Home > Dinner > Vegetarian Enchiladas Vegetarian Enchiladas January 19, 2020 | 18 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Flavorful and easy Vegetarian Enchiladas are brimming with with black beans, corn, peppers, fresh lime, and cheese. The enchiladas are topped with sauce, cheese, fresh avocado, and cilantro. Pair these enchiladas with an easy Italian salad, cucumber salad, roasted sweet potatoes, or roasted brussels sprouts! Enchiladas are one of my go-to meals for an easy weeknight dinner and vegetarian enchiladas make for an even quicker meal. Without needing time to cook and chop meat, this meal comes together very quickly. There isn’t a whole lot of veggie chopping either because, again, we’re looking for QUICK prep time! Mission accomplished with this dynamite recipe. But while this dinner is quick, we’re not sacrificing flavor in the slightest. There’s a great balance of textures, spices, and a hit of acidity from the fresh lime. Today I’m sharing our favorite Vegetarian Enchiladas along with some quick tips, answering some enchilada questions, and giving plenty of variation ideas. Let’s get started! Vegetarian Enchiladas quick tips Use frozen corn or corn cut right off the cob for the best flavor and texture. Freshly grate the cheese. Store-bought cheese has a waxy coating to keep the cheese shreds from sticking together. This coating gives the cheese an “off” flavor and keeps it from melting as well. Toast the spices. Allow the spices to sufficiently toast in the skillet before adding the enchilada sauce. This gives the enchiladas a more robust flavor. Don’t forget the toppings. Some fresh avocado, fresh lime, and fresh cilantro liven up these enchiladas so much. We also love sour cream on the side! Vegetarian Enchiladas FAQs What are the best tortillas for enchiladas? Traditionally, corn tortillas are used, but flour tortillas also work and that’s what I recommend for this recipe. Look for medium-sized 8-inch flour tortillas. To fit a 9×13 or 3-quart pan, you’ll need about 8 tortillas. My favorite flour tortillas for these enchiladas are the unbaked ones by TortillaLand® (or similar brands; not sponsored). They are generally found in the refrigerated section of the grocery store near cheeses. How do you make enchiladas crispy? To avoid soggy enchiladas, you can quickly fry the tortillas in hot oil which is what Bon Appetit recommends. I personally don’t fry the tortillas, just to keep them on the healthier side. (I have found the TortillaLand tortillas do not get soggy as fast, which is why I recommend those.) It’s also important to make sure the filling isn’t exceptionally wet or it will make the enchiladas soggy. Make sure to cook through the filling until it resembles the photos above this text. Finally, cover most, but not all, of the enchiladas with the sauce; leave the edges untouched with sauce. That way you’ll get crispy edges– a great textural change from the center of the enchiladas. How do you wrap enchiladas? Lay out the cooked tortilla and spoon 1/2 cup of the filling evenly down the center. Sprinkle cheese on the left side and then tightly roll up the tortilla. Place the filled tortillas in the prepared pan, seam side down. Vegetarian enchiladas variations Vegetarian enchilada casserole: While this recipe can convert to a casserole, I have a similar popular casserole recipe that I recommend here: quinoa enchilada bake. Add a grain: Add in some cooked and slightly cooled quinoa or rice to the enchiladas (2-3 tablespoons per enchilada); you’ll likely want to bump up seasonings a bit too. Vegetarian enchiladas without beans: I’d recommend replacing the beans with other veggies such as chopped and sauteed mushrooms and/or zucchini. Get creative with the type of cheese you add: We use Monterey jack, but sharp Cheddar cheese, Colby jack, or even pepperjack would all be delicious. Vegetarian Enchiladas with spinach: It’s easy to add spinach to this recipe! Coarsely chop up about 4-5 ounces fresh baby spinach and saute it with the veggies until wilted. Vegetarian Enchiladas with sweet potato: try this version here! Vegetarian Enchiladas with refried beans: Replace the black beans with pinto beans and mash them down a bit in the skillet. More easy vegetarian meals Vegetarian Chili Healthy Tacos Black Bean Burger Sweet Potato & Black Bean Burrito Bowls Pesto Vegetable Bowls FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Vegetarian Enchiladas 5 from 4 votes - Review this recipe Flavorful and simple to make Vegetarian Enchiladas are packed with black beans, corn, peppers, fresh lime, and cheese. The enchiladas are topped with sauce, cheese, fresh avocado, and cilantro. SAVE TO RECIPE BOX Print Recipe Vegetarian Enchiladas 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Flavorful and simple to make Vegetarian Enchiladas are packed with black beans, corn, peppers, fresh lime, and cheese. The enchiladas are topped with sauce, cheese, fresh avocado, and cilantro. Course Dinner Cuisine American Keyword vegetarian enchiladas Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4 servings (2 enchiladas per person) Calories 236kcal Author Chelsea Cost $6.51 Ingredients1 tablespoon olive oil1/2 small red onion, diced (1/2 cup)1 medium red bell pepper, diced (3/4 cup)Fine sea salt and freshly cracked pepper3 cloves garlic, finely minced1 teaspoon sweet paprika (or smoked paprika for a smokier flavor)2 teaspoons ground cumin1/2 teaspoon ground chili powder1 cup frozen corn1 can (15 ounces) black beans, drained and rinsed1 and 1/2 cups good quality red enchilada sauce, separated (homemade or storebought)1 tablespoon freshly squeezed lime juice8 (8 inch) flour tortillas (I like cooking up the TortillaLand tortillas for these enchiladas)2 cups freshly grated Monterrey jack or Cheddar cheese, separatedfreshly diced cilantro and avocado, for topping InstructionsPreheat the oven to 350 degrees F. In a large skillet, add 1 tablespoon olive oil and heat over medium. Add the diced red onion and diced red pepper. Sprinkle on some salt and pepper to taste (I add 1/4 teaspoon of each) and saute for 4-6 minutes, or until onion is translucent and tender. Add garlic and saute for 30 more seconds or until fragrant. Add in the paprika, cumin, and chili powder. Stir until spices are fragrant, about 1-2 minutes. (Lower the heat as needed to prevent burning).Add in the frozen corn (no need to thaw), black beans, 1/2 cup enchilada sauce, and fresh lime juice. Lower the heat to medium low and cook, stirring frequently, until the corn is completely defrosted, about 4 minutes. Meanwhile, cook the tortillas according to package instructions (if using raw tortillas). Set aside to let cool.In a 3-quart baking dish (9x13-inch pan), spread 1/2 cup enchilada sauce along the bottom.Add a slightly heaping 1/2 cup of the veggie filling and 2 tablespoons freshly grated cheese to a cooked tortilla and roll up tightly. Place the enchilada seam side down in the baking dish. Repeat until you've used up all the veggie filling and 1 cup of cheese (which should evenly fill 8 tortillas).Evenly spread the last remaining 1/2 cup enchilada sauce over the top of the enchiladas. Keep the corners uncovered by enchilada sauce so they get a little crispy in the oven. Sprinkle remaining 1 cup of cheese on top of the sauce.Bake, uncovered for 15-18 minutes, or until the cheese is melted.Remove and serve immediately with diced avocado, cilantro, sour cream and additional lime juice. Nutrition FactsServing: 4servings | Calories: 236kcal | Carbohydrates: 85.7g | Protein: 34.4g | Fat: 32.1g | Cholesterol: 60.7mg | Sodium: 2159.6mg | Fiber: 10.6g | Sugar: 9.4g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.