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Easy Vegetarian Enchiladas Recipe

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4.2 from 57 reviews

This easy vegetarian enchiladas recipe combines sautéed bell peppers, zucchini, and black beans with a flavorful blend of spices and creamy enchilada sauce. Wrapped in whole wheat tortillas and topped with cheese, these enchiladas are baked to perfection, making a wholesome and satisfying meal perfect for family dinners or gatherings.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Vegetables & Beans

  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 2 small zucchini, diced
  • 1 15.5 oz can black beans, drained and rinsed

Spices & Oil

  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne powder
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Sauce & Dairy

  • 1 1/4 cup enchilada sauce
  • 1 cup plain Greek yogurt (or sour cream)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

Other

  • 8 medium whole wheat tortillas

Instructions

  1. Preheat Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the enchiladas.
  2. Chop Vegetables: Dice the red and green bell peppers and zucchini into small approximately 1/4 inch cubes for even cooking and texture.
  3. Cook Vegetables & Spices: Heat olive oil in a saucepan over medium-high heat. Add the diced bell peppers and zucchini along with smoked paprika, cayenne powder, garlic powder, salt, and pepper. Cook while stirring occasionally for about 10 minutes until the vegetables begin to soften.
  4. Add Beans: Stir in the black beans and continue cooking for an additional 5 minutes, allowing the beans to heat through and the vegetables to become tender.
  5. Whisk Enchilada Sauce: In a separate bowl, combine the enchilada sauce with the Greek yogurt (or sour cream). Whisk until the mixture is smooth and creamy.
  6. Add Half Sauce to Pan: Pour half of the enchilada sauce mixture into the saucepan with the vegetables and beans. Stir together to evenly coat the filling, then remove the pan from heat.
  7. Spoon Vegetable Mixture Into Tortillas: Lay the whole wheat tortillas flat in a 9×13-inch casserole dish. Distribute the vegetable and bean mixture evenly onto each tortilla.
  8. Roll Each Tortilla: Carefully roll each tortilla up tightly and place seam side down in the baking dish to hold their shape during baking.
  9. Top With Sauce & Cheese: Pour the remaining enchilada sauce mixture evenly over the rolled tortillas. Sprinkle shredded cheese generously on top of all enchiladas.
  10. Bake: Place the dish in the preheated oven and bake for approximately 20 minutes, or until the cheese is melted, bubbly, and slightly golden.
  11. Serve and Enjoy: Remove from the oven, allow to cool slightly, then serve warm. Enjoy your delicious vegetarian enchiladas!

Notes

  • You can substitute the Greek yogurt with sour cream or a dairy-free alternative if desired.
  • For extra heat, add more cayenne pepper or diced jalapeños while cooking vegetables.
  • Use any shredded cheese of your choice or a vegan cheese alternative to keep it dairy-free.
  • Whole wheat tortillas add fiber and nutrients, but feel free to use corn tortillas if preferred.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/easy-vegetarian-enchiladas-recipe/