian) family on Thanksgiving and they loved them! Thanks for the recipe!

Really good! My husband and I devoured it - a bit too spicy for the kids, I’ll maybe make a chipotle-free half for them next time. So good! Thanks!

I'm going to make this tonight and I'm looking forward to it.  Can you tell me what the portion size is? Are the 245 calories for 1 enchilada?

This mole recipe is nothing short of wizardry.  Have made it twice now to use in various ways.  Even better the next day or after simmering a while longer.

This was DELICIOUS! Definitely will make again. It went very well with frozen corn, pan “roasted” in a bit of coconut oil.
Unfortunately we only had small corn tortillas. I arranged them in U shapes in the pan, as many as would fit, and filled them. It turned out perfectly well with them being open on top.

What percentage of dark chocolate do you recommend? There are so many options.

They turned out really good!  I actually had a bar of 70% dark chocolate in the pantry.  I just wasn't sure if the sauce was supposed to be a little sweet. Also, I used smoked goat cheese, instead of queso fresco, as my store didn't have it. Really a good addition to the slightly smoky mole.

My husband says these tasted like they were from a restaurant and that they had to be added to the rotation. Reviews don't get much better than that around here! These were so delicious and fun to make. we only had small tortillas so it made a LOT. They refrigerated and re-heated very nicely. They definitely have a kick! (we made ours with peanut butter, btw)

On to the next feasting at home recipe to try and most likely love!

So good! This won over some committed carnivores at my house. It's comfort food without the over-stuffed feeling. We ate it with your Mexican Slaw and avocado. Thanks for another winner, Sylvia! Your site is my inspiration!

(Oops, I accidentally left this review for a different recipe, so I'm posting it again here)

Made this tonight, was very very tasty!!! Skipped the beans, used roasted cauliflower and butternut squash instead. Did not have queso fresco, so I subbed farmer’s cheese and a little grated white cheddar.

For the sauce: I used 80% dark chocolate. I omitted the adobo chilis in a can, used only a pinch of chipotle and chili pepper (since we can’t tolerate too much heat), added mild smoked paprika and a good handful of dried oregano. It turned out really delicious!

I served it w/ sour cream mixed w/ lime juice &amp; zest, this added a little brightness to counterbalance the rich flavors.

Thanks Sylvia for another great recipe!

Tasty and easy to make.  The only thing I would do differenty next time is omit the tahini, it felt out of place to me and also made the sauce a little too thick.

SOOO GOOD! We made a few modifications for our toddler - whole wheat tortillas instead of corn, no chipotles or adobo sauce, extra cheese. Will definitely make again!!

Oh my gosh, I loved everything about this recipe... The squash was a nice change from heavier yams in similar recipes. The mole was perfectly balanced and so flavorful. And the leftovers tasted amazing heated up the next day too. Thank you!

Vegetarian Enchiladas filled with black beans and sweet potatoes is the perfect meal when you want a meatless dish. Super satisfying, loaded with flavor and absolutely delicious, you&#039;ll never miss the meat!

potato

onion (diced)

red bell pepper (diced)

paprika

salt and pepper

can black beans,

white rice (cooked)

flour tortillas

cheddar cheese (divided)

Homemade Enchilada Sauce ((or 2 cups red enchilada sauce))

Cilantro

Avocado (diced)

Tomatoes (chopped)

Preheat oven to 350 degrees.  In a medium sized skillet over medium high heat add the olive oil, sweet potato, and bell pepper.  Sauté for 5-7 minutes or until tender.  Add in the chili powder, paprika, cumin, salt, pepper, black beans and rice.  Remove from heat.

In a 9x13 inch casserole dish add 1 cup of the enchilada sauce to the bottom of the pan.

To assemble: Add about 1/4 cup of the vegetable mixture to the tortilla with 2 tablespoons of shredded cheese.  Roll up and place seam side down in the casserole dish.  Repeat.

Pour the enchilada sauce on top of the tortillas and sprinkle with remaining cheese.  Bake for 25-30 minutes or until cheese is bubbly and cooked throughout.  Garnish with optional toppings.

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

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!

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