Vegetarian Enchiladas are a classic Mexican recipe. Enjoy this vegetarian enchiladas version with spinach. They are filled with all the great tasting veggies that you will love.
This Vegetarian Enchiladas recipe is one of our favorite Mexican dishes. In just about a half an hour your enchiladas will be ready to enjoy. Make these with black bean, corn and the other fillings we like to use inside or substitute some of the ingredients with something you like better!
Vegetarian Enchiladas Recipe Ingredients
These vegetarian enchiladas are filled with all the best veggies use in enchiladas. Bursting with a ton of flavor using the following ingredients.
- Garlic and Onion add a little pep to the enchiladas. These are ingredients are both great for you too.
- Corn, Blackbeans, and Peppers for the filling give them a nice texture and flavor
- Sour Cream and Lime are the finishing touches that give these vegetarian enchiladas a classic flavor
How to Make Vegetarian Enchiladas
Put the chopped onion and the chopped cloves into a heated pan.
Add the chopped peppers, the corn, the black beans. Stir the vegetables, add the salt and cook for about 10 minutes.
Add the chopped baby spinach and cook a little longer.
Fill the corn tortillas with the veggies and top with cheese.
Put in the enchilada sauce: half of the sauce on the bottom and half on top of the rolled tortillas
Put some cheese on the top of the Enchiladas and bake that for another 2-3 minutes. Add chopped parsley and green hot pepper on the top.
Enjoy the Mexican flavors!
Vegetarian Enchilada with Spinach
Ingredients
- 2 garlic cloves
- ½ onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 3 cups enchilada sauce
- 1 cup grated cheese
- 1 cup black beans (canned)
- ½ cup corn (canned)
- ½ cup baby spinach
- 1 lime
- ½ cup sour cream
- 5 corn tortillas
Instructions
- Preheat the oven to 400 F.
- Heat the oil in a pan on medium heat, add the chopped onion and the chopped cloves. Roast until golden brown.
- Add the chopped peppers, the corn, the black beans. Stir the vegetables, add the salt and cook for about 10 minutes.
- Add the chopped baby spinach and cook for another 2-3 minutes.
- Fill the corn tortillas with the vegetable filling, put some cheese on the top, roll the tortillas.
- Pour half of the enchilada sauce into the baking dish and put the rolled tortillas there. Pour the other half of the sauce on the top of the rolled tortillas and bake it for 18 minutes in the preheated oven.
- Put some cheese on the top of the Enchiladas and bake that for another 2-3 minutes. You can use chopped parsley and green hot pepper on the top for serving. Let it cool for 5 minutes and enjoy the Mexican flavors!