Description
A flavorful and hearty vegetarian enchiladas recipe featuring a vibrant mix of sauteed vegetables, black beans, and melted cheese, all wrapped in whole wheat tortillas and baked to perfection in a rich enchilada sauce. This dish is perfect for a satisfying meatless meal and can be customized with vegan cheese and garnishes like sour cream, avocado, and pickled onions.
Ingredients
Scale
Filling
- 1-2 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, roughly chopped
- 1 red bell pepper, diced
- 1 small yam, diced small (or substitute zucchini)
- 1/2 teaspoon salt
- 1 ear of corn, kernels cut off (about 1 cup) or substitute other veggies
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 1 14-ounce can black beans, rinsed and drained
- 1/4 cup chopped cilantro (optional)
Enchiladas
- 2 cups homemade enchilada sauce (or store-bought)
- 8 x 8-inch whole wheat tortillas (or substitute corn tortillas)
- 2 cups grated cheese (8-10 ounces pepper jack, Mexican blend, cheddar, mozzarella) or substitute vegan cheese
Garnishes
- Sour cream
- Avocado
- Pickled red onions
- Hot sauce
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Make Enchilada Sauce: If preparing homemade enchilada sauce, combine all sauce ingredients in a blender and blend until smooth.
- Prepare the Filling: Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 2-3 minutes until fragrant. Reduce heat to medium; add red bell pepper, diced yams, garlic, and salt. Cook, stirring occasionally, for 7-9 minutes until the yams and peppers are tender. Add a splash of water if the mixture dries out, cover, and steam gently until yams are fork-tender. Stir in the fresh corn kernels along with cumin, coriander, and oregano, sautéing for an additional 3 minutes. Remove from heat and mix in black beans and half the chopped cilantro. Adjust salt to taste.
- Prepare Baking Dish: Grease a 9 x 13-inch baking dish. Pour 1/2 cup of the enchilada sauce into the dish and spread evenly to coat the bottom.
- Assemble Enchiladas: Place about 1/2 cup of the filling down the center of each tortilla, sprinkle with 3 tablespoons of grated cheese, then roll tightly. Lay the rolled tortillas seam side down in the baking dish side by side. Repeat with remaining tortillas. Pour the remaining enchilada sauce over the rolled tortillas, leaving edges uncovered if you prefer crispy edges. Sprinkle the remaining cheese on top.
- Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake uncovered for an additional 6-10 minutes, or until the cheese is melted and bubbly.
- Rest and Garnish: Let the enchiladas stand for 10-15 minutes, tented with foil. Scatter the remaining chopped cilantro on top. Serve garnished with sour cream, avocado slices, pickled red onions, and hot sauce as desired. Enjoy alongside Mexican slaw for a complete meal.
Notes
- You can substitute yam with zucchini or other vegetables based on availability or preference.
- Use whole wheat or corn tortillas for different textures and flavors.
- For a vegan version, substitute cheese with your favorite vegan cheese and use plant-based sour cream.
- If you prefer spicier enchiladas, add diced jalapeños to the filling or use a spicier enchilada sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Adding a splash of water while cooking the filling helps prevent sticking and ensures tender vegetables.
Nutrition
- Serving Size: 1 enchilada (1/8th of recipe)
- Calories: 340
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg
