Vegetarian Enchiladas

A vegetarian enchilada recipe should be a staple in households where there are picky eaters. This recipe is meat-free but features protein in the form of black beans, plus the melted cheese and enchilada sauce on top that everyone loves. With a pan dinner like this one, you can even prep the day before, then pop it into the oven on the night you plan to eat it. This recipe also travels well, so it’s a good one to keep in mind for potlucks and other social gatherings.

This traditional Mexican recipe is rooted in Mayan culture and the Aztec Empire. In Spanish, enchiladas translates to “in chili,” which is appropriate, given that this recipe—and most enchilada recipes—features chopped green chiles.

Ingredients for Vegetarian Enchiladas

• Onion: Use a yellow onion, not a white onion, as it’s milder and less sweet. Yellow onions also caramelize easily.
• Green pepper: Compared with red, yellow and orange bell peppers, green is the most commonly used in cooking. Its skin is thinner and its flavor profile milder, meaning it won’t overpower the recipe’s other ingredients.
• Mushrooms: While there are lots of mushroom varieties to choose from, don’t get stressed out over the options. Button or baby bella (also known as cremini) will work just fine.
• Garlic: Just one clove of garlic goes a long way in this recipe once it’s minced.
• Black beans: Sold in a can at grocery stores, this protein source is a nice pairing with corn kernels.
• Corn: Pick up a bag of frozen corn, and you won’t even have to cut the kernels off the cob. This heart-healthy vegetable adds sweet—but not too sweet—notes to the enchiladas.
• Green chiles: Pre-chopped, green chiles in a can add a little bit of heat to the enchiladas—but not too much for the folks who can’t handle spices.
• Taco seasoning: Sold in a packet at grocery stores, this mix includes salt, paprika, chili, oregano, onion powder and garlic powder.
• Dried cilantro flakes: You can find these in a jar in the spice aisle at your local grocery store.
• Tortillas: Whole wheat, instead of flour, is a more nutritious choice and doesn’t drastically change the flavor in this recipe.
• Enchilada sauce: Think about how much heat you want in your sauce. You can buy mild, medium or hot versions at the grocery store.
• Mexican cheese blend: A blend of Mexican cheeses typically includes cheddar, Monterey Jack, Asadero and Queso Quesadilla.
• Cilantro and tomatoes (optional): Minced fresh cilantro is an acquired taste (pepper-y and pungent with a dash of lemon), but those who love it don’t mind the parsley-like leaves on top of enchiladas. Even just a tablespoon of chopped, raw tomatoes as a garnish on each enchilada adds further texture.

Directions

Step 1: Saute the vegetables

In a large skillet, saute the onion, green pepper and mushrooms in olive oil until they’re crisp-tender. Add the minced garlic and cook for one minute longer.

Step 2: Add the remaining ingredients

Add the beans, corn, chiles, taco seasoning and cilantro, then cook until heated through, two to three minutes.

Editor’s Tip: Want to make your own homemade taco seasoning? It’s actually quite simple and takes just 20 minutes to make. Stored in an airtight container, it can last for a year.

Step 3: Prepare the enchiladas

Preheat the oven to 350°F. Spoon 1/2 cup of the bean mixture down the center of each tortilla. Roll the tortillas and place them in a greased 13×9-inch baking dish, then top them with the enchilada sauce and cheese.

Editor’s Tip: To get the tortillas warm and crispy, lay them one at a time on top of a gas burner for about five seconds on each side. This will add a charred, crisp texture.

Step 4: Bake the enchiladas

Bake the enchiladas, uncovered, until they’re heated through, 25 to 30 minutes. Before serving, garnish with cilantro and tomatoes, if desired.

Vegetarian Enchilada Variations

• Top with a dollop of sour cream: The cooling effect of sour cream is a nice complement to the acidic tomatoes and spices in this recipe.
• Add black olives: For olive fans, adding chopped olives to either the inside of the enchiladas or on top, just before baking, is a treat.

How to Store Vegetarian Enchiladas

If you have leftover enchiladas, don’t worry about storing them for later. As long as they’re in an airtight container or covered in the fridge, they’ll last for three to four days. 

Can you freeze vegetarian enchiladas?

It is possible to freeze these enchiladas, whether it’s leftovers or the entire recipe to reheat for an easy weeknight dinner down the road. Due to how this recipe is laid out, freezing them in the pan you baked them in is best. They will keep for three months, as long as the pan has an airtight lid or is covered with aluminum foil or plastic wrap.

How long do vegetarian enchiladas last? 

This vegetarian enchilada bake will last for three to four days if it’s well wrapped in the fridge or stored in an air-tight container. However, they taste best fresh, as the tortillas will soften the longer you store them.

Can you make vegetarian enchiladas ahead of time? 

If you want to save time, prep the enchiladas ahead of time, store them in the fridge, then pop them in the oven when you’re ready to enjoy them. It’s best to not wait more than 48 hours before cooking.

How do you reheat vegetarian enchiladas?

All you have to do is zap the enchiladas in the microwave on high heat for one-and-a-half minutes.

Vegetarian Enchilada Tips

Can you make black bean and corn enchiladas vegan or gluten-free?

This recipe can easily be adapted to vegan or gluten-free lifestyles. To make these black bean and corn enchiladas gluten-free, simply switch out the flour tortillas for corn tortillas. To be extra safe, check the taco seasoning packet and enchilada sauce for hidden ingredients that could contain gluten. To make this recipe vegan, swap in your favorite vegan cheese.

How can you prevent the tortillas from falling apart?

If your tortillas are a little stiff, throw them in the microwave for a few seconds to heat them up. They’ll be slightly more pliable and easier to work with, and they’ll be less likely to break when you roll them.

What’s a good meat to add to this recipe?

While we like that this meatless enchilada recipe includes more than melted cheese and sauteed onions, as the black beans are a protein source, if you do want to add a lean meat, consider turkey or chicken. In fact, our turkey enchiladas are a great way to use up leftover turkey.