Vegetarian Enchiladas

5 from 3 votes

These Vegetarian Enchiladas are packed with plant based protein and surprisingly simple to make! They're easily versatile based on your protein and veggie preferences so use what you like!

Prep Time20

Cook Time30

Total Time50

Course: dinner

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Author: Brita Britnell

Ingredients

2 tablespoons olive oil
1 bell pepper diced
½ yellow onion diced
1 jalapeño de-seeded and diced
3 cloves garlic minced
½ teaspoon cumin
¼ teaspoon chili powder
½ teaspoon dried oregano
¼ teaspoon ground black pepper
½ teaspoon salt
¾ cup fresh or canned corn
8–12 corn tortillas depending on size and how much you stuff them
16 ounces refried beans or black beans I used and prefer refried black beans for this recipe
1 ½ cups cheese divided
10 oz enchilada sauce about 1 1/4 cups (store bought or homemade)
For topping: 1/2 an avocado diced chopped cilantro, sour cream, etc.

Instructions

Pre-heat the oven to 350 degrees F. Grease a casserole dish and spread 1/2 cup of your enchilada sauce on the bottom of the dish.
In a skillet oven medium heat, heat the oil. Add in the bell pepper, onion, jalapeño, and garlic. Sauté for 10 minutes.
Mix in the corn, cumin, oregano, chili powder, salt and pepper and cook for an additional minute. Take off of the heat.
Add to the center of each tortilla: 2 tablespoons of beans, 2 heaping tablespoons of the veggie mixture, and a small handful of the cheese. Roll up the tortilla and place it, seam side down, neatly into the casserole dish. Repeat this until all of the ingredients have been used.
Spread the remaining enchilada sauce evenly over the tortillas and spread the remaining cheese over top of the enchiladas.
Bake for 30 minutes. Let cool slightly and top with avocado and other toppings and ENJOY!

Notes

Storing leftovers: Any leftover enchiladas can be transferred to an airtight container and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

To freeze: Make the vegetarian enchiladas complete with the sauce and place in 9×13-inch disposable aluminum tin or other freezer-safe pan. Cover tightly with plastic wrap and then again with aluminum foil. Freeze for up to 2-3 months. Let thaw overnight in the fridge before baking.

Nutrition