Vegetarian Enchiladas Recipe with a Chili Lime Crema
Vegetarian Enchiladas are a simple dinner recipe that are perfect for a weeknight. They are full of vegetables and topped with verde enchilada sauce and cheese. After they bake (only 12 minutes!) they get drizzled with an AMAZING Chili Lime Crema. This will be your new go-to healthy weeknight dinner!USE THE PLAYER BELOW TO LISTEN TO THE FULL AUDIO RECIPE! or watch Susie make these veggie enchiladas on a 30 minute Pin TV Episode.
Preheat the oven to 450 degrees. Prep a 9x13 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
Video
Notes
Corn Tortillas: you can absolutely use corn tortillas instead of flour tortillas. Just make sure you heat them in a pan or on a Comal before rolling so they are pliable and don't crack.Veggies: add any veggies you like or have on hand to the filling. This is a great recipe to use up veggies that are going soft in the fridge.