How do you make a vegetarian enchilada?

This vegetarian enchilada recipe is for you! Refried beans, zesty tomatoes, chopped spinach, corn, and cheese make a flavorful filling for these delicious meatless enchiladas….Vegetarian Enchiladas.

% Daily Value
Protein 15 g 30%
Saturated Fat 6 g 28%
Sugars 6 g 1%
Dietary Fiber 11 g 42%

What’s in a veggie enchilada?

ingredients to make vegetarian enchiladas

  • onion.
  • garlic.
  • green bell pepper.
  • olive oil.
  • frozen corn kernels.
  • cream cheese.
  • tortillas.
  • shredded mexican cheese.

What kind of beans go in enchiladas?


  • 16 6 inches corn tortillas.
  • 1 15 ounce can red kidney beans, rinsed and drained.
  • 1 15 ounce can pinto beans, rinsed and drained.
  • 1 15 ounce can navy beans or Great Northern beans, rinsed and drained.
  • 1 10.75 ounce can condensed cheddar cheese soup or nacho cheese soup.
  • 1 10 ounce can red or green enchilada sauce.

What can you stuff enchiladas with?

Toppings: When it comes to enchiladas, I vote the more toppings the merrier! Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!

Can you use salsa instead of enchilada sauce?

Traditionally, homemade enchilada sauce is made with tomato sauce. However, I got the brilliant idea to substitute in some salsa to bring another level of flavor to the sauce. I used a homestyle salsa, but you can pretty much use any flavor you want, including roasted garlic and pico de gallo.

How do you make vegan enchilada sauce?


  1. 1/2 cup (120g) tomato sauce.
  2. 1 cup (240g) water.
  3. 2 tablespoons chili powder.
  4. 1 teaspoon garlic powder.
  5. 1 teaspoon onion powder.
  6. 1/2-1 teaspoon salt, this will vary depending on your tomato sauce.
  7. 1 teaspoon ground cumin.
  8. 2 tablespoons (20g) brown rice flour.

How do you make healthy vegetarian enchiladas?

The Directions

  1. Sauté the onion.
  2. Add the squash, garlic, and spices. Cook until softened.
  3. Pour a layer of enchilada sauce in the bottom of a greased baking dish. Fill each tortilla with the squash and bean mixture, roll them, then add them to the baking dish.
  4. Bake at 375 degrees F for 20 to 25 minutes. DIG IN!

Can you use kidney beans instead of black beans in enchiladas?

For enchiladas, pinto beans or kidney beans will work. You can also forgo the beans altogether because not all enchiladas include beans and they can be delicious without them. You can use just cheese, meat and cheese, or add some cooked onions and peppers.

What do you stuff enchiladas with?

Fill each tortilla with grilled chicken or steak and top with sautéed onions and bell peppers. Add some cheese, roll the enchiladas and bake until hot. Top with shredded lettuce, diced tomatoes, sour cream and guacamole for a truly tasty meal you’ll want to eat all the time.

How do you keep enchiladas from getting soggy?

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don’t soak up too much of the sauce and therefore start to break down.