Hello to all the lovers of easy veggie enchiladas!
These enchiladas are the kind that are saucy, cheesy, filling, and just so cozy when pulled hot and bubbling straight out of the oven. Also, the kind that are actually easy to make, and they have, like, a haul of ACTUAL veggies and authentic Mexican cheese tucked into those warm, soft, sauce-soaked tortillas.
These are enchiladas, yes, but really, mostly, this is a thing that you make to celebrate the fact that eating really good, cozy food can also mean eating lots of healthy vegetables and that all of it can come into existence with one snap of your veggie-loving fingers.
In This Post: Everything You Need For Vegetarian Enchiladas
Ingredients You’ll Need For These Vegetarian Enchiladas
These enchiladas are easy to make fit whatever you like, but may we suggest…
And really, just about any other veggies you could want. Spinach, mushrooms, corn, poblano peppers, squash, cauliflower… literally all of the above can work.
You’ll also need enchilada sauce (or make your own!), black beans, tortillas, and quesadilla cheese.
How To Make Vegetarian Enchiladas
Vegetarian enchiladas should start with… yeah. Veggies.
LOTS OF THEM.
Here’s my easy, easy, easy approach:
Toss your veggies on a sheet pan with a lil’ salt and olive oil treatment. Roast those babies up in the oven.
In a large bowl, combine the roasted veggies with black beans, quesadilla cheese, and enchilada sauce to make a chunky filling.
Pour a bit of enchilada sauce on the bottom of a 9×13 pan. Roll the chunky filling into tortillas. Tuck all the stuffed tortillas next to each other so they’re cozy together. Top with more cheese and enchilada sauce.
Bake the enchiladas until they’re bubbly hot and serve with avocado, sour cream, a sprinkle of cilantro, and maybe some hot sauce if you can handle it!
Use a Really Good Cheese To Make Veggie Enchiladas
You know I have opinions about this. Please locate yourself a bag of creamy, smooth-melting, authentic and delicious quesadilla cheese. Buy a very large bag at Costco and you will go through it in approximately three days because it’s so good on, oh, let’s see, EVERYTHING? It’s the only kind of shredded cheese I use to add authentic flavor in my Mexican and Tex-Mex-ish recipes – truly the cheesy, melty gold standard!
I can think of no more wonderful thing to pull out of your oven tonight than a pan of these healthy, veggie-loaded beauties. Easy veggie enchiladas for Prez!