Description
Vegetarian Enchiladas are a delicious and flavorful meal that is quick and easy to make in 40 minutes. They are packed with hearty and nutritious vegetables, well-seasoned with a blend of spices and saucy red enchilada sauce, and topped with gooey melty cheese.
Ingredients
- 2 cups red enchilada sauce, divided
- 2 tablespoons avocado oil (or vegetable oil)
- 1 medium onion, diced
- 2 clove garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen corn kernels
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 cups mozzarella or Monterey Jack cheese, shredded, divided
- 1/4 cup fresh cilantro, finely chopped
- 8 medium flour tortillas (about 8 inches in diameter)
For serving (optional):
- cilantro, chopped
- sour cream
- lime wedges
Instructions
- Preheat the oven to 350 F.
- Heat oil in a large skillet over medium-high heat until the hot oil is sizzling hot, about 1 minute.
- Add onion, garlic, and bell pepper and sauté until tender, about 2-3 minutes.
- Add corn, black beans, paprika, cumin, chili powder, 1 cup of cheese, and cilantro. Stir well and cook for 1 minute until evenly combined. Turn off the heat and set aside.
- Spread 1/2 cup enchilada sauce onto a 9x13-inch casserole pan.
- Add about 1/3 cup of the filling mixture across the centre of each tortilla. Carefully roll them up and arrange them seam side down on the casserole pan. Repeat with the remaining filling and tortillas.
- Spread the remaining sauce evenly on top and sprinkle with the remaining 1 cup of cheese.
- Cover the pan with aluminum foil and bake for 15 minutes. Remove the foil and bake uncovered for another 8-10 minutes until the melted cheese turns golden brown. Let rest for 5 minutes.
- Serve warm with a sprinkle of fresh cilantro on top, dollops of sour cream, and lime wedges, if desired.
Notes
How to store: Place cooled vegetarian enchiladas in an airtight container and refrigerate for up to 5 days.
How to reheat: Reheat leftover enchiladas in the microwave on high in 10 second increments for 60 seconds or until heated through. You can also reheat them in the oven at 350℉ for 15-20 minutes.
How to freeze: Transfer the enchiladas into a freezer-safe container and freeze for up to 3 months. Allow them to thaw overnight in the refrigerator before reheating them.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Bake
- Cuisine: Mexican