These Vegetarian Enchiladas bring the essence of authentic Mexican cuisine right to your table, combining vibrant veggies and a perfectly spiced homemade sauce. Every bite is a celebration of comforting textures and satisfying taste.
Ingredients for the Best Vegetarian Enchiladas
For the Filling
Create a hearty, flavorful filling with these fresh and pantry-friendly ingredients:
- 1 medium onion: Adds a sweet and savory base to the dish.
- 4 garlic cloves: Infuses the filling with a bold, aromatic kick.
- 1 red bell pepper: Provides vibrant color and a subtle sweetness.
- 1 small zucchini (about 6 oz): Brings a tender, fresh texture to the mix.
- 2/3 cup sweet corn (about 3.5 oz): Adds a touch of natural sweetness and a pop of color.
- 1 3/4 cups cooked beans (black or pinto, about 14 oz): Protein-packed and perfect for soaking up the spices.
- Olive oil: The base for sautéing, ensuring a smooth and rich flavor.
- 1 tsp ground cumin: Delivers earthy, warm notes that define the Mexican taste.
- 1 tsp ground coriander: Balances the cumin with a citrusy, slightly sweet undertone.
- 1 tsp dried oregano: Adds a subtle herbal flavor that ties everything together.
- 1 tbsp all-purpose flour: Thickens the filling, creating a cohesive mixture.
- A splash of water: Helps bind the ingredients and creates a light sauce.
- Fresh cilantro (optional): A fragrant garnish that enhances freshness.
- Salt: Brings out the natural flavors of all the ingredients.
For the Enchilada Sauce
The sauce is what transforms enchiladas into a Mexican masterpiece. Here’s what you’ll need:
- 14 oz (1 can) peeled tomatoes: The base for a rich, tangy sauce.
- 1/4 cup water: Ensures the sauce has a smooth, pourable consistency.
- 2 tbsp olive oil: Adds richness and helps the spices bloom.
- 1 tsp vinegar (white or apple cider): Balances the flavors with a touch of acidity.
- 1 tsp cayenne powder: Brings a mild heat for a kick of spice.
- 1 tsp garlic powder: Deepens the savory flavor without overpowering.
- 1 tsp ground cumin: Adds a warm, earthy undertone.
- 1/4 tsp sweet paprika: Gives the sauce a hint of smoky sweetness.
- 1 tsp salt: Enhances and balances the flavors in the sauce.
- 1 tsp dried oregano: Infuses the sauce with a subtle herbal note.
Additional Ingredients
These elements complete the dish and make it irresistible:
- 8 small corn tortillas: Soft and pliable, perfect for wrapping the filling.
- 2 cups shredded mozzarella cheese (about 9 oz): Melts beautifully, creating a golden, bubbly topping.
- Sour cream (optional): Adds a cool, creamy contrast to the warm, spicy flavors.
With these ingredients, you’ll craft delicious, cheesy enchiladas that are sure to impress!
Step-by-Step Instructions for Making Vegetarian Enchiladas
Preparing the Vegetarian Filling
Craft a flavorful and hearty filling with these simple steps:
- Heat the olive oil: Warm 1-2 tablespoons of olive oil in a skillet over medium heat until shimmering.
- Sauté the onion: Finely chop the onion and cook it in the skillet, stirring occasionally, until it becomes soft and translucent. This creates a sweet and savory base.
- Dice the vegetables: Cut the zucchini and bell pepper into small cubes. Add them to the skillet and sauté until they are tender but still hold their shape, about 5-7 minutes.
- Mince the garlic: Add the minced garlic to the skillet, stirring constantly for 1-2 minutes, until it becomes fragrant but not browned.
- Incorporate the flour: Sprinkle 1 tablespoon of all-purpose flour over the vegetables and stir well. Let it toast slightly to enhance the flavor and thicken the filling.
- Add the main ingredients: Stir in the drained sweet corn and cooked beans. Sprinkle with cumin, coriander, oregano, and a pinch of salt.
- Create a light sauce: Pour in a splash of water to help bind the ingredients together. Stir continuously, allowing the mixture to thicken slightly and the flavors to meld, about 3-5 minutes.
- Season and garnish: Adjust the salt to taste, and stir in freshly chopped cilantro for a burst of freshness (optional). Set the filling aside to cool slightly before assembling the enchiladas.
Making the Enchilada Sauce
Transform simple ingredients into a rich, flavorful sauce:
- Blend the ingredients: Combine the peeled tomatoes, water, olive oil, vinegar, cayenne powder, garlic powder, cumin, paprika, oregano, and salt in a blender.
- Puree until smooth: Blend on high until the sauce is silky and lump-free. It’s now ready to elevate your enchiladas.
Assembling the Enchiladas
Bring everything together for the perfect baked dish:
- Preheat the oven: Set your oven to 375°F to ensure even baking.
- Prepare the baking dish: Spread a thin layer of enchilada sauce on the bottom of a baking dish large enough to fit eight rolled tortillas snugly.
- Fill the tortillas: Place about 3 tablespoons of the vegetable filling in the center of each tortilla. Add 2 tablespoons of shredded mozzarella cheese on top of the filling.
- Roll tightly: Roll the tortillas tightly to seal the filling and place them seam-side down in the baking dish.
- Add the sauce: Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered for maximum flavor and moisture.
- Top with cheese: Sprinkle the remaining shredded mozzarella generously over the enchiladas.
- Bake covered: Cover the dish with aluminum foil and bake for 20 minutes to allow the enchiladas to heat through.
- Finish uncovered: Remove the foil and continue baking for 8-10 minutes or until the cheese is fully melted, golden, and bubbling.
- Serve hot: Serve the enchiladas warm, optionally topped with a dollop of sour cream for added creaminess.
Vegetarian Enchiladas Recipe: The Perfect Mexican Meal
These Vegetarian Enchiladas bring the essence of authentic Mexican cuisine right to your table, combining vibrant veggies and a perfectly spiced homemade sauce. Every bite is a celebration of comforting textures and satisfying taste.
Ingredients
For the Filling
For the Enchilada Sauce
Additional Ingredients
Instructions
Vegetarian Filling
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Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion until translucent.
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Dice the zucchini and bell pepper into small cubes. Add them to the skillet and cook until softened.
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Mince the garlic and stir it into the vegetables, cooking for 1-2 minutes.
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Sprinkle the flour over the mixture and stir well, letting it toast slightly.
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Add the drained sweet corn, spices, and beans. Pour in a splash of water to create a light sauce that binds everything together. Stir well to combine, allowing the flavors to meld and the mixture to thicken slightly.
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Season with salt and mix in fresh cilantro if desired. Let the filling cool slightly.
Enchilada Sauce
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Combine all the sauce ingredients in a blender and puree until smooth. The sauce is now ready to use.
Assembling the Enchiladas
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Preheat your oven to 375°F. Spread a thin layer of the sauce on the bottom of a baking dish large enough to snugly fit the eight enchiladas.
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Divide the filling evenly among the tortillas, adding about 2 tablespoons of shredded cheese to each. Roll them up tightly and place them seam-side down in the dish.
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Pour the remaining sauce evenly over the enchiladas. Sprinkle the top generously with the rest of the shredded cheese.
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Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 8-10 minutes, or until the cheese is fully melted and bubbling.
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Serve hot, optionally topped with a dollop of sour cream.
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