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A flatlay image of freshly baked veggie enchiladas filled with seasonal vegetables and topped with our favorite salsa verde.

Easy Vegetarian Enchiladas Recipe

Frances Kellar
You'll love how adaptable these Easy Vegetarian Enchiladas can be. Savory seasonal vegetables fill our delicious corn tortillas topped with a zesty enchilada verde sauce.
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Prep Time 5 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American, Mexican
Servings 10 enchiladas

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.
Keyword vegetarian recipes, enchiladas
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