These 30 minutes veggie enchiladas are loaded with protein, fiber and fresh flavors! Your family won’t even miss the meat, I promise.
- 3–4 tablespoons olive oil, divided
- small red onion, diced
- 1 poblano pepper, diced
- 5 cloves garlic, minced
- 2 stalks green onion, thinly sliced
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1 (15 oz.) can black beans
- 1 (15 oz.) can corn
- 1–2 teaspoons diced chiles in adobo
- 8 oz. cubed cream cheese, at room temperature
- 8 oz. shredded pepperjack cheese
- 20 corn tortillas
- 2 cups of your favorite enchilada sauce
- Kosher salt
- fresh cracked black pepper
- sliced green onion
- fresh chopped cilantro
- sour cream
- sliced jalapeno
- Preheat oven to 400 degrees. Heat a tablespoon of olive oil in a large sauté pan over medium heat. Add onion, pepper and a pinch of salt and pepper and sauté for about 4 minutes.
- Add garlic and green onion and sauté for another minute.
- Then add cumin, chili powder, beans, corn, chiles in adobo, cream cheese and another pinch of salt and pepper. Stir to combine.
- Remove pan from heat and stir in 1/2 shredded pepperjack.
- Pour half a cup of enchilada sauce into the bottom of each 9×13 pan.
- Heat remaining 2-3 tablespoons olive oil in a saute pan over medium heat.
- Once the oil is hot (but not smoking) add one corn tortilla and cook for 2-3 seconds on each side.
- Immediately after frying, fill tortilla with 1/4 cup filling, roll up enchiladas and place them seam side up in the baking dish.
- Continue with remaining tortillas until they are filled.
- Pour another 1/2 cup of sauce over each pan of enchiladas.
- Divide remaining cheese between the two pans of enchiladas and bake for 15 minutes.
- Garnish with green onion and cilantro and serve with sour cream.
Use corn tortillas. Flour tortillas are great for tacos, but corn tortillas are best for enchiladas. They will hold up to the sauce better than their flour friends.
Don’t forget to fry the corn tortillas! Corn tortillas taste best when fried in just a bit of vegetable, canola or olive oil. It doesn’t have to be a ton of oil, but a quick sizzle in the skillet is going to boost the flavor and make them much more pliable and easier to work with!
You can omit the cream cheese if you’re not feeling extra cheesy today. The cream cheese adds another layer of richness and a nice, smooth texture. But feel free to leave it out if you’re looking to skip the calories or go for a more traditional enchilada.
This recipe makes two 9×13 pans of enchiladas. Feel free to cut the recipe in half if you’d just like to make one pan. But honestly, it’s so easy to throw together it’s best to just make both pans, eat one now and freeze one for later.
These enchiladas are a great freezer meal! As mentioned above, these enchiladas do great in the freezer. Bake frozen enchiladas (covered with foil) for 30 minutes in a 400 degree oven. Remove foil and bake for another 10-15 minutes or until the cheese on top is melted and the enchilada sauce is hot and bubbling.
Keywords: vegetarian enchiladas, classic enchiladas, healthy enchiladas, baked enchiladas, authentic enchiladas, cheese enchiladas