Easy Veggie Enchiladas
- PREP 30min
- COOK 25min
- TOTAL 55min
Endlessly flexible veggie enchiladas. The filling consists of a combination of veggies and beans. The recipe calls for pinto beans, but most cooked or canned beans will work as a substitute (this includes lentils). Use what you have on hand for the vegetables. If you plan to add a heartier vegetable (like sweet potato), consider roasting it first before adding it to the filling.
A 13×9-inch baking dish will fit 12 enchiladas (made with 6-inch tortillas) when lined up in two rows, with 6 enchiladas per row. Alternatively, you can fit 9 to 10 when lined up in one row down the middle of the dish.
You Will Need
2 cups enchilada sauce, see tips
2 tablespoons avocado oil
1 small onion, chopped (1 cup)
1 red bell pepper, chopped (1 cup)
6 small mushrooms, chopped (1 cup)
1 cup frozen corn kernels
4 cups (130g) packed spinach leaves, roughly chopped
1 (15oz) can pinto beans, drained and rinsed, or 1 ½ cups cooked pinto beans
1 ½ cups shredded cheese
12 (6-inch) corn tortillas, see homemade corn tortillas
Cooking spray or oil
Diced avocado or guacamole, cilantro leaves, sour cream, pico de gallo, optional for serving
Directions
Arrange an oven rack in the middle of the oven. Preheat the oven to 375°F (190°C).
Heat the oil in a large skillet over medium heat. Add the onions and cook until they begin to soften, 3 to 4 minutes. Add the peppers and mushrooms and cook until tender, 3 to 4 minutes. Stir in the beans, corn, and spinach. Cook until the spinach is wilted, about 2 minutes.
Add 1/2 cup of enchilada sauce and toss until the veggies and beans are well coated. Taste the mixture and adjust with salt and pepper as needed. Set aside.
Line a baking sheet with parchment paper or a silicone baking mat, then place 6 tortillas on the baking sheet so they lie flat and barely touch each other.
Lightly spray or rub both sides of the tortillas with oil. Bake the tortillas until they just start to crisp up, 2 to 3 minutes. Transfer the baked tortillas to a plate lined with paper towel, and then repeat with the remaining tortillas.
Spread 1/2 cup of enchilada sauce down the center of a 13×9-inch baking dish, then set aside.
Divide the veggie and bean mixture between the tortillas, adding about 1/3 cup of filling to each. Top with a little cheese, leaving some cheese for scattering on top of the rolled-up enchiladas. Roll the tortillas up and place them seam-side-down into the baking dish with the sauce.
Spoon 1/4 cup to 1/2 cup of sauce over the top of the enchiladas and then finish with the remaining cheese scattered down the middle.
Cover the dish with aluminum foil (or use parchment paper, tucking the sides and corners down around the enchiladas).
Bake, covered, for 15 minutes. Uncover and bake for another 10 minutes or until the cheese is melted and bubbling on top.
Adam and Joanne's Tips
- Enchilada sauce: You can use homemade or store-bought (I like Hatch and Frontera). Here’s our authentic enchilada sauce made with chile peppers or this easy enchilada sauce made with chili powder and spices.
- Vegan enchiladas: These are vegetarian enchiladas but do include cheese. To make these vegan, omit the cheese altogether. You can substitute with 1 to 2 tablespoons of nutritional yeast or vegan cheese sprinkled on top.
- Make ahead: Assembled, unbaked enchiladas can be frozen for up to 1 month, thawed overnight, and baked before serving. We recommend leaving the cheese off until you are ready to bake. The tortilla may fall apart more than if you make this the same day as assembling.
- The nutrition facts provided below are estimates. We assumed 12 enchiladas and the easy enchilada sauce for the calculations.