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Vegetarian Enchiladas Recipe: 3 Tips for Making Enchiladas

Written by MasterClass

Last updated: May 10, 2022 • 5 min read

Vegetarian enchiladas smothered in melted cheese are the ultimate comfort meal—and they’re easy to make on a weeknight. This version includes a quick, homemade enchilada sauce recipe that adds mouth-puckering freshness and brightness to the rich vegetable-and-cheese enchiladas.

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What Are Vegetarian Enchiladas?

Vegetarian enchiladas are a Mexican main dish made by wrapping corn tortillas around vegetables, cheese, and a flavorful salsa before baking. You can roll a wide range of fillings into vegetarian enchiladas, such as potatoes, sautéed kale, onions, pinto beans, and cheeses like cotija.

6 Ways to Customize Vegetarian Enchiladas

Vegetables and cheese are standard in vegetarian enchiladas, but there are countless add-ins you can include. Here are some ideas for different combinations—from the type of tortilla you use to the sauce and fillings.

  1. 1. Breakfast enchiladas: Enchiladas aren’t just for dinner. Serve them with scrambled or fried eggs and veggie patties for a savory, satiating brunch.
  2. 2. Flour tortillas: Though enchiladas traditionally feature gluten-free corn tortillas, you can also make them with flour tortillas, which are softer and may produce less structured results. Alternatively, use whole-wheat flour, almond flour, or cassava flour tortillas.
  3. 3. Grains: It’s not traditional, but incorporating cooked grains (or grain-like seeds) into your fillings adds heft and fiber to these enchiladas. Try nutty quinoa, steamed brown rice, or amaranth.
  4. 4. Green vs. red enchiladas: Enchiladas typically come smothered in green or red enchilada sauce. Red enchilada sauce features dried chiles thickened with a roux. (To make a vegan roux, swap the usual butter for vegan butter or vegetable oil.) Green enchiladas usually have a tomatillo-based sauce, like this salsa verde cruda from Chef Gabriela Cámara.
  5. 5. Roasted vegetables: Vegetables like roasted or sautéed bell pepper, sweet potato, and zucchini will add caramelized sweetness to the enchiladas. Versatile enchiladas are a great way to use up leftover roasted vegetables—almost any variety works.
  6. 6. Vegetarian protein: Meatless enchiladas can be just as hearty as classic chicken enchiladas. To approximate meaty texture, add shredded jackfruit, firm tofu, or plant-based sausage to your enchilada filling. (Try using the filling from these jackfruit tacos.) To amp up black bean enchiladas, pulse black beans with pepitas and smoked paprika, creating a ground meat–like texture.

3 Tips for Making Vegetarian Enchiladas

Vegetarian enchiladas boast both flavor and texture—and these tips will ensure a delicious meal (and leftovers). Here’s what to know if it’s your first time making this dish:

  1. 1. Make the sauces first. Once you’ve prepped all of the ingredients, enchiladas are easy to assemble. The sauces taste better if they’ve been allowed to sit, so make those first before preparing the filling.
  2. 2. Warm the tortillas. Cold or room-temperature tortillas can be stiff, but they become pliable when warmed. It’s essential to warm the tortillas in a skillet or over an open flame before filling and rolling the enchiladas: If you skip this step, the tortillas may tear.
  3. 3. Store and reheat. Last night’s enchiladas somehow only get more delicious. Keep leftovers covered in tin foil in the refrigerator, then reheat them in a 350-degree-Fahrenheit oven until warmed through, about 10 to 15 minutes.

Green Vegetarian Enchiladas Recipe

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makes

prep time

10 min

total time

55 min

cook time

45 min

Ingredients

For the enchilada sauce:

For the filling and assembly:

Make the enchilada sauce:

  1. 1

    In the bowl of a food processor or blender, combine the tomatillos, serrano pepper, cilantro, chopped onion, lime juice, garlic, and a few pinches of salt.

  2. 2

    Purée the sauce ingredients until smooth.

  3. 3

    Taste the enchilada sauce for seasoning and set it aside.

Make the filling and assemble the enchiladas:

  1. 1

    In a large pot, combine the cubed butternut squash with the bay leaves and a generous pinch of salt, and add water to cover.

  2. 2

    Bring the butternut squash to a boil and cook until fork-tender, about 15 minutes.

  3. 3

    Preheat the oven to 350 degrees Fahrenheit.

  4. 4

    Drain the butternut squash and remove the bay leaf.

  5. 5

    Set the butternut squash aside in a large mixing bowl.

  6. 6

    In a large skillet over medium-high heat, warm the olive oil and add the sliced onion and bell peppers.

  7. 7

    Sauté the vegetables until the onions are translucent and the peppers have softened, about 5–6 minutes.

  8. 8

    Add the cumin, oregano, and chili powder and cook for one more minute.

  9. 9

    Add the collard greens to the skillet with the onion and pepper mixture and sauté until wilted.

  10. 10

    Season the sautéed vegetables with a generous pinch of salt and transfer them to the bowl with the butternut squash.

  11. 11

    Add the pinto beans and corn to the butternut squash and collards mixture and toss lightly to combine.

  12. 12

    Warm the corn tortillas in a skillet or over a flame until they are flexible and the edges are a bit charred.

  13. 13

    Stack the tortillas on a plate or in a basket and cover them with a clean kitchen towel.

  14. 14

    Add a ½ cup of the enchilada sauce to the bottom of an oven-safe 9x13-inch baking dish and use a spoon or spatula to spread it evenly.

  15. 15

    Fill each tortilla with about two tablespoons of the butternut squash filling.

  16. 16

    Roll the tortilla up like a taco, so the edges overlap. Place the filled tortilla into the baking dish seam-side down.

  17. 17

    Repeat the filling process, placing the filled tortillas in an even layer until you’ve used all of the tortillas and filling.

  18. 18

    Pour most of the remaining enchilada sauce over the top, reserving a ½ cup of the enchilada sauce.

  19. 19

    Sprinkle the shredded cheese over the enchiladas and cover the dish with foil.

  20. 20

    Bake the enchiladas until the sauce and cheese are bubbling and the filling is warmed through, about 20 minutes.

  21. 21

    Remove the foil and bake the enchiladas until the cheese is golden brown, another 5 minutes.

  22. 22

    Remove the enchiladas from the oven and drizzle with the remaining green sauce.

  23. 23

    Garnish the enchiladas with avocado, sour cream, and sliced green onions, and serve hot.

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