These are the best vegetarian enchiladas you will ever eat. A must make recipe so good you will lick your plate clean! You can not go wrong with this delicious vegetarian dinner.
This enchilada recipe is sure to impress.
We love serving veggie enchiladas as a main dish along with other mexican favorites like cream cheese bean dip or mexican rice.
These vegetarian enchiladas have become a staple easy dinner in our house, and we fight over the leftovers!
There’s a reason they made it on our list of 25 best vegetarian recipes.
They are easy to make, packed full of real food ingredients, and taste absolutely amazing!
ingredients to make vegetarian enchiladas
- green bell pepper
- olive oil
- frozen corn kernels
- cream cheese
- shredded mexican cheese
- black beans, drained
- smoked paprika
- chili powder
- fresh lime
- enchilada sauce
How to make vegetarian enchiladas
Step 1: cook the garlic, onion, and bell pepper in olive oil in a large skillet until the onion is soft.
Step 2: Add in the frozen corn and cook a few more minutes while it defrosts.
Step 3: add the black beans, cream cheese, Mexican cheese, paprika, cumin, chili powder, and fresh lime juice.
Keep stirring and cooking while the flavors all start to combine. Salt and pepper to taste and you are ready to start rolling your enchiladas!
Step 4: Roll each enchilada and place in a large 9 by 13 baking dish.
Tip for easier enchilada rolling: nuke the flour tortillas in the microwave until they are warm (not hot).
If you try to roll cold tortillas, they often break.
Warming them up first makes the process a lot easier!
Step 5: Pour the enchilada sauce evenly over the vegetarian enchiladas, then top with the rest of your Mexican cheese and they are ready to bake!
Tip: use a rubber spatula to help spread the enchilada sauce evenly, I have found this works better than anything else.
Bake the enchiladas at 350 degrees for 20-25 minutes, or until the cheese is melted and bubbly.
How do I get the tops of enchiladas crispy?
To get those yummy browned cheesy bits on top, try broiling your enchiladas at the end of cook time for just a few minutes!
Just watch them closely to avoid burning.
What enchilada sauce can I use?
I just used store bought enchilada sauce, but you could make your own homemade enchilada sauce if you wanted!
How can I make this gluten free?
To make this recipe gluten free, all you need to do is substitute the whole wheat tortillas for your favorite gluten free ones!
What is mexican cheese?
Mexican cheese is a mixed cheese blend available at most grocery stores.
It usually contains a mix of cheeses such as sharp cheddar, colby jack, or monterey jack cheeses.
If you cannot find mexican cheese, freshly grating a block of colby jack or monterey jack cheese would also be delicious for this recipe!
My last tip for the best flavor, is to top your enchiladas once you are ready to eat them.
The toppings make all the difference in the flavor!
Squeeze extra fresh lime juice over the tops and serve with fresh avocado with each bite.
Sour cream is also a delicious addition.
I have been known to squeeze a whole lime over the top of my two enchiladas!
The lime adds so much flavor, and the creamy avocado contrasts to the smoky flavor of the enchiladas.
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
I could eat these forever and never tire of how much flavor they have.
I promise if you are new to meatless eating, you will not even miss the meat!
Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!
More Mexican Recipes
- Sweet Potato Black Bean Enchiladas
- Vegetarian Stuffed Peppers
- Vegetarian Burrito Bowls
- 30 Minute Sweet Potato Refried Bean Nachos
- Crock Pot Bean Dip
- Vegetarian Mexican Rice Casserole
Did you make this recipe? Be sure to leave a star rating below!
- 1 large onion, diced
- 5 large garlic cloves, minced or finely diced
- 1 large green pepper, diced
- 1 tablespoon olive oil
- 1 cup frozen corn kernels
- 2 tablespoons cream cheese
- 10 large flour tortillas
- 1 ½ cups shredded mexican cheese
- 1 (15 oz) can black beans, drained
- 1 teaspoon smoked paprika
- 2 teaspoons cumin
- ½ teaspoon chili powder
- ½ large lime, juiced, plus more for serving
- 8 oz enchilada sauce
- avocado, for serving
- Sea salt
- Combine the onion, garlic, green pepper, 1 tablespoon of olive oil, and ¼ teaspoon of sea salt and pepper in a large skillet
- Sautee on medium high heat for 6-8 minutes, until the onion becomes translucent
- Add the frozen corn kernels and sautee an additional 4-5 minutes, as the corn defrosts
- Add the drained black beans, cream cheese, ½ cup shredded mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a large lime
- Add the salt and pepper to taste (I used an additional ½ teaspoon of each)
- Build the veggie enchiladas using the filling and place them in a baking dish
- Cover the enchiladas with enchilada sauce and the remaining mexican cheese
- Bake the veggie enchiladas at 350 degrees for 20-25 minutes, or until the cheese becomes slightly crispy (turn up the heat if necessary towards the end for desired crisp) I broil on low the last couple of minutes to make the cheese browned, but if you do this be sure to watch closely so that you don't burn it.
- Serve topped with fresh lime juice, sour cream and avocado slices
Nutrition Information:Yield: 10 Serving Size: 1 enchilada
Amount Per Serving: Calories: 290Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 699mgCarbohydrates: 35gFiber: 8gSugar: 5gProtein: 12g