Colorful presentation and packed with protein despite a lack of meat? You must be talking about these Vegetarian Enchiladas!
Enchiladas, the dish we all know and love to order from our favorite Mexican restaurant, have been around for a long time. The Mayans made an early version of this dish using tortillas, which they called ‘tlaxcalli’ in Nahuatl (the Aztec language). As it often happens, that dish evolved over time into what we now know them to be. While the most popular filling may be chicken and cheese, throughout the ages, fillings have ranged from small fish to beef to poblano peppers.
Our Vegetarian Enchiladas are most closely related to the poblano pepper enchiladas, as they contain no meat and rely on veggies for the tasty filling. The black beans and whole wheat tortillas are protein- and fiber-packed additions that make this delicious meal even heartier and healthier. Corn tortillas are the standard, but whole wheat tortillas provide whole grains and that extra fiber that will fill you up. Of course, if you want a gluten-free option, corn tortillas are an easy substitute!
Whichever type of tortilla you use, you will love these Vegetarian Enchiladas from your first flavorful bite. The red enchilada sauce softens the tortillas, and the filling is zesty. The black bean-butternut squash combo is out of this world. Nutty, earthy black beans perfectly complement the slightly sweet butternut squash. And if you’re short on time, purchase pre-chopped butternut squash in the produce section of your grocery store! Topping everything off is the melted cheese and whatever cold toppings you love (I go with sour cream, salsa, and fresh cilantro, but you do you!).
Rock the Roll: Rolling Your Enchiladas
To get picture-perfect enchiladas with no messy filling leaks, you need to roll your enchiladas tightly. First, make sure you have tortillas that are at least 6 inches in diameter. Place the tortilla on a cutting board and spoon a scoop of filling to the bottom center of the tortilla. Make sure there is a little space on either end of your filling scoop; it should be centered but not fill up the whole horizontal space. Before starting to roll, tuck in the right and left sides of the bottom part of the tortilla. Then, with your thumbs, flip up the bottom edge and roll it tightly over your filling. That way the sides will seal as you roll and prevent any spillage!
FAQs & Tips
How do I prep and store these enchiladas?
Vegetarian Enchiladas are easy to make ahead of time. If you plan on eating them within 24-36 hours, simply prep up until Step 6, seal with foil or plastic wrap, and refrigerate until ready to bake. If you want to freeze them, prep through Step 5 but omit the shredded cheese, wrap in foil, and freeze for up to 2 months. Thaw overnight in the fridge. When ready to bake, sprinkle with cheese. Leftovers can be stored in the refrigerator for up to 4-5 days in an airtight container.
Can you make these vegan?
Yes! They are super-easy to make totally plant-based. Doublecheck that the canned enchilada sauce is vegan. Other than that, simply leave out the shredded cheese on top or substitute with vegan shredded cheese. Everything else in the original recipe is vegan.
What can I sub out for the black beans?
If you are not a black bean fan, the easiest substitution is canned pinto beans. Other options include meatless crumbles or refried beans, but those will both create a different texture in the filling. Any of the three are excellent sources of protein to sub out for the black beans, however.
Serving Suggestions
Definitely serve Vegetarian Enchiladas with chips and salsa! Try our Best Homemade Salsa for a fresh take on this popular dip. For a hearty side, try Val’s Corn Pudding or Esquites (Mexican Corn Salad). Either is a great option to serve alongside this dish. Finally, don’t forget about the toppings: I like to set out a bunch of bowls filled with a variety of toppings. Try sour cream, sliced jalapenos (pickled or fresh), diced tomatoes, chopped cilantro, and lime slices. That way each person can top their enchiladas with whatever they like!
Vegetarian Enchiladas
Ingredients
- 1 tablespoon olive oil
- 1 small red onion diced
- 3 1/2 cups butternut squash cubed (about 1 small squash)
- 3 cloves garlic minced
- 1 1/2 teaspoons ground chipotle chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 can 15 ounces low sodium black beans, rinsed and drained
- 1 can 10 ounces red enchilada sauce
- 3/4 cup sharp cheddar cheese grated
- 6 whole wheat tortillas taco-sized
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 2-3 minutes.
- Add cubed butternut squash, minced garlic, chipotle chili powder, cumin, salt, and black pepper to the skillet. Cook until squash is tender but still firm, about 6-8 minutes. Stir in black beans to warm, then remove from heat.
- Spread a small amount of enchilada sauce on the bottom of the prepared baking dish.
- Spoon a heaping 1/2 cup of the squash and bean mixture onto each tortilla, roll up tightly, and place the seam side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with grated cheese.
- Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- Allow to cool for a few minutes before serving.
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