Name: Vegetarian Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 Servings
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 bell pepper; 0.5 yellow onion; 1 jalapeño; 3 cloves garlic; 0.5 tsp cumin; 0.25 tsp chili powder; 0.5 tsp dried oregano; 0.25 tsp ground black pepper; 0.5 tsp salt; 0.75 cup corn; 8–12 corn tortillas; 16 ounces refried beans or black beans; 1.5 cups cheese; 10 ounces enchilada sauce; For topping

From the Cook

1/9

Vegetarian Enchiladas

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Food with Feeling. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

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.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Toast Your Spices First 🔥
Bloom your dried oregano, chili powder, and cumin in hot oil for 30 seconds before adding other ingredients to unlock their full aromatic potential and deepen the sauce flavor.
Warm Tortillas Properly 🌯
Wrap corn tortillas in a damp cloth and warm them in a dry skillet or directly over a gas flame for 20-30 seconds per side to make them pliable and prevent cracking during rolling.
Build Layers of Sauce 🧅
Spread a thin layer of enchilada sauce on the baking dish bottom, roll tortillas in sauce before filling, then top with remaining sauce to ensure even moisture distribution and prevent dry spots.
Char Your Vegetables First 🫑
Sauté bell peppers, jalapeños, and onions over medium-high heat until slightly caramelized to concentrate their flavors and add depth that surpasses raw vegetables in the filling.
Don't Skip the Cheese Between Layers 🧀
Reserve some cheese for sprinkling between sauce layers inside the dish before the final topping to create creamy pockets throughout and improve overall texture and flavor distribution.