Cheesy vegetarian enchiladas filled with corn, beans, pepper and mushrooms served with fresh avocado is a delicious, easy weeknight dinner.
Table of Contents
The full recipe and amounts can be found in the recipe card below.
- Red onion.
- Bell pepper.
- Beans. Any beans will work, black beans, cannellini, kidney beans, etc.
- Taco seasoning / Enchilada seasoning
- Grated cheese.
- Oil. Vegetables/neutral oil.
- Chilli powder.
- Tomato sauce/tomato puree.
How to make vegetarian enchiladas
- Filling: Saute onion, garlic, peppers and mushrooms until cooked and starting to caramelize. Add frozen corn, seasoning and drained beans of your choice and cook for another 5 minutes. Season with salt, pepper and lime juice.
Other filling options: Broccoli, potato, sweet potato, cabbage, eggplant, black beans, red kidney beans, chickpeas.
- Sauce: Heat oil in a pot then add the flour. Cook for 2-3 minutes then add the spices. Pour in the tomato sauce and sugar then slowly whisk in the stock. Cook the sauce until smooth and creamy then season to taste.
- Assembly: Fill tortillas with the vegetables then roll. Place seam-side down in a casserole dish. Pour over the sauce then top with grated cheese and place in the oven. Bake until hot throughout and bubbling.
- Serve: Serve the enchiladas with sliced avocado, lime wedges for squeezing and fresh cilantro.
Making ahead and freezing
- Make ahead: Enchiladas can be made up to 2 days ahead. Keep covered in the fridge until you are ready to bake.
- Freezing: Freeze unbaked enchiladas up to 3 months in foil containers. Wrap with two layers of foil and freeze. Bake from frozen, covered, until the enchiladas are hot throughout then remove the foil and bake for another 5-10 minutes until the cheese is starting to color.
Vegetarian dinner recipes
Cheesy vegetarian enchiladas filled with corn, beans, pepper and mushrooms served with fresh avocado is a delicious, easy weeknight dinner.Print Pin Rate
For the enchilada sauce
- ¼ cup oil
- 1/3 cup flour
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 2-3 cups stock
- pinch of sugar
- 1 cup tomato sauce / marinara sauce
For the enchiladas
- 1 red onion finely chopped
- 3 garlic cloves minced
- 1 yellow pepper diced
- 2 red pepper diced
- 250 g (½lb) mushrooms chopped
- 1 cup frozen corn
- 400 g (14oz) can beans drained
- 2 tsp dried oregano
- 2 tsp enchilada / taco seasoning
- 8 tortillas
- 2 cups grated cheese (I use a combination of cheddar and mozzarella)
- Avocado sliced
- fresh cilantro/coriander
- lime wedges
- Preheat the oven to 200°C/390°F.
- To make the sauce, heat the oil in a pot then whisk in the flour. Cook for 2 minutes, stirring, then add the spices and tomato sauce.
- Whisk in the stock until the sauce is smooth. Simmer for a few minutes until the sauce is smooth, thick and flour is cooked out. Season with salt and sugar (optional).
- To make the filling, saute the onion, garlic, peppers and mushrooms in a large frying pan until the vegetables are cooked and starting to caramelize.
- Add the corn, beans and seasoning and saute for another 5-7 minutes.
- Place a few spoonfuls of the filling onto the tortillas and roll up the tortilla.
- Place the enchiladas into a casserole dish. Spoon over the sauce, ensuring the tortillas are completely covered.
- Sprinkle over the cheese then place in the oven and bake for 15-20 minutes or until the cheese is melted and the enchiladas are hot and bubbling.
- Remove from the oven and allow to rest for 5 minutes before serving with avocado, cilantro and lime.
Calories: 381kcal | Carbohydrates: 44g | Protein: 17g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 1439mg | Potassium: 626mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2113IU | Vitamin C: 95mg | Calcium: 350mg | Iron: 4mg