Get ready to ignite your taste buds with these 18 scorching hot vegan and veggie-friendly enchiladas! From cheesy black bean and sweet potato options to mushroom and poblano masterpieces, we’ve got you covered. Whether you’re in the mood for something classic or adventurous, these recipes will transport you straight to the heart of Mexico.
In this article, we’ll be diving into the world of spicy enchiladas that are not only mouth-numbingly delicious but also packed with nutritious ingredients and flavor. From lentil and quinoa stuffed options to avocado and black bean creations, each recipe has been carefully crafted to showcase the best of plant-based cuisine. So grab a fork and get ready to indulge in these sizzling hot enchiladas!
Cheesy Black Bean Veggie Enchiladas
Savor the flavors of Mexico with this creamy, cheesy, and nutritious enchilada recipe, packed with black beans, roasted vegetables, and a hint of spice.
Ingredients:
– 1 can (15 oz) black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 can (10 oz) enchilada sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion, bell pepper, and garlic until tender. Add black beans and cook for 2-3 minutes.
3. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
4. Assemble enchiladas by filling tortillas with bean mixture, then placing seam-side down in a baking dish. Top with enchilada sauce and shredded cheese.
5. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Sweet Potato and Spinach Enchiladas
Elevate your enchilada game with this creative recipe that combines the natural sweetness of sweet potatoes with the earthy flavor of spinach. These vegetarian enchiladas are perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 package frozen chopped spinach, thawed and drained
– 1 onion, diced
– 1 can enchilada sauce (red or green)
– 6-8 corn tortillas
– 1 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion and spinach until softened. Add the cooked sweet potatoes and stir to combine.
3. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
4. Assemble the enchiladas by spooning the sweet potato mixture onto a tortilla, rolling it up, and placing it seam-side down in a baking dish.
5. Pour the enchilada sauce over the rolled tortillas and top with shredded cheese (if using).
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Mushroom and Poblano Vegan Enchiladas
These flavorful enchiladas combine sautéed mushrooms, roasted poblanos, and a hint of cumin for a savory and satisfying vegan meal.
Ingredients:
– 8-10 corn tortillas
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 roasted poblano peppers, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/4 cup vegan enchilada sauce (homemade or store-bought)
– 1/4 cup vegan shredded cheese (such as soy-based or cashew-based)
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Sauté mushrooms, onion, and garlic in a little oil until tender.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
4. Assemble enchiladas by filling tortillas with mushroom mixture, poblanos, and cumin. Roll up and place seam-side down in a baking dish.
5. Pour enchilada sauce and sprinkle vegan cheese evenly over the top.
6. Bake for 20-25 minutes or until hot and bubbly.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Roasted Cauliflower and Chickpea Enchiladas
Roasted Cauliflower and Chickpea Enchiladas: A flavorful twist on traditional enchiladas, this recipe combines the nutty taste of roasted cauliflower with the creaminess of chickpeas.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can of chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar), for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, sauté onion and garlic over medium heat until softened.
4. Add chickpeas to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble enchiladas by spooning roasted cauliflower mixture onto a tortilla, followed by a sprinkle of chickpea mixture. Roll up and place seam-side down in a baking dish. Repeat with remaining ingredients.
7. Pour enchilada sauce over the rolled tortillas and top with shredded cheese.
8. Bake at 375°F (190°C) for 15-20 minutes, or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Zucchini and Corn Veggie Enchiladas
This recipe combines the sweetness of corn and zucchini with the bold flavors of enchilada sauce, creating a delicious and satisfying vegetarian dish.
Ingredients:
– 8-10 corn tortillas
– 1 medium zucchini, diced
– 1 cup frozen corn kernels, thawed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 1/4 cup shredded Monterey Jack cheese (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté zucchini, onion, and garlic until tender. Add corn kernels and cook for an additional minute.
3. In a separate saucepan, warm enchilada sauce over medium heat.
4. To assemble the enchiladas, lay a tortilla flat and spoon some of the zucchini mixture onto the center. Roll up and place seam-side down in a baking dish. Repeat with remaining tortillas and filling.
5. Pour warmed enchilada sauce over the rolled tortillas and top with shredded cheese (if using).
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Lentil and Quinoa Stuffed Enchiladas
This vegetarian take on traditional enchiladas combines the nutritional benefits of lentils and quinoa with the bold flavors of Mexican cuisine. Perfect for a quick and satisfying meal, these stuffed enchiladas are sure to please.
Ingredients:
– 1 cup cooked lentils
– 1 cup cooked quinoa
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (10 oz) enchilada sauce
– 6-8 corn tortillas
– 1 cup shredded Monterey Jack cheese
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked lentils, quinoa, onion, garlic, and red bell pepper.
3. Place a spoonful of the lentil-quinoa mixture onto the center of each tortilla, leaving a 1/2-inch border around edges.
4. Roll up tortillas and place seam-side down in a baking dish. Top with enchilada sauce and cheese.
5. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Avocado and Black Bean Enchiladas
These flavorful enchiladas combine the richness of avocado with the comfort of black beans, all wrapped up in a crispy tortilla. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 8-10 corn tortillas
– 1 ripe avocado, diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 1 garlic clove, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin and cook for an additional minute.
4. Add black beans and stir to combine. Cook for 1-2 minutes.
5. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
6. Assemble enchiladas by spreading bean mixture onto a tortilla, topping with diced avocado, and sprinkling shredded cheese.
7. Place enchiladas in a baking dish, seam-side down. Top with remaining cheese and cover with foil.
8. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25 minutes
Spicy Tofu and Kale Enchiladas
Elevate your enchilada game with this spicy and savory recipe, combining the creaminess of tofu with the earthy goodness of kale.
Ingredients:
• 1 block firm tofu, drained and crumbled
• 2 cups kale leaves, stems removed and chopped
• 1/4 cup olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) enchilada sauce
• 6 corn tortillas
• 1/4 cup shredded vegan cheddar cheese (optional)
• Salt and pepper to taste
• Hot sauce (e.g., sriracha or hot sauce of choice)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Add kale and cook until wilted (about 5 minutes). Remove from heat.
4. In a separate pan, combine tofu, cooked kale mixture, salt, and pepper. Toss to combine.
5. Arrange tortillas on a flat surface. Spoon about 1/2 cup of the tofu-kale mixture onto each tortilla, leaving a small border around edges.
6. Roll up tortillas tightly and place seam-side down in a baking dish. Pour enchilada sauce over the rolled tortillas.
7. Top with shredded cheese (if using) and bake for 20-25 minutes or until cheese is melted and bubbly.
Butternut Squash and Spinach Enchiladas
These enchiladas combine the natural sweetness of roasted butternut squash with the earthy flavor of spinach, all wrapped up in a crispy tortilla and smothered in a creamy sauce.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 package frozen chopped spinach, thawed
– 8-10 corn tortillas
– 1 can enchilada sauce
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. Sauté the spinach with a pinch of salt and pepper until wilted.
4. In a separate pan, warm the tortillas over medium heat for 30 seconds on each side.
5. Assemble the enchiladas by filling each tortilla with roasted squash, sautéed spinach, and shredded cheese. Roll up tightly and place seam-side down in a baking dish.
6. Pour the enchilada sauce over the rolled tortillas and top with additional cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Cooking Time: 45-60 minutes
Mexican Street Corn Veggie Enchiladas
Mexican Street Corn Veggie Enchiladas: A flavorful and colorful twist on traditional enchiladas, this recipe combines the sweetness of corn with the savory flavors of Mexico.
Ingredients:
– 8-10 corn tortillas
– 1 cup frozen corn kernels, thawed
– 1/2 cup chopped red bell pepper
– 1/2 cup chopped yellow onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1/4 cup vegetable oil
– 1 can (10 oz) enchilada sauce
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
– Chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add corn, bell pepper, onion, jalapeño, and garlic; cook until tender, about 5 minutes.
3. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
4. Assemble enchiladas by spooning corn mixture onto center of each tortilla, then rolling up tightly. Place seam-side down in a baking dish.
5. Pour enchilada sauce over the rolled tortillas and top with cheese.
6. Bake for 15-20 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Portobello Mushroom and Onion Enchiladas
Portobello Mushroom and Onion Enchiladas: A flavorful twist on traditional enchiladas, this recipe combines the earthy taste of portobello mushrooms with sweet caramelized onions and a hint of spice.
Ingredients:
– 4 Portobello mushrooms, stems removed and caps sliced into thin strips
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– Optional toppings: diced tomatoes, chopped cilantro, sour cream
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until caramelized, about 10 minutes. Add garlic and cook for an additional minute.
3. Add mushroom strips to the skillet and cook until tender, about 5 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas by dipping each tortilla in enchilada sauce and filling with mushroom mixture. Roll up and place seam-side down in a baking dish.
6. Top with remaining enchilada sauce and shredded cheese.
7. Bake for 20-25 minutes, or until cheese is melted and bubbly.
Pumpkin and Black Bean Enchiladas
These flavorful enchiladas combine the warmth of roasted pumpkin with the heartiness of black beans, all wrapped up in a crispy tortilla. Perfect for a fall or winter meal, this recipe is easy to make and packed with nutritious ingredients.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, avocado, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the pumpkin cubes with cumin, paprika, salt, and pepper until tender, about 20-25 minutes.
3. Sauté the onion and garlic until softened. Add black beans and cook for an additional minute.
4. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
5. Assemble enchiladas by spooning pumpkin and black bean mixture onto a tortilla, then rolling up and placing seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour enchilada sauce over the rolled tortillas and top with shredded cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Jalapeño and Cheese Veggie Enchiladas
This recipe combines the bold flavors of jalapeños, melted cheese, and tender vegetables for a deliciously spicy twist on traditional enchiladas.
Ingredients:
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup diced jalapeños (seeds removed)
– 1 cup frozen peas and carrots
– 1/4 cup chopped fresh cilantro
– 1 can enchilada sauce (red or green)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté jalapeños, peas, and carrots until tender.
3. In a separate bowl, combine tortillas and enchilada sauce; toss to coat.
4. Assemble enchiladas by placing a spoonful of vegetable mixture onto each tortilla, followed by a sprinkle of cheese.
5. Roll up tortillas tightly and place seam-side down in a baking dish.
6. Pour remaining enchilada sauce over the top and sprinkle with cilantro.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Eggplant and Tomato Enchiladas
These enchiladas combine the richness of eggplant with the sweetness of tomatoes, all wrapped up in a flavorful tortilla. Perfect for a weeknight dinner or a special occasion, this recipe is sure to please.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– 1 can enchilada sauce (red or green)
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the eggplant slices until tender, about 3-4 minutes per side. Drain on paper towels.
3. In the same skillet, add the onion and garlic and cook until softened, about 2-3 minutes.
4. Add the diced tomatoes to the skillet and stir to combine with the onion mixture. Cook for an additional 2-3 minutes.
5. To assemble the enchiladas, lay a tortilla flat and spoon some of the eggplant-tomato mixture onto the center of the tortilla. Roll up and place seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour the enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Bell Pepper and Corn Enchiladas
These colorful enchiladas are packed with roasted bell peppers, sweet corn, and creamy cheese. Perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 4 large flour tortillas
– 2 large bell peppers (any color), roasted and chopped
– 1 cup frozen corn kernels, thawed
– 1 cup shredded Monterey Jack cheese
– 1/2 cup chopped fresh cilantro
– 1 can enchilada sauce (10 oz)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, combine roasted bell peppers, corn kernels, and 1/4 cup of the shredded cheese. Cook over medium heat until the cheese is melted and bubbly.
3. In a separate pan, warm the tortillas over low heat for about 30 seconds on each side. This will make them more pliable.
4. Assemble the enchiladas by spooning the bell pepper mixture onto the center of each tortilla, leaving a 1-inch border around the edges. Roll up and place seam-side down in a baking dish.
5. Pour the enchilada sauce over the rolled tortillas and top with remaining cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Chipotle Sweet Potato Enchiladas
These enchiladas combine the natural sweetness of sweet potatoes with the bold flavors of chipotle peppers and creamy sour cream. Perfect for a cozy night in or a flavorful lunch.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can (14.5 oz) chipotle peppers in adobo sauce
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup sour cream
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the chipotle peppers with adobo sauce over medium heat.
3. Add the diced sweet potatoes and stir until well coated.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
5. Assemble the enchiladas by spooning the sweet potato mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish.
6. Top with cheese and bake for 20-25 minutes or until the cheese is melted and bubbly.
7. Serve with cilantro, sour cream, and a sprinkle of salt.
Cook Time: 25-30 minutes
Refried Bean and Rice Enchiladas
This recipe combines the comfort of refried beans and fluffy rice with the warmth of enchilada sauce, wrapped in a crispy tortilla. Perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 1 can refried beans
– 2 cups cooked white rice
– 8-10 corn tortillas
– 1 can enchilada sauce
– 1/4 cup shredded cheddar cheese (optional)
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine refried beans and cooked rice.
3. Brush both sides of tortillas with vegetable oil.
4. Spoon about 1/4 cup of the bean-rice mixture onto the center of each tortilla, leaving a small border around edges.
5. Roll up tortillas tightly and place seam-side down in a baking dish.
6. Pour enchilada sauce over the rolled tortillas and sprinkle with cheese (if using).
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Spinach and Artichoke Vegan Enchiladas
Elevate your enchilada game with this creamy, plant-based take on the classic spinach and artichoke combination. Perfect for a cozy night in or as a show-stopping main course.
Ingredients:
– 8-10 corn tortillas
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 1/2 cup vegan cream cheese (such as Tofutti or Kite Hill)
– 1/4 cup nutritional yeast
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 tablespoon olive oil
– Enchilada sauce (homemade or store-bought, vegan)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine artichoke hearts, spinach leaves, cream cheese, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Spoon the filling onto a tortilla, leaving a small border around the edges. Roll up tightly and place seam-side down in a baking dish.
5. Pour enchilada sauce over the rolled tortillas and cover with foil.
6. Bake for 25-30 minutes or until hot and bubbly. Serve with your favorite toppings.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your mealtime with these 18 delicious veggie enchilada recipes! From classic cheesy black beans to sweet potato and spinach, mushroom and poblano, and many more mouth-watering options. Each recipe is carefully crafted to showcase the perfect blend of flavors and textures, sure to satisfy even the most discerning palates. Whether you’re a vegan or just looking for some plant-based inspiration, this collection has something for everyone. So go ahead, get cooking, and discover your new favorite veggie enchilada!
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