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 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:

1. Heat the olive oil: Warm 1-2 tablespoons of olive oil in a skillet over medium heat until shimmering.
2. 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.
3. 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.
4. Mince the garlic: Add the minced garlic to the skillet, stirring constantly for 1-2 minutes, until it becomes fragrant but not browned.
5. 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.
6. Add the main ingredients: Stir in the drained sweet corn and cooked beans. Sprinkle with cumin, coriander, oregano, and a pinch of salt.
7. 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.
8. 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:

1. Blend the ingredients: Combine the peeled tomatoes, water, olive oil, vinegar, cayenne powder, garlic powder, cumin, paprika, oregano, and salt in a blender.
2. 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:

1. Preheat the oven: Set your oven to 375°F to ensure even baking.
2. 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.
3. 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.
4. Roll tightly: Roll the tortillas tightly to seal the filling and place them seam-side down in the baking dish.
5. Add the sauce: Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered for maximum flavor and moisture.
6. Top with cheese: Sprinkle the remaining shredded mozzarella generously over the enchiladas.
7. Bake covered: Cover the dish with aluminum foil and bake for 20 minutes to allow the enchiladas to heat through.
8. Finish uncovered: Remove the foil and continue baking for 8-10 minutes or until the cheese is fully melted, golden, and bubbling.
9. Serve hot: Serve the enchiladas warm, optionally topped with a dollop of sour cream for added creaminess.