Description
These Vegetarian Enchiladas are a delicious and wholesome meal featuring a savory filling of sautéed vegetables, black beans, and spices, wrapped in whole wheat tortillas and baked with zesty enchilada sauce and melted cheese. This recipe is perfect for a comforting dinner that's packed with flavor and nutrition, and can easily be customized with your favorite veggies or vegan cheese.
Ingredients
Vegetables and Filling
- 1-2 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, rough chopped
- 1 red bell pepper, diced
- 1 small yam, diced small (or substitute zucchini)
- 1/2 teaspoon salt
- 1 ear of corn, kernels cut off (about 1 cup) or substitute other vegetables
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 1 14-ounce can black beans, rinsed and drained
- 1/4 cup chopped cilantro (optional)
Sauce and Tortillas
- 2 cups homemade enchilada sauce (or store-bought)
- 8 x 8-inch whole wheat tortillas (or substitute corn tortillas)
Cheese and Garnishes
- 2 cups grated cheese (8-10 ounces pepper jack, Mexican blend, cheddar, or mozzarella) or substitute vegan cheese
- Garnishes: sour cream, avocado, pickled red onions, and hot sauce
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the enchiladas.
- Make Enchilada Sauce: If using homemade sauce, combine all sauce ingredients in a blender and blend until smooth; otherwise, have your store-bought sauce ready.
- Prepare the Filling: Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 2-3 minutes until fragrant. Reduce heat to medium, then add diced red bell pepper, yams, garlic, and salt. Sauté until yams and peppers are tender, about 7-9 minutes. If the mixture appears dry, add a splash of water, lower heat, cover, and gently steam until yams are fork-tender. Stir in fresh corn kernels, cumin, coriander, and oregano, sautéing for an additional 3 minutes. Remove from heat, then fold in black beans. Taste and adjust salt if needed, and stir in half the chopped cilantro.
- Prepare Baking Dish: Grease a 9 x 13-inch baking dish. Pour 1/2 cup of enchilada sauce into the bottom and spread evenly to coat.
- Assemble Enchiladas: Lay a whole wheat tortilla flat, spoon approximately 1/2 cup of the vegetable and bean filling down the center, then sprinkle 3 tablespoons of grated cheese on top. Roll the tortilla tightly and place it seam side down in the prepared baking dish. Repeat this process with the remaining tortillas, arranging them snugly side by side in the dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the assembled enchiladas, leaving the edges exposed if you prefer crispy edges. Sprinkle the remaining cup of grated cheese over the top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake uncovered for an additional 6-10 minutes or until the cheese is melted and bubbly.
- Rest and Garnish: Remove from the oven and let the enchiladas rest, tented with foil, for 10-15 minutes. Before serving, scatter the remaining chopped cilantro over the top and garnish with sour cream, avocado, pickled red onions, and hot sauce as desired.
- Serve: Serve the enchiladas warm, ideally paired with a side of fresh Mexican slaw for added crunch and flavor.
Notes
- You can substitute zucchini for yams if you prefer a lighter vegetable.
- If vegan, use vegan cheese and omit sour cream or substitute with a plant-based alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat covered in the oven or microwave.
- Adjust spice levels by adding chopped jalapeños or hot sauce to the filling.
- For gluten-free options, use corn tortillas instead of whole wheat tortillas.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
