Vegetarian Enchiladas With Bell Peppers And Tons Of Cheese!
Vegetarian enchiladas topped with cheese

Vegetarian Enchiladas With Bell Peppers And Tons Of Cheese!

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Whether you’re vegetarian or not, these Vegetarian Enchiladas are perfect for dinner with friends, family, or even co-workers. Everyone seems to love these. They are always a big hit whenever I bring them to a dinner party.

I don’t make these at the house very often. Since I cook for all boys. They are of course…Big meat-eaters. So when I cook enchiladas for them I usually make my famous Chicken Enchiladas.

Vegetarian Enchiladas With My 10 Minute Enchilada Sauce

Over the years, I’ve gotten used to making my quick enchilada sauce, since it only takes about 10 minutes to make. It’s so much faster than the beef enchilada sauce that I use for my gluten-free enchiladas…I know, I know so many enchilada recipes! They are so good though…Can you blame me?

Let’s Talk Beans!

When it comes to beans in Mexican dishes and especially enchiladas, people most often use black beans. However, you can also use pinto beans. Either of these are a really good choice. They both go well with all of the other ingredients.

You can also do both of these beans. I like mixing it up and having a couple of different beans in my enchiladas!

Ingredients You’ll Need…To Make Vegetarian Enchiladas

What kind of veggies should go into Vegetarian Enchiladas? I love adding red onions, garlic cloves, and bell peppers are a must!

Most people pack their’s with black beans and corn, but I am a big vegetable lover. I do add beans and corn, but that’s not the meat and potatoes (or so some say)…of this recipe.

Another ingredient I like to add that is sort-of meaty…Are mushrooms! Mushrooms have similar textures to meat and just give dishes a fullness that I love. I don’t always need meat, but mushrooms are so good in these Vegetarian Enchiladas!

Vegetarian enchiladas topped with cheese

Vegetarian Enchiladas With Tons Of Cheese!

Yield: 12
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Packed with bell peppers, onions, garlic, beans, a little corn, these Vegetarian Enchiladas are oh-so-good!

I'm including the ingredients for enchilada sauce for easier shopping, however, the recipe is at Quick Enchilada Sauce...I'm sorry if this is an inconvenience, but there are several recipes that use the recipe, and is better to have it centrally located. Let me know in the comments if this is a huge inconvenience to you.

Ingredients

Enchilada Ingredients

  • 2 cups Water or Broth of Choice
  • 6oz can Tomato Sauce OR 2 tbsp Tomato Paste + 4oz water
  • 4 tbsp Mild Chile Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Cumin
  • 1/4 tsp Oregano
  • 2 tbsp Flour OR Corn Starch + 1/4 cup water (mixed)

Filling Ingredients

  • 1 Red Onion, minced
  • 3 Garlic Cloves, minced
  • 1 Yellow Bell Pepper, diced
  • 1 Red Bell Pepper, diced
  • 1/2 lb. Mushrooms, chopped
  • 1 cup Frozen Corn
  • 14oz Canned Beans, drained (I suggest pintos or black beans)
  • 12 Corn Tortillas
  • 1 cup Shredded Cheddar Cheese
  • 1 cup Shredded Mozzarella

Instructions

  1. First, make the enchilada sauce, then set it aside.
  2. Preheat the oven to 400ºF.
  3. Spray a large casserole dish with non-stick cooking spray and set aside.
  4. Saute onion, garlic, mushrooms, and peppers in a large skillet.
  5. Add the corn and beans and cook for another 5 minutes.
  6. Wrap corn tortillas in a paper towel or clean kitchen towel (cheesecloth preferably) and microwave for about 30 seconds.
  7. Add 1/4 of the filling to each tortilla
  8. Next, add a little cheese to each and then roll them up.
  9. Place them seam-side down in the casserole dish.
  10. Repeat these steps until you fill up the casserole dish.
  11. Pour the enchilada sauce over the top of the tortillas.
  12. Next, sprinkle the leftover cheese over the top.
  13. Bake for about 15-20 or until hot and bubbling.
  14. Garnish with cilantro, sour cream, or other favorites.

Notes

Refrigerate any leftovers.

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Nutrition Information
Yield 12 Serving Size 2
Amount Per Serving Calories 234Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 15mgSodium 440mgCarbohydrates 39gFiber 5gSugar 6gProtein 9g

For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.

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More Enchilada Recipes!

I like experimenting since I love enchilada sauce so much…For that reason, I’ve made a few enchilada recipes.

The first recipe I came up with was this Cheese Enchiladas Recipe. These are the only enchiladas that I make with a beef enchilada sauce that IS NOT quick! If you know anything about me, I love making quick easy meals.

The good thing about those enchiladas is that you can freeze the sauce, so even though it takes over an hour to make the sauce, I can also get a few meals out of it.

My three teenage boys love…LOVE…My Beef Enchiladas Recipe. Of course, they do! It’s packed with tons of meat and cheese. What’s not to love?

The kid’s second favorite enchilada that’s super easy to make is the Cheese and Onion Enchiladas. The kids don’t usually know there are onions in it. I like sneaking veggies into foods they love. Shhh…!

If you’re interested in making authentic enchiladas, check out this YouTube video.

I’d love To Know what you think!… Leave me a comment!

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Vegetarian enchiladas covered with cheese

2 thoughts on “Vegetarian Enchiladas With Bell Peppers And Tons Of Cheese!”

  1. We helped Kristi taste test this recipe and we loved it! It was soo good. Since, I’m vegetarian she though it would be a great idea to have me test it. Compared to other recipes I’ve tried this is my new favorite! I’m definitely adding this to my menu!

    Thanks Kristi!

    Love, Sharay

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