THE BEST EVER VEGETARIAN ENCHILADAS.,
THE BEST EVER VEGETARIAN ENCHILADAS
These best ever vegetarian enchiladas you will ever eat. A fool proof recipe so good you will lick your plate clean!
THE BEST VEGETARIAN ENCHILADAS
This week I decided to use some leftover enchilada sauce to whip up some vegetarian enchiladas for dinner.
Best Ever Veggie Enchiladas
I’d been craving mexican and wanted to switch it up from our regular burritos.
Little did I know that it would be my best recipe creation yet!
I named these the best ever veggie enchiladas, because…well.. they are the BEST enchiladas I’ve ever eaten.
These vegetarian enchiladas have now become a staple in our house, and we fight over the leftovers!
Heck, the last time I made these my toddler surprised me by eating half of a whole enchilada and stealing more off of our plates.
Now if a two year old will even eat it, you know it’s gotta be good!
HOW TO MAKE VEGETARIAN ENCHILADAS
First, cook your garlic, onion, and bell pepper until the onion is translucent.
Add in frozen corn and cook a few more minutes while it defrosts.
Next, add beans, cream cheese, mexican cheese, spices, and fresh lime juice.
Keep stirring and cooking while the flavors all start to marry together.
Salt and pepper to taste and you are ready to start rolling your enchiladas!
Tip for easier enchilada rolling: nuke your tortillas in the microwave until they are warm (not hot).
If you try to roll cold tortillas, they often break.
Warming them up first makes the process a lot easier!
Once you have rolled your enchiladas, place them in a large casserole dish.
Pour the enchilada sauce evenly over them, then top with the rest of your mexican cheese and they are ready to bake!
VEGGIE ENCHILADA FILLING
The secret to the CRAZY awesome flavor of these enchiladas is in the filling!
I used cream cheese and a special blend of spices with a hit of fresh lime juice for that extra kick.
Do not leave out the lime juice!
It adds so much fresh flavor.
My last tip for the best flavor, is to top your enchiladas once you are ready to eat them.
Squeeze extra fresh lime juice over the tops and serve with fresh avocado with each bite.
I have been known to squeeze a whole lime over the top of my two enchiladas!
The lime adds so much flavor, and the creamy avocado contrasts to the smoky flavor of the enchiladas and it will knock your socks off!
I just used store bought enchilada sauce, but you could make your own homemade enchilada sauce if you wanted!
Once our enchiladas were crispy, we served them topped with more fresh lime juice and creamy sliced avocado.
It was so good I literally licked my plate (no shame!) and we were scraping pieces out of the pan.
I could eat these forever and never tire of how much flavor they have.
I promise if you are new to meatless eating, you will not even miss the meat!
I’ve been dreaming about the leftovers all day and am already planning to make these again next week!
Reader reviews
Don’t just take my word for how good these are!
Here are just a few of the rave reviews these enchiladas have received so far.
From Sarah: “These are the best enchiladas I’ve ever eaten!
I’m a new vegetarian and desperately seeking delicious recipes. Thanks so much!”
From Laura: “These are the BEST enchiladas!!
I made them last night and had been dreaming of eating the leftovers for lunch ALL day, only to come home to find 1 enchilada left. My fiancé loved them too!”
From Justin: “I love this recipe! I just transitioned to eating just veggies and I love learning new recipes. Thank you!”
From Vanessa: “Made these last night…. so tasty!!! Even the kids loved them! I will definitely be making again soon.”
From Alicia: “My boyfriend recently became vegetarian and I’ve been searching for some good vegetarian recipes.
These were absolutely delicious and they will definitely be in our dinner rotation!
One of the best recipes we’ve made in a while!”
INGREDIENTS
1 large onion, diced
5 large garlic cloves, minced or finely diced
1 large green pepper, diced
1 tablespoon olive oil
1 cup frozen corn kernels
2 tablespoons cream cheese
10 whole wheat tortillas
1 1/2 cups shredded mexican cheese
1 (15 oz) can black beans, drained
1 teaspoon smoked paprika
2 teaspoons cumin
1/2 teaspoon chili powder
1/2 large lime, juiced, plus more for serving
8 oz enchilada sauce
avocado, for serving
Sea salt
Pepper
INSTRUCTIONS
Combine onion, garlic, green pepper, 1 tablespoon of olive oil, and 1/4 teaspoon of sea salt and pepper in a large skillet
Sautee on medium high heat for 6-8 minutes, until onion becomes translucent
Add frozen corn kernels and sautee an additional 4-5 minutes, as corn defrosts
Add drained beans, cream cheese, 1/2 cup shredded mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a large lime
Add salt and pepper to taste (I used an additional 1/2 teaspoon of each)
Build enchiladas using filling and place in a baking dish
Cover with enchilada sauce and remaining mexican cheese
Bake at 350 for 20-25 minutes, or until cheese becomes slightly crispy (turn up the heat if necessary towards the end for desired crisp) I broil on low the last couple of minutes to make the cheese browned, but if you do this be sure to watch closely so that you don't burn it.
Serve topped with fresh lime juice and avocado slices
Enjoy!
NUTRITION INFORMATION:YIELD: 10 SERVING SIZE: 1 enchilada
Amount Per Serving:CALORIES: 290 TOTAL FAT: 12g SATURATED FAT: 6g TRANS FAT: 0g UNSATURATED FAT: 5g CHOLESTEROL: 19mg SODIUM: 699mg CARBOHYDRATES: 35g FIBER: 8g SUGAR: 5g PROTEIN: 12g
These best ever vegetarian enchiladas you will ever eat. A fool proof recipe so good you will lick your plate clean!
THE BEST VEGETARIAN ENCHILADAS
This week I decided to use some leftover enchilada sauce to whip up some vegetarian enchiladas for dinner.
Best Ever Veggie Enchiladas
I’d been craving mexican and wanted to switch it up from our regular burritos.
Little did I know that it would be my best recipe creation yet!
I named these the best ever veggie enchiladas, because…well.. they are the BEST enchiladas I’ve ever eaten.
These vegetarian enchiladas have now become a staple in our house, and we fight over the leftovers!
Heck, the last time I made these my toddler surprised me by eating half of a whole enchilada and stealing more off of our plates.
Now if a two year old will even eat it, you know it’s gotta be good!
HOW TO MAKE VEGETARIAN ENCHILADAS
First, cook your garlic, onion, and bell pepper until the onion is translucent.
Add in frozen corn and cook a few more minutes while it defrosts.
Next, add beans, cream cheese, mexican cheese, spices, and fresh lime juice.
Keep stirring and cooking while the flavors all start to marry together.
Salt and pepper to taste and you are ready to start rolling your enchiladas!
Tip for easier enchilada rolling: nuke your tortillas in the microwave until they are warm (not hot).
If you try to roll cold tortillas, they often break.
Warming them up first makes the process a lot easier!
Once you have rolled your enchiladas, place them in a large casserole dish.
Pour the enchilada sauce evenly over them, then top with the rest of your mexican cheese and they are ready to bake!
VEGGIE ENCHILADA FILLING
The secret to the CRAZY awesome flavor of these enchiladas is in the filling!
I used cream cheese and a special blend of spices with a hit of fresh lime juice for that extra kick.
Do not leave out the lime juice!
It adds so much fresh flavor.
My last tip for the best flavor, is to top your enchiladas once you are ready to eat them.
Squeeze extra fresh lime juice over the tops and serve with fresh avocado with each bite.
I have been known to squeeze a whole lime over the top of my two enchiladas!
The lime adds so much flavor, and the creamy avocado contrasts to the smoky flavor of the enchiladas and it will knock your socks off!
I just used store bought enchilada sauce, but you could make your own homemade enchilada sauce if you wanted!
Once our enchiladas were crispy, we served them topped with more fresh lime juice and creamy sliced avocado.
It was so good I literally licked my plate (no shame!) and we were scraping pieces out of the pan.
I could eat these forever and never tire of how much flavor they have.
I promise if you are new to meatless eating, you will not even miss the meat!
I’ve been dreaming about the leftovers all day and am already planning to make these again next week!
Reader reviews
Don’t just take my word for how good these are!
Here are just a few of the rave reviews these enchiladas have received so far.
From Sarah: “These are the best enchiladas I’ve ever eaten!
I’m a new vegetarian and desperately seeking delicious recipes. Thanks so much!”
From Laura: “These are the BEST enchiladas!!
I made them last night and had been dreaming of eating the leftovers for lunch ALL day, only to come home to find 1 enchilada left. My fiancé loved them too!”
From Justin: “I love this recipe! I just transitioned to eating just veggies and I love learning new recipes. Thank you!”
From Vanessa: “Made these last night…. so tasty!!! Even the kids loved them! I will definitely be making again soon.”
From Alicia: “My boyfriend recently became vegetarian and I’ve been searching for some good vegetarian recipes.
These were absolutely delicious and they will definitely be in our dinner rotation!
One of the best recipes we’ve made in a while!”
INGREDIENTS
1 large onion, diced
5 large garlic cloves, minced or finely diced
1 large green pepper, diced
1 tablespoon olive oil
1 cup frozen corn kernels
2 tablespoons cream cheese
10 whole wheat tortillas
1 1/2 cups shredded mexican cheese
1 (15 oz) can black beans, drained
1 teaspoon smoked paprika
2 teaspoons cumin
1/2 teaspoon chili powder
1/2 large lime, juiced, plus more for serving
8 oz enchilada sauce
avocado, for serving
Sea salt
Pepper
INSTRUCTIONS
Combine onion, garlic, green pepper, 1 tablespoon of olive oil, and 1/4 teaspoon of sea salt and pepper in a large skillet
Sautee on medium high heat for 6-8 minutes, until onion becomes translucent
Add frozen corn kernels and sautee an additional 4-5 minutes, as corn defrosts
Add drained beans, cream cheese, 1/2 cup shredded mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a large lime
Add salt and pepper to taste (I used an additional 1/2 teaspoon of each)
Build enchiladas using filling and place in a baking dish
Cover with enchilada sauce and remaining mexican cheese
Bake at 350 for 20-25 minutes, or until cheese becomes slightly crispy (turn up the heat if necessary towards the end for desired crisp) I broil on low the last couple of minutes to make the cheese browned, but if you do this be sure to watch closely so that you don't burn it.
Serve topped with fresh lime juice and avocado slices
Enjoy!
NUTRITION INFORMATION:YIELD: 10 SERVING SIZE: 1 enchilada
Amount Per Serving:CALORIES: 290 TOTAL FAT: 12g SATURATED FAT: 6g TRANS FAT: 0g UNSATURATED FAT: 5g CHOLESTEROL: 19mg SODIUM: 699mg CARBOHYDRATES: 35g FIBER: 8g SUGAR: 5g PROTEIN: 12g
