Cheesy vegetarian enchiladas filled with corn, beans, pepper and mushrooms served with fresh avocado is a delicious, easy weeknight dinner.
Whenever this vegetarian enchilada recipe is on the menu, I know we’ll have nothing but empty plates. Because this recipe is all kinds of delicious and a family favorite. The filling is super versatile and you can add any vegetables you have in the fridge. Most often I use mushrooms (even my mushroom-hating daughter loves this enchilada casserole), peppers, onion, corn and beans. The enchilada sauce is rich and spicy and I often make a double batch and keep the extra in a jar in the fridge for another use. You could use a simple tomato sauce too but this red enchilada sauce is more traditional and in my opinion, much more delicious.
Top the enchiladas with grated cheese before baking until golden and bubbling and serve with fresh cilantro and sliced avocado.
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
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.