Lately, I’ve made some version of these Easy Vegetarian Enchiladas Recipe on a weekly basis. It’s not hard to do when summer produce is at its peak. Fresh corn, slow simmered black beans, and delicious zucchini are sauteed together to create a yummy filling that is perfect for the Meatless Monday rotation. You can opt to make a homemade enchilada sauce but when time is tight, your favorite canned variety works just a well.
Scroll down below to see how we makes these delicious veggie rolled enchiladas and print the recipe card to make them tonight!
Why This Recipe Works
Key word: adaptability. This recipe is incredibly versatile. If I had to narrow it down, these are the four key elements to delicious Vegetarian Enchiladas:
- Corn tortillas. I like mine with a bit of char on them. They elicit a smokiness that works well in this dish. You can definitely use flour tortillas if that's more your style too. For me, I much prefer the texture and flavor of corn tortillas.
- Your favorite enchilada sauce. Are you team green enchilada sauce or red enchilada sauce? With this recipe, you can't lose. Choose the enchilada sauce that you love. I personally love when I have the time to craft my own enchilada sauce but if I don't have the time, I love using a canned enchilada verde sauce.
- A mix of your favorite veggies. This is where seasonal cooking really comes into play! In summer, I love a mix of corn, zucchini, green chiles, and swiss chard. In winter, I might use a mix of butternut squash and spinach. Beans add heft and added protein. My favorites include pinto beans and black beans. You can also add white beans here too!
- Generous amounts of cheese. 😁 This might be more of an optional element but who can turn down a cheesy enchilada? Not me! I love adding a little cheese to the filling and topping a generous amount on top of the enchiladas. A mix of monterey jack and cheddar are great since they're readily available. If you can find queso oaxaca or chihuahua those are great melty cheese options.
Ingredients for These Easy Vegetarian Enchiladas
This recipe will make about 10 to 12 vegetarian enchiladas. As I mentioned above, these are totally customizable. For this specific recipe here's what we'll use:
- 2 tablespoons olive oil
- 1 medium zucchini, finely diced
- 1 medium poblano, stemmed & seeds removed and finely diced
- 1 medium shallot, finely diced
- 1 clove garlic, minced
- 1 small bunch chard, stemmed and leaves roughly chopped
- 3 ears of corn, kernels removed
- 1 15-ounce can of black beans, drained and rinsed
- 1 15-ounce can of enchilada sauce
- ⅓ cup of shredded Monterey Jack
- Kosher salt and black pepper to taste
- 10 to 12 corn tortillas
- Torn fresh cilantro leaves for garnish
How to Make These Easy Vegetarian Enchiladas
These Easy Vegetarian Enchiladas are ready in under an hour and are incredibly easy to prepare. Here's how we do it:
First, preheat oven to 350 degrees Fahrenheit. Heat your olive oil in a large nonstick skillet over medium heat. Add in your shallot and sauté until softened and translucent, about 2-3 minutes. Add in your zucchini, poblano, garlic, and a couple pinches of kosher salt and pepper. Allow vegetables to soften, stirring occasionally, about 5-7 minutes.
Next, add in your corn and chard and cook until the chard begins to wilt and the corn is warmed through, another 5 minutes. Add your drained and rinsed black beans and cook until warmed through, about 5 minutes. If using, mix in a couple tablespoons of the enchilada sauce and stir it all together. Taste and adjust seasoning as needed. Set aside to cool slightly while you heat your tortillas.
Heat your tortillas until you get the desired charred edges and keep on a plate until all 10 to 12 are cooked. Using a 9 x 13 baking dish, add a few tablespoons of enchilada sauce and swirl around to coat the bottom of your baking dish. To prep your enchiladas, add a tablespoon or two or the veggie mix to a tortilla and roll up. Place the rolled enchilada onto your baking dish and repeat until all the tortillas are prepped with the veggie mix. Top your enchiladas with the remaining sauce and cheese. Bake until golden and bubbly with some tortilla edges slightly crisp, about 15-20 minutes.
Cool 5 to 10 minutes before serving. Garnish with chopped fresh cilantro and serve alongside your favorite beans and rice.
More Delicious Easy Mexican Recipes to Love
These Easy Vegetarian Enchiladas are sure to become a new favorite through the seasons. Looking for more easy and delicious Mexican recipes? Here are two of my favorites:
Easy Vegetarian Enchiladas Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium zucchini finely diced
- 1 medium poblano stemmed & seeds removed and finely diced
- 1 medium shallot finely diced
- 1 clove garlic minced
- 1 small bunch swiss chard stemmed and leaves roughly chopped
- 3 ears of corn kernels removed
- 1 15-ounce can of black beans drained and rinsed
- 1 15-ounce can of enchilada sauce
- ⅓ cup of shredded Monterey Jack
- Kosher salt and black pepper to taste
- 10 corn tortillas
- Torn cilantro leaves for garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Heat your olive oil in a large nonstick skillet over medium heat. Add in your shallot and sauté until softened and translucent, about 2-3 minutes. Add in your zucchini, poblano, garlic, and a couple pinches of kosher salt and pepper.
- Allow vegetables to soften, stirring occasionally, about 5-7 minutes. Add in your corn and chard and cook until the chard begins to wilt and the corn is warmed through, another 5 minutes.
- Add your drained and rinsed black beans and cook until warmed through, about 5 minutes. If using, mix in a couple tablespoons of the enchilada sauce and stir it all together. Taste and adjust seasoning as needed. Set aside to cool slightly while you heat your tortillas.
- Heat your tortillas until you get the desired charred edges and keep on a plate until all 10 to 12 are cooked. Using a 9 x 13 baking dish, add a few tablespoons of enchilada sauce and swirl around to coat the bottom of your baking dish. To prep your enchiladas, add a tablespoon or two or the veggie mix to a tortilla and roll up.
- Place the rolled enchilada onto your baking dish and repeat until all the tortillas are prepped with the veggie mix. Top your enchiladas with the remaining sauce and cheese. Bake until golden and bubbly with some tortilla edges slightly crisp, about 20-30 minutes.
- Cool 5 to 10 minutes before serving. Garnish with chopped fresh cilantro and serve alongside your favorite beans and rice.
