Best 2 Easy Vegetarian Enchiladas Recipes

Dive into a culinary adventure with our diverse collection of vegetarian enchiladas recipes! Embark on a flavor-filled journey as we present a symphony of tastes, textures, and aromas, all wrapped in warm, comforting tortillas. From the classic cheese enchiladas, a timeless favorite with its gooey, melted cheese filling, to the hearty and protein-packed black bean and sweet potato enchiladas, each recipe offers a unique twist on this Mexican classic. We'll also tantalize your taste buds with our creamy spinach and mushroom enchiladas, a vegetarian's delight with its rich and flavorful filling. And for those who love a bit of spice, our poblano and corn enchiladas bring the heat with their roasted poblano peppers and a touch of chipotle peppers. Each recipe is a testament to the versatility of vegetarian cuisine, showcasing the endless possibilities of plant-based ingredients. Get ready to create a fiesta of flavors with our easy-to-follow recipes, perfect for any occasion!

Let's cook with our recipes!

EASY VEGETARIAN ENCHILADAS

Easy Vegetarian Enchiladas image

Delicious meatless enchiladas that you can't get enough of!

Provided by Candace Standfield

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 1h25m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 cup chopped onion
2 (8 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce
1 clove garlic, minced
1 (14 ounce) can refried beans
½ cup chopped onion
¾ cup sliced black olives, divided
¾ cup shredded Mexican cheese blend, divided
8 (8 inch) flour tortillas

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Cook and stir 1 cup chopped onion in the hot oil until softened, about 5 minutes. Stir in diced tomatoes, tomato sauce, and garlic; simmer uncovered until flavors combine, about 30 minutes.
Divide refried beans, 1/2 cup chopped onion, 1/2 cup black olives, and 1/2 cup Mexican cheese blend evenly among tortillas; roll up tortillas to enclose filling. Arrange rolled tortillas seam side-down in a shallow baking pan.
Pour tomato sauce evenly over tortillas. Sprinkle remaining 1/4 cup black olives and 1/4 cup Mexican cheese blend on top.
Bake in the preheated oven until filling is heated through, about 30 minutes.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 42.4 g, Cholesterol 16 mg, Fat 13.1 g, Fiber 6 g, Protein 11.1 g, SaturatedFat 4.7 g, Sodium 831.2 mg, Sugar 3.9 g

EASY BEEF OR VEGETARIAN ENCHILADAS

Easy Beef or Vegetarian Enchiladas image

This is a great weeknight dinner. It takes just over 1/2 hour to get on the table and uses simple, easy to find ingredients. I found the recipe on Chatelaine Magazine's web site. It's also easy to cut the recipe in half.

Provided by Dreamer in Ontario

Categories Cheese

Time 32m

Yield 8 enchiladas, 8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs lean ground beef or 240 g vegetarian ground beef
2 tablespoons ground cumin
1 1/2 cups hot salsa, use thick salsa (use mild or medium if you want less heat)
4 cups cheese, shredded
1 cup cilantro, coarsely chopped
3 medium flour tortillas (about 7-inch wide)
1 cup sour cream, regular or 1 cup sour cream, light
2 avocados, sliced (optional)

Steps:

Preheat oven to 500F and oil a 9x13" baking dish.
Place meat, cumin and salt in a large non-stick frying pan and cook over medium-high heat, stirring often and breaking up meat to keep it crumbly until no pink remains or veggie ground round is hot (about 5 min). - *Omit salt if using veggie ground round.*.
Stir in 1 cup salsa and cook until hot.
Stir in 1/2 of the cheese and half of the cilantro.
Place a tortilla on cutting board and place 3/4 cup of meat mixture down the centre, dot with 1 tbsp sour cream, and roll tightly.
Place in baking dish seam-side down with an open end touching the narrow side of the dish.
Place 3 rolls beside.
Fill the other half of the dish with the remaining rolls.
Spread tortillas with the remaining 1/2 cup of sour cream.
Top with remaining salsa and sprinkle with cheese.
Bake until cheese is golden (about 15 minute.
Sprinkle with remaining cilantro.
Serve with sliced avocados and sour cream.

Nutrition Facts : Calories 515.1, Fat 32.6, SaturatedFat 16.9, Cholesterol 124.8, Sodium 1048.2, Carbohydrate 18.2, Fiber 1.5, Sugar 2.9, Protein 36.9

Tips:

Use high-quality tortillas: Fresh, pliable tortillas make all the difference. Look for tortillas that are soft and flexible, not dry or brittle.
Don't overfill the tortillas: Too much filling will make the enchiladas difficult to roll and may cause them to fall apart.
Be generous with the sauce: Sauce adds flavor and moisture to the enchiladas. Don't be afraid to use a lot of it.
Use a variety of fillings: Don't be limited to just cheese and beans. Try different combinations of vegetables, proteins, and sauces to create unique and flavorful enchiladas.
Bake the enchiladas until they are bubbly and golden brown: This will ensure that the enchiladas are cooked through and the cheese is melted and gooey.

Conclusion:

Vegetarian enchiladas are a delicious and versatile dish that can be enjoyed by people of all ages. With a variety of fillings and sauces to choose from, there are endless possibilities for creating unique and flavorful enchiladas. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, vegetarian enchiladas are sure to please everyone.