Go Back
–+ servings
veggie enchiladas on a plate topped with sour cream and garnished with lime and avocado
Print Recipe
4.69 from 304 votes

Vegetarian Enchiladas

These Vegetarian Enchiladas have a secret ingredient that makes them so creamy. The best enchiladas you will ever eat!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: vegetarian enchiladas
Servings: 10 enchiladas
Author: Joy Shull

Ingredients

  • 1 large yellow onion diced
  • 5 garlic cloves minced
  • 1 large green pepper diced
  • 1 tablespoon olive oil
  • 1 cup frozen corn
  • 2 tablespoons cream cheese
  • 10 large flour tortillas
  • 1 1/2 cups shredded mexican cheese
  • 15 oz black beans drained
  • 1 teaspoon smoked paprika
  • 2 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 1/2 large lime juiced, plus more for serving
  • 8 oz enchilada sauce
  • avocado for serving
  • salt and pepper to taste

Instructions

  • Combine the onion, garlic, green pepper, 1 tablespoon of olive oil, and 1/4 teaspoon of salt in a large skillet.
  • Sauté the veggies over medium high heat for 6-8 minutes, or until the onion becomes translucent and soft.
  • Add the frozen corn and cook for an additional 4-5 minutes, until the corn defrosts.
  • Add the drained black beans, cream cheese, 1/2 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 1/2 teaspoon of each).
  • Warm the tortillas in the microwave prior to assembling them. This will help them not break when you go to roll the enchilada up.
  • Distribute the filling into the tortillas one at a time, roll it up, and place it seam side down in a greased 9 by 13 baking dish.
  • Cover the enchiladas with the enchilada sauce and spread it out evenly.
  • Sprinkle the remaining Mexican cheese over the tops of the enchiladas.
  • Bake the vegetarian enchiladas at 350 degrees for 20-25 minutes, or until the cheese is bubbly and begins to brown on top. I like to broil them on low for the last 1-2 minutes to make the cheese browned. If you do this be sure to watch closely so that you don't burn it as broiling works fast.
  • Serve the enchiladas topped with fresh lime juice, sour cream and avocado slices for maximum flavor!

Video

Nutrition

Calories: 268kcal | Carbohydrates: 34g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 533mg | Potassium: 315mg | Fiber: 6g | Sugar: 4g | Vitamin A: 483IU | Vitamin C: 14mg | Calcium: 182mg | Iron: 3mg