Vegetarian Enchiladas

These Vegetarian Enchiladas are packed with plant based protein and surprisingly simple to make! They are filled with veggies, beans, delicious seasonings and cheese make the perfect meatless meal. These are so satisfying and flavorful that you’ll never miss the meat!

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4 servings

Calories: 841 kcal per serving

Ingredients

2 tablespoons - olive oil
1 - bell pepper
½ - yellow onion
1 - jalapeño
3 clove - garlic
½ tsp - cumin
¼ tsp - chili powder
½ tsp - dried oregano
¼ tsp - ground black pepper
½ tsp - salt
¾ cup - corn
12 - corn tortillas
16 ounces - refried black beans
1 ½ cups - cheese
10 ounces - enchilada sauce

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!
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