Easy Vegetable Enchiladas

Easy Vegetable Enchiladas! Saucy, cheese, filling, comfortable, and loaded with any roasted veggies you desire. Super flexible and simple to make!

Hi to all the enthusiasts of simple vegetable enchiladas!

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These enchiladas are the kind that are saucy, tacky, filling, and so comfortable when pulled hot and bubbling right out of the oven. Likewise, the kind that are really simple to make, and they have, like, a haul of ACTUAL veggies and genuine Mexican cheese tucked into those warm, soft, sauce-soaked tortillas.

These are enchiladas, yes, however truly, primarily, this is a thing that you make to commemorate the truth that consuming truly excellent, comfortable food can likewise indicate eating great deals of healthy veggies which all of it can originate with one breeze of your veggie-loving fingers.

In This Post: Whatever You Required For Vegetarian Enchiladas

Components You’ll Require For These Vegetarian Enchiladas

These enchiladas are simple to make healthy whatever you like, however might we recommend …

And truly, almost any other veggies you might desire. Spinach, mushrooms, corn, poblano peppers, squash, cauliflower … actually all of the above can work.

You’ll likewise require enchilada sauce (or make your own!), black beans, tortillas, and quesadilla cheese.

Sweet Potato black bean vegetarian enchiladas with avocados in a tray.

How To Make Vegetarian Enchiladas

Vegetarian enchiladas ought to begin with … yeah. Veggies.


Here’s my simple, simple, simple method:

  1. Toss your veggies on a sheet pan with a lil’ salt and olive oil treatment. Roast those infants up in the oven.
  2. In a big bowl, integrate the roasted veggies with black beans, quesadilla cheese, and enchilada sauce to make a chunky filling.
  3. Put a little bit of enchilada sauce on the bottom of a 9 × 13 pan. Roll the chunky filling into tortillas. Tuck all the packed tortillas beside each other so they’re comfortable together. Leading with more cheese and enchilada sauce.
  4. Bake the enchiladas up until they’re bubbly hot and serve with avocado, sour cream, a spray of cilantro, and perhaps some hot sauce if you can manage it!

Veggies on a roasting pan.
Filling for veggies enchiladas in a bowl.
Pouring sauce on veggie enchiladas.
Sprinkling cheese on veggie enchiladas.

Utilize a Truly Great Cheese To Make Vegetable Enchiladas

You understand I have viewpoints about this. Please find yourself a bag of velvety, smooth-melting, genuine and tasty quesadilla cheese. Purchase a large bag at Costco and you will go through it in around 3 days due to the fact that it’s so excellent on, oh, let’s see, WHATEVER? It’s the only type of shredded cheese I utilize to include genuine taste in my Mexican and Tex-Mex-ish dishes really the tacky, melty gold requirement!

I can consider say goodbye to fantastic thing to take out of your oven tonight than a pan of these healthy, veggie-loaded charms. Easy vegetable enchiladas for Prez!

Easy Vegetable Enchiladas: Regularly Asked Concerns

Can I make my own enchilada sauce or should I purchase it?

Either works! Store-bought works, we choose one with genuine components and excellent taste. Homemade would likewise be tasty if you have time. This is a simple mixer enchilada sauce that utilizes genuine veggies (onion, tomatoes, garlic) as the base. It can be simmered down while the veggies roast. This is a smoother, thicker enchilada sauce that utilizes flour and spices as the base. Likewise excellent!

What other veggies can I contribute to these enchiladas?

Mushrooms, squash, poblano peppers, zucchini, and/or cauliflower would all be excellent alternatives!

I can’t discover quesadilla cheese. What else can I utilize?

Shredded Mexican-style cheese works well here.

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Veggie enchiladas on a plate with a fork

Easy Vegetable Enchiladas

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Easy Vegetable Enchiladas! Saucy, cheese, filling, comfortable, and loaded with any roasted veggies you desire. Super flexible and simple to make!




  1. Veggies: Preheat the oven to 425 degrees. Organize veggies on a big sheet pan. Toss with olive oil and salt. Roast for 25-30 minutes.
  2. Filling: In a big bowl, integrate roasted veggies with the black beans, 1 cup quesadilla cheese and 1 cup enchilada sauce. Stir/ carefully mash to make a chunky filling.
  3. Roll Enchiladas: Spread some enchilada sauce on the bottom of a 9 × 13 pan. Roll filling into tortillas, and position them seam-side down in the pan. Cover with staying sauce and cheese.
  4. Bake: Cover with foil and bake for 15-20 minutes, up until bubbly and hot. Serve with avocado pieces, cilantro, and a capture of lime! And settle in for some comfortable Tex-Mex vegetable goodness.

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