veggie enchiladas

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

olive oil

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!

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,

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 

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!

Mix it up on your next Meatless Monday or Taco Tuesday with this filling &amp; flavorful Deconstructed Vegetarian Enchiladas Skillet recipe. So easy!

Deconstructed Vegetarian Enchiladas Skillet

sweet bell pepper (I used red)

corn (drained)

onion

tsp cumin

tsp chili powder

tsp minced garlic (about four cloves)

oz jar of salsa

cheddar cheese (divided)

oz cream cheese

oz can chopped mild green chiles

tortillas

Preheat oven to 400 degrees. Take out cream cheese to soften, and chop it into smaller chunks. Chop your pepper, onion, and garlic, and drain the corn.

Heat olive oil in a 12″ cast iron skillet over medium-high heat for one minute. Add the corn, onion, and bell pepper and season with cumin &amp; chili powder. Saute over medium-high heat, stirring occasionally, for about six minutes.

While the veggies are cooking, rinse and drain the beans and tear (or cut) the tortillas into pieces.

After sauteing the veggies, reduce heat to medium-low and stir in the garlic. Saute briefly, then stir in the salsa, cream cheese, and 1/2 cup shredded cheddar until cheeses are melted and well incorporated.

Stir in the black beans, chopped green chiles, and corn tortillas, making sure everything is well distributed and tortilla pieces are nicely coated in the salsa mixture. Top the skillet evenly with one cup of shredded cheddar.

Move skillet into the preheated oven and cook at 400 degrees for 15 minutes.

Serve with your favorite enchilada toppings. (I highly recommend sour cream and avocado; the chopped green onion here is mostly to add a little color.)

These vegan enchiladas are made with wholesome potatoes and veggies for a delicious and filling dinner. My no-cook red enchilada sauce makes a great topping, but you can also use store-bought enchilada sauce.

Vegan Potato and Veggie Enchiladas 

potatoes,

onion,

garlic cloves,

bell pepper

cremini mushrooms

broccoli florets

cannellini

tortillas*

red enchilada sauce

Tbsp avocado oil broth

cilantro and scallions,

Tbsp cumin

Tbsp mild chili powder

thyme

yeast

salt, pepper

tomatoes

water, room temperature

tomato paste

Tbsp chili powder

garlic powder

onion powder

cornstarch

Salt,

Steam** the potatoes in a steamer pot until...

Steam** the potatoes in a steamer pot until tender (my favorite method) or boil and drain. Set aside.

Add a splash of avocado oil (or water/veggie...

Add a splash of avocado oil (or water/veggie broth) into a  pre-heated heavy-bottomed pan Add onions and sauté until soft, 3-4 min.

Add garlic and cook 1–2 min. Stir in...

Add garlic and cook 1–2 min. Stir in peppers, mushrooms, and broccoli. Sauté until slightly softened, about 3 min.

Stir in beans, cumin, chili powder, thyme, and...

Stir in beans, cumin, chili powder, thyme, and sage. Heat through, then remove from heat.

Add potatoes and nutritional yeast. Mix well and...

Add potatoes and nutritional yeast. Mix well and mash lightly with a spatula. The mixture should look like chunky mashed potatoes with vegetables. Season with salt*** and pepper.

Preheat oven to 375°F. Spread a thin layer...

Preheat oven to 375°F. Spread a thin layer of enchilada sauce in a 9 by 13 inch casserole dish.

Trim the sides of each tortilla slightly to...

Trim the sides of each tortilla slightly to let it fit into the dish crosswise. Add 1/8 of the filling to each tortilla*, roll it up, leaving the ends open on both sides. Place the enchiladas seam-down in the dish, packing them snugly. Pour remaining sauce on top.

Bake the enchiladas uncovered for 20 minutes. Let...

Bake the enchiladas uncovered for 20 minutes. Let cool 5-10 minutes before serving. Garnish each plate with cilantro and scallions (if using).

Whisk cornstarch/arrowroot powder with a small amount of...

Whisk cornstarch/arrowroot powder with a small amount of water, about 1/4 cup, until the powder dissolves.

Add this mixture to a blender bowl along...

Add this mixture to a blender bowl along with the rest of the ingredients. Blend until the mixture is smooth. Taste and adjust the seasoning.

This sauce will work in most enchilada recipes....

This sauce will work in most enchilada recipes. It can be stored in the fridge for 2-3 days if made with fresh tomatoes, or up to a week if you used canned.

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Vegetarian Enchiladas

Vegetarian Enchiladas

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