These vegetarian enchiladas are packed with flavor, vegetables, and protein and are completely gluten-free. How? The enchilada sauce is homemade and made of gluten-free flour, and the recipe has corn instead of flour tortillas. This is a must-try for any Mexican food lovers out there that are also gluten-free!
Making vegetarian recipes helps me to appreciate plant based products that thrive in nutrients and are all around good for you. I try to create vegetarian recipes that keep the authenticity of the food while creating a unique and a possibly healthier side to it!
Instructions to make Vegetarian Enchiladas:
- Heat oil in large skillet over medium high heat, add in garlic, onions, pepper and cook for ~5 minutes until onions become translucent. Add in corn, black beans, and spices and cook for ~3 minutes. Add 1/4 cup enchilada sauce and combine until evenly coated. Remove from heat.
- In a 9×13 dish, coat the bottom of the pan with 1/4 cup of the enchilada sauce. In a small fry pan on medium-low heat warm up 1 corn tortilla at a time for ~1 minute (flipping to the other side after 30 seconds) until just warmed, not browned (See tips below)*
- Once the tortilla is warmed on both sides, fill with bean mixture (~1/8 cup depending on size of tortilla) and top with mozzarella (~1 tablespoon). Roll up tortilla and place into 9×13 pan. Complete this step until tortillas or bean mixture is gone
- Pour remaining enchilada sauce over the tortillas and top with remaining cheese (~1 cup) and bake for 20 minutes, then garnish with desired toppings
Tips:
- When warming up the tortillas, if they are left on the pan too long they will start to dry out and rip when creating the enchiladas
Vegetarian Enchiladas
Course: Dinner, Lunch, Recipes, Vegetarian6
servings40
minutes20
minutes467
kcal1
hourIngredients
1 tbsp olive oil
2 garlic cloves minced
2 cups green pepper, diced
3/4 sweet onion, diced
15 oz black beans
16 oz corn
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp paprika
2 cups mozzarella, shredded
2 cups enchilada sauce
White corn tortillas
Optional toppings: sour cream, avocado, cilantro
Directions
- Preheat oven to 350 degrees F
- Heat oil in large skillet over medium high heat, add in garlic, onions, pepper and cook for ~5 minutes until onions become translucent
- Add in corn, black beans, and spices and cook for ~3 minutes
- Add 1/4 cup enchilada sauce and combine until evenly coated. Remove from heat.
- In a 9×13 dish, coat the bottom of the pan with 1/4 cup of the enchilada sauce.
- In a small fry pan on medium-low heat warm up 1 corn tortilla at a time for ~1 minute (flipping to the other side after 30 seconds) until just warmed, not browned (see notes below)
- Once the tortilla is warmed on both sides, fill with bean mixture (~1/8 cup depending on size of tortilla) and top with mozzarella (~1 tablespoon). Roll up tortilla and place into 9×13 pan. Complete this step until tortillas or bean mixture is gone
- Pour remaining enchilada sauce over the tortillas and top with remaining cheese (~1 cup)
- When warming up the tortillas, if they are left on the pan too long they will start to dry out and not stay together when creating the enchiladas Bake for 20 minutes, then garnish with desired toppings
Notes
- When warming up the tortillas, if they are left on the pan too long they will start to dry out and rip when creating the enchiladas
