Vegetarian Enchiladas make such a great veggie filled Mexican dinner. They are stuffed with poblano peppers, bell peppers, cilantro, tomatoes, corn, and refried black beans. Then topped with a verde enchilada sauce and cheese and cooked for a SHORT 12 MINUTES! The chili lime crema drizzle when serving really takes this veggie enchilada recipe over the top!
We LOVE enchiladas here at Mom’s Dinner and have no shortage of recipes, you can check out the range of enchilada recipe here.
A Great Healthy Weeknight Dinner
If you are trying to inject more vegetables in your diet in a really delicious way, then this vegetarian enchilada recipe is going to be your new go-to.
Pair this enchilada recipe with some Simple Mexican Rice or Cilantro Lime Slaw AND 15 minute Refried Beans or Cilantro Pineapple.
Ingredients & Substitutions
Some simple spices, tortillas, enchilada sauce, cheese and veggies are all you need to make Vegetarian Enchiladas. Here are a few tips on the ingredients:
Veggies: the filling is a combo of poblano pepper, bell pepper (any color), fresh garlic cloves, fresh tomatoes, green onions, frozen corn and fresh cilantro. Of course if you have some broccoli or cauliflower to use up, go for it!
This is also a great recipe to use up veggies that are going soft in the fridge.
Beans : refried black beans help bulk up the filling in these enchiladas. If you prefer to use refried pinto beans they will work too!
Spices: you definitely want to make sure you are seasoning the veggie filling; garlic powder, onion powder, cumin, chili powder, and kosher salt are all you need.
Tortillas: traditionally enchiladas are made with corn tortillas, however in this recipe we are using flour tortillas for ease. But you can absolutely swap out corn tortillas. Make sure to warm them before using so they don’t crack.
Cheese: you can use any flavor cheese you love or have on hand. We just recommend that you fresh shred the cheese so it melts nice and creamy. Pre-shredded cheese contains anticlumping agents that can prevent it from melting nice and creamy.
Enchilada Sauce: these veggie enchiladas are made with verde enchilada sauce. But if you prefer a red enchilada sauce you can absolutely use that.
Want Even More Enchiladas?
There are no shortage of enchilada recipes here on Mom’s Dinner. If it is one of your favorite dinners, check out some of these recipes:
How to Make Vegetarian Enchiladas
If you love a cooking show you can also watch Susie make these Veggie Enchiladas on a 30 minute episode of Pin TV.
Start by preheating your oven to 450 degrees. You are going to cook these enchiladas hot and fast for just 12 minutes.
Over medium heat on the stove top, warm a tablespoon of oil in a large skillet. Sauté the poblanos, bell peppers, and garlic for about 5 minutes until they begin to slightly soften.
Add the spices, corn, green onions, cilantro, and tomatoes and cook for another 4-5 minutes. Set that aside to cool a little, while you prep all the other ingredients.
Spray a large (9×13) glass baking dish with non-stick spray.
(This recipe will make 8-10 veggie enchiladas. You will want to divide the veggie filling and beans evenly between the tortillas.)
Spread a heaping tablespoon of black beans down the center of the flour tortilla and then top with some of the veggie filling. Now roll the tortilla over the filling and lay it in your prepared baking dish, seam side down.
Once you have all the enchiladas rolled, top them with the entire can of verde enchilada sauce, and then sprinkle the cheese evenly over the top.
Pop that in the oven, uncovered, for 12 minutes.
While your vegetable enchiladas bake make the AWESOME chili lime crema!
Chili Lime Crema Drizzle
To make the chili lime crema combine the Greek yogurt, chili powder, salt, garlic powder, water, and lime juice. Whisk or stir it together until it is completely combined and smooth.
It should be thin enough to drizzle/pour. If you need to add a little more water, go ahead, but add a teaspoon at a time, you don’t want it too watery!
After the Vegetarian Enchiladas come out of the oven, let them cool for about 5 minutes. Then drizzle ½ the Chili Lime Crema over the top, and garnish with extra green onions and cilantro. Serve the remaining Crema on the side.
Serving & Side Dishes
Serve 2 enchiladas per adult and 1 enchilada per child.
Since enchiladas are a traditional Mexican dinner entrée you want to have plenty of Mexican style side dishes, appetizers, and drinks! Here are a couple dinner menus you can choose from when you are serving this Vegetarian Enchilada Recipe:
Menu 1
- Chips and Guacamole
- 15 minute Refried Beans
- Pineapple with Cilantro Honey
- Classic Margarita on the Rocks
Menu 2
Menu 3
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Did you make this recipe?
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Vegetarian Enchiladas Recipe with a Chili Lime Crema
Equipment
Ingredients
- 1 tablespoon oil - olive oil or canola oil
- 1 poblano pepper - diced
- 1 medium bell pepper (any color) - diced
- 2 fresh garlic cloves - chopped
- ¾ cup fresh tomatoes, - diced (cherry tomatoes or roma tomatoes)
- 4 green onions - , white & light green parts chopped (use any extra for garnish)
- ½ cup frozen corn
- ⅓ cup fresh cilantro - chopped (use any extra for garnish)
- ¼ teaspoon each: garlic powder, onion powder
- ½ teaspoon each: cumin, chili powder, salt
- 16 oz can refried black beans - (may not use the ENTIRE can, I usually have a couple tbsps left)
- 10 flour tortillas, medium, soft taco size - (can use corn tortillas, see notes)
- 10 oz can verde enchilada sauce
- ¾ cup shredded cheese - can use cheddar, colby jack, pepper jack, or monterey jack
- non stick spray
Chili Lime Crema
- ½ cup plain Greek yogurt
- ¼ tsp each: cumin, chili powder, garlic powder, salt
- 3 tablespoon water
- 1 tablespoon fresh lime juice - 1 lime
Instructions
Prep
- Preheat the oven to 450 degrees. Prep a 9×13 glass baking dish with non-stick baking spray.non stick spray
Veggie Filling
- On the stove top, in a skillet over medium heat, sauté the poblano peppers, bell peppers, and garlic in the oil for 5 minutes.1 tablespoon oil, 1 poblano pepper, 1 medium bell pepper (any color), 2 fresh garlic cloves
- Then add all the seasonings & spices, green onions, tomatoes, corn, and cilantro and sauté for another 5 minutes.¾ cup fresh tomatoes,, 4 green onions, ½ cup frozen corn, ⅓ cup fresh cilantro, ¼ teaspoon each: garlic powder, onion powder, ½ teaspoon each: cumin, chili powder, salt
Assemble the Vegetarian Enchiladas
- Spread 1 heaping tablespoon of refried black beans down the center of a tortilla. Top with some of the sauteed veggie mix (dividing the veggie mix evenly between all the tortillas), roll the tortilla over the filling. Lay each tortilla, seam side down, in your prepared baking dish.16 oz can refried black beans, 10 flour tortillas, medium, soft taco size
- Pour the verde enchilada sauce over the rolled enchiladas, then sprinkle all the cheese evenly over the top.10 oz can verde enchilada sauce, ¾ cup shredded cheese
Bake the Vegetarian Enchiladas
- Bake, uncovered, for 12 minutes. Set aside and let cool for 5 minutes.
Chili Lime Crema
- Combine all the crema ingredients in a dish and whisk or stir until it is completely combined and smooth. It should be a consistency that you can drizzle or pour. If you need to add more water, do so, a teaspoon at a time. You do not want it to be too watery!½ cup plain Greek yogurt, ¼ teaspoon each: cumin, chili powder, garlic powder, salt, 3 tablespoon water, 1 tablespoon fresh lime juice
Serving the Veggie Enchiladas
- Drizzle or pour half of the Chili Lime Crema over the enchiladas and garnish with extra chopped green onions and cilantro. Serve the other half of the chili lime crema on the side.Enjoy!
Storing
- Keep any leftover veggie enchiladas in a covered container in the fridge for up to 5 days
