These vegetarian enchiladas are filled with two kinds of beans for protein, veggies, spices and cheese. They're topped with salsa and cheese just before going into the oven.Jump to Recipe
These Vegetarian Enchiladas are just the BEST. Add meat or shrimp if you really must, but consider going completely meatless with these babies for a vegetarian Monday night dinner.
I think I could eat Mexican food everyday and never tire of it. And it's the one common ground in the food arena I've found with my grandchildren. I still threaten to add kale to everything, but they know they can always count on fajitas the first night they're here to visit and sweet corn tomalito, a kind of corn bread.
But next time, I'm making these veggie enchiladas to sneak in more veggies to their tummies.
Vegetarian Enchilada fillings ideas
Make these veggie enchiladas with fillings your family likes best. For example:
- Roasted cauliflower florets, which can be done ahead
- Steamed corn
- Keep it simple with just beans and cheese
- Add some greens like spinach
- Roasted, diced sweet potatoes, which can be done ahead
- Add these roasted tomatoes
- If you're making them in the fall, roast up cubed butternut squash dusted with spices
- Pour enchilada red sauce over the top with the cheese. You can purchase it, or make your own.
Make ahead tips
Prep the veggie enchiladas and tuck them into a casserole dish. Cover and refrigerate for up to two days before baking off. Remove them from the refrigerator to bring them back to room temperature while the oven preheats. Add the salsa and cheese topping and bake.
If the enchiladas go directly into the oven from the refrigerator, add an additional 10 minutes to the baking time.
For the meat eaters at the table
Buy a roasted chicken and shred the breast meat into long thin strips OR sauté some peeled and deveined shrimp with some lime juice, salt and pepper. Add to the tortillas when building the enchiladas.
Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1) Weekly Recipes, 2) Vegetarian Meal Plans, and 3) Monthly Vegetarian Tips for helping you to move to a more vegetarian diet. Choose which newsletters are most relevant to your lifestyle, and you'll also get my 5 Secrets to Fuss-Free Dinners.
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- 1 tablespoon extra-virgin olive oil
- 1 medium red onion, diced
- 2 large garlic cloves, minced
- 1 red bell pepper, diced
- 1 orange bell pepper diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika, (I used a smoky Hungarian paprika)
- 2 cups cooked black beans, or one 15-ounce can
- 2 cups cooked chickpeas, or one 15-ounce can
- 3 Roma tomatoes diced
- ½ can beer, (I used a pale ale)
- 2 tablespoons lime juice
- Salt and pepper, to taste
- 8 flour tortillas
- ¾ cup grated cheese, divided (I used a mixture of cheddar and pepper Jack)
- ½ cup mild salsa, or to taste
- 1 scallion, thinly sliced on the diagonal
- ¼ cup Low fat sour cream, or to taste, optional
- Preheat oven to 350°F. Heat the oil in a large skillet over medium-high heat and sauté the onion, garlic and peppers until soft (about 10 minutes). Add the cumin, coriander, and paprika and cook for another 2 minutes.
- Stir in the beans, chickpeas, tomatoes, beer, and lime juice. Simmer for 10 minutes, stirring occasionally. Add salt and pepper to taste.
- Place spoonfuls of the bean mixture down the middle of each tortilla, and top with 1 - 2 tablespoon cheese. Close the sides of the tortillas over the filling to form a roll, and place them fold-side-down in a baking dish. Spoon any remaining filling around the edges of the filled tortillas.
- Top with salsa, sprinkle with the remaining grated cheese, and bake for around 20 minutes or until the cheese is golden and bubbling. Sprinkle the scallion over the top, and serve hot with sour cream on the side.