These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and also you’ll get pleasure from leftovers for lunch the subsequent day. Or make it on the weekend and invite mates over to make a celebration out of it! You would make a double batch and freeze the extras—you’ll discover freezing directions under.
You’ll love the recent filling in these enchiladas, made from sautéed bell pepper, broccoli, onion, spinach, black beans and warming spices. These enchiladas are properly tacky, however not overwhelmingly tacky like many eating places make them.
This enchilada recipe has grow to be fairly standard since I printed it almost eight years in the past. I used my spinach artichoke enchiladas as a blueprint and coated them with my go-to home made enchilada sauce, after all. They’re simply unbelievable and I hope you’ll give them a attempt, should you haven’t already.
When you’ve by no means made enchiladas earlier than, you are able to do it! You’ll discover a detailed recipe, step-by-step pictures, and an tutorial video under.
Methods to Make Vegetable Enchiladas
This recipe isn’t the quickest dinner choice (enchiladas by no means are), however it’s completely well worth the effort. Right here’s a primary rundown with some notes and variations.
You’ll begin by making my purple enchilada sauce, a easy, pantry-friendly recipe utilizing dried spices and vegetable broth. It has an incredible depth of taste! If you wish to change it up, you could possibly use my inexperienced enchilada sauce as a substitute, which is produced from salsa verde (jarred is ok).
Then, you’ll sauté purple onion, bell pepper, broccoli and spinach. Broccoli is an unusual ingredient in enchiladas, however I like it right here. When you’re hesitant and desire a extra impartial taste, substitute cauliflower as a substitute. Cumin and a small quantity of cinnamon (sure, cinnamon!) ramp up the flavour.
As soon as the greens are achieved cooking, we’ll switch them to a bowl and add drained black beans, plus a small quantity of cheese and a splash of enchilada sauce for flavoring. Then we’ll assemble the enchiladas, drizzle the remaining sauce, sprinkle with cheese, and bake till golden. If you would like additional tacky enchiladas, you could possibly double the cheese (use a full 8 ounces).
This recipe requires flour tortillas. I like to make use of entire wheat for some additional taste and fiber. Corn tortillas are extra conventional, however my mother at all times used flour tortillas in her enchiladas once we had been rising up, so I used flour. When you’d like to make use of corn tortillas, you definitely can. You’ll want greater than 8 of them, seemingly 12. Gently heat them within the microwave or one after the other on the stovetop earlier than utilizing (in any other case, they could break when rolling).
Watch Methods to Make Vegetarian Enchiladas
Methods to Freeze These Enchiladas
You may make these enchiladas as directed and freeze them as a substitute of baking them. I additionally tried baking and then freezing them, however it was extra work with no payoff. To assist reduce freezer burn, refrigerate the dish till absolutely chilled (about 4 hours), then cowl tightly and freeze absolutely.
Use a freezer-safe dish, like this Pyrex dish. I’ve efficiently used Pyrex baking dishes straight from the freezer to the oven. Beware there’s at all times a slight threat that the dish may break.
As soon as frozen, they may hold for as much as six months within the freezer. Frozen meals technically by no means go dangerous when the freezing setting is completely constant, although they typically style higher when consumed sooner.
To bake the frozen enchiladas, first be certain that the outside of the baking dish is dry by wiping it with a towel—this helps keep away from stunning the glass. Bake as directed within the recipe under, then cowl the dish snugly with parchment paper or aluminum foil and bake till it’s absolutely cooked via and effervescent, in all probability about 45 minutes complete or longer (overlaying the dish prevents it from changing into too browned). Take pleasure in!
Serving Solutions
These enchiladas are a well-rounded most important dish providing greens, greens, entire grains and protein. When you’re internet hosting mates, maybe begin with guacamole or salsa with chips. For cocktails, attempt fresh-squeezed margaritas or ranch waters.
Listed here are some aspect dishes that may be beautiful with these enchiladas:
Extra Veggie-Packed Fundamental Dishes
Craving extra hearty vegetarian meals with Mexican flavors? Listed here are just a few of my favorites:
Please let me know the way these veggie enchiladas prove for you within the feedback! I’m at all times so keen to listen to from you.
Veggie Black Bean Enchiladas
- Creator:
- Prep Time: 15 minutes
- Cook dinner Time: 45 minutes
- Whole Time: 1 hour
- Yield: 4 servings 1x
- Class: Entree
- Methodology: Baked
- Delicacies: Mexican
- Weight loss program: Vegetarian
Superb vegetarian enchiladas full of black beans, broccoli, bell pepper and spinach, topped with home made purple sauce. My favourite enchilada recipe! Recipe yields 8 enchiladas, sufficient for about 4 servings.
Scale
Components
- 2 cups home made enchilada sauce
- 2 tablespoons olive oil
- 1 cup chopped purple onion (about 1 small purple onion)
- 1 purple bell pepper, chopped
- 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets eliminated and sliced into small, bite-sized items
- 1 teaspoon floor cumin
- ¼ teaspoon floor cinnamon
- 5 to 6 ounces child spinach (about 5 cups, packed)
- 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
- 1 cup shredded Monterey Jack cheese, divided
- ½ teaspoon high-quality salt, to style
- Freshly floor black pepper, to style
- 8 entire wheat tortillas (about 8 inches in diameter)
- Handful of chopped cilantro, for garnishing
Directions
- Preheat oven to 400 levels Fahrenheit with one rack in the course of the oven and one within the higher third. Evenly grease a 9 by 13-inch pan with olive oil or cooking spray.
- In a big skillet over medium warmth, heat the olive oil till simmering. Add the onions and a pinch of salt. Cook dinner, stirring usually, till the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and scale back warmth to medium-low. Cowl the skillet and cook dinner, stirring often, for about 8 to 9 minutes, or till the broccoli is brighter inexperienced and simply beginning to flip golden on the perimeters.
- Add the cumin and cinnamon to the skillet and cook dinner till aromatic, about 30 seconds. Add the spinach, just a few handfuls at a time, stirring till it has contracted. Repeat with the remaining spinach and cook dinner till all the spinach has wilted.
- Switch the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with ½ teaspoon salt and a few freshly floor black pepper, to style.
- Assemble the enchiladas: Pour ¼ cup enchilada sauce into your ready pan and tilt it backward and forward till the underside of the pan is evenly coated. To assemble your first enchilada, unfold ½ cup filling combination down the center of a tortilla, then snugly wrap the left aspect over after which the appropriate, to make a wrap. Place it seam-side down towards the sting of your pan. Repeat with remaining tortillas and filling.
- Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the ideas of the enchiladas naked. Sprinkle the remaining shredded cheese evenly over the enchiladas.
- Bake, uncovered, on the center rack for 20 minutes. If the cheese on high isn’t golden sufficient to your liking, rigorously switch the enchiladas to the higher rack of the oven and bake for a further 3 to six minutes, till sufficiently golden and bubbly.
- Take away from oven and let the enchiladas relaxation for 10 minutes (they’re tremendous sizzling!). Earlier than serving, sprinkle chopped cilantro down the middle of the enchiladas. Serve instantly. Leftovers will hold nicely for as much as 4 days within the fridge, coated.
Notes
Recipe tailored from my spinach artichoke enchiladas.
Make it vegan: You would simply skip the cheese altogether and nonetheless find yourself with superior enchiladas. For some additional creaminess, you would possibly high them with sliced avocado or a drizzle of vegan bitter cream.
Make it gluten free: Substitute licensed gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8″ tortillas, so that you would possibly want greater than 8 tortillas). When you use corn tortillas, gently heat them collectively within the microwave or individually on the range earlier than you attempt to roll them up, or they could break.
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