Easy Vegetarian Enchilada Recipe

Our endless flexible vegetarian tortilla recipes Use a variety of vegetables, beans and delicious tortilla sauce. You can easily replace your favorite vegetables and beans!

I’m always happy when we make these vegetarian tortillas with vegetables and beans. They are simply made, flexible, and the real taste is amazing. For more vegetarian recipes, see our Easy Vegetarian Tortillas.

For more nachos, see our super popular green chicken tortillas or these red chicken enchiladas. I also have two homemade enchilada sauces for you to try and I have some suggestions below about store-buy options.

Key Ingredients

• Tortilla sauce: I have some suggestions on the sauce. First, there are store-bought tortilla sauce. I love Hatch and Frontera. I also have two homemade seasonings on my blog. Try my mix of authentic enchilada sauce made with real chili, or a simple tortilla sauce made with chili powder and spices. Both are delicious!
• Tortillas: I love tortillas. You can make homemade tortillas or use high-quality store-buying bags.
• vegetable: In my photos, I use a mixture of onion, pepper, mushrooms, corn and spinach, but you can easily replace your favorite vegetables. I like to use quick-cooked veggies and cook them all in a skillet before adding them to the tortillas. If you want to add more heartier vegetables (such as butternut squash or sweet potatoes), consider baking first.
• beans: I use pinto beans in the photos, but black beans (especially homemade black beans) are also great. I used to use white beans and lentils as well, so please use something you like!
• cheese: I like to use melted stuff like Monterey Jack or Oaxaca Cheese (Mexican melted cheese similar to Mozzarella).

How to make vegetarian tortillas

For the best, most authentic nachos, use tortillas. Since corn tortillas tend to crack in cold or even at room temperature, we gently apply it in the oil and put it in the oven to warm it up. This simple step makes them more flexible, which makes filling and rolling enchiladas easier.

For vegetable filling, we use a frying pan and then start with cooking the onions. They need a little bit to start softening and sweetening. Then we threw the peppers and mushrooms. After a few minutes, I added beans, corn and spinach.

Before filling the tortillas, I stir a little hot sauce in the vegetables and then taste to make sure the filling doesn’t require any extra salt and pepper.

From there, these vegetable tortillas are very simple. Add some seasoning to the bottom of the baking tray and place the tortillas on top. Sprinkle more sauce in the middle and end with plenty of melted cheese.

I covered the baking tray with foil and bake until the whole baking tray is heated. I then found this dish and let it continue baking to make the cheese melt and golden.

I like to use these vegetarian tortillas as separate dishes or next to rice. I especially like this Mexican rice or our cilantro lime rice (all with so much flavor!). You can also serve them to fresh Pico de Gallo, sour cream and homemade avocado sauce!