What do you put in enchiladas vegetarian?

Vegetarian enchiladas are usually filled with a mix of beans, vegetables, and spices. Common ingredients include black beans, corn, bell peppers, onions, zucchini, and shredded cheese. You can also add quinoa, tofu, or mushrooms for extra protein and texture.

Why are they called divorced enchiladas?

Divorced enchiladas, or enchiladas divorciadas , feature two different sauces—usually red and green—poured over two enchiladas on the same plate. The name symbolizes “separation” of flavors, but you can adapt this idea into your vegetarian enchiladas for a fun twist.

What goes with veggie enchiladas?

Serve your vegetarian enchiladas with sides like Spanish rice, guacamole, pico de gallo, or a crisp green salad. For brunch-style meals, try pairing them with apple cinnamon overnight oats or roasted sweet potatoes for a balanced plate.

What is the secret to good enchiladas?

The key to great enchiladas—vegetarian or not—is building layers of flavor. That means seasoning the filling well, lightly toasting tortillas, and choosing a rich, bold sauce. Don’t forget to bake uncovered for the last 10 minutes to get that golden, bubbly top.

How to stop enchiladas from going soggy?

To avoid soggy vegetarian enchiladas , don’t oversaturate the tortillas with sauce and always warm them before rolling. Bake them uncovered for the last part of cooking, and avoid stacking enchiladas too tightly in the pan.

Should you cover enchiladas when you bake them?

Yes—cover your vegetarian enchiladas with foil for the first 15–20 minutes to help them cook evenly and retain moisture. Then uncover them and bake for another 10 minutes to allow the cheese to melt and crisp slightly on top.

Vegetarian Enchiladas: 7 Secrets to Make Them Perfect Every Time

Name: Vegetarian Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 bell pepper (any color), diced; 1 zucchini, chopped; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels (fresh or frozen); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 2 cups red enchilada sauce; 8 small flour or corn tortillas; 1 ½ cups shredded cheese (cheddar, Monterey Jack, or dairy-free); 2 tablespoons chopped fresh cilantro; Lime wedges, for serving

Description

These Vegetarian Enchiladas are a comforting and hearty meatless meal packed with black beans, zucchini, bell pepper, and topped with cheese and red enchilada sauce. Easy to make and perfect for a cozy dinner.

Ingredients

Scale

For the Filling:

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper (any color), diced

1 zucchini, chopped

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

For the Sauce:

2 cups red enchilada sauce

For Assembly:

8 small flour or corn tortillas (gluten-free if needed)

1 ½ cups shredded cheese (cheddar, Monterey Jack, or dairy-free)

2 tablespoons chopped fresh cilantro

Lime wedges, for serving

Optional Toppings:

Diced avocado or guacamole

Sour cream or dairy-free yogurt

Pickled red onions

Sliced jalapeños

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. Heat olive oil in a large skillet. Add chopped onion and sauté 2–3 mins.

3. Add garlic, bell pepper, and zucchini. Cook until tender, 4–5 mins.

4. Stir in black beans, corn, cumin, smoked paprika, salt, and pepper. Cook 2–3 mins.

5. Wrap tortillas in a damp paper towel and microwave for 30 seconds.

6. Spoon about 1/3 cup filling into each tortilla. Add cheese if desired and roll up tightly.

7. Place rolled tortillas seam-side down in baking dish. Pour sauce over, top with cheese.

8. Cover with foil and bake 15 mins. Uncover and bake an additional 10 mins until bubbly.

9. Let cool, garnish with cilantro, avocado, or sour cream. Serve with lime wedges.

Notes

Make it vegan by using dairy-free cheese or cashew queso.

Prepare and refrigerate up to 24 hours before baking for easy meal prep.

Freeze unbaked enchiladas for up to 2 months. Bake from frozen, adding 10–15 minutes.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 2 enchiladas
Calories: 380
Sugar: 4g
Sodium: 620mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 14g
Cholesterol: 20mg

Keywords: vegetarian enchiladas, meatless enchiladas, enchiladas with beans, plant-based comfort food