The reason this is the Best Vegetarian Enchilada Recipe Ever is not only because of the delicious produce packed into the warm tortillas, but also because of the method in which the vegetables are cooked, and a secret, unexpected ingredient . . . The first time I made these was right after a dessert party, when we were all craving something deliciously savory. At our dessert party, we devoured hese Double Chocolate Almond Spice Cookies.



Ooops, I digress.

So now I’m happy to share the best vegetarian enchilada recipe with you! It’s so incredibly tasty, and I love making these for family dinners, and on the weekends when people might come over.

What’s in this Vegetarian Enchilada Recipe?

red onion

garlic

bell pepper

jalapeño

white corn

vermouth

cumin

lime juice

cilantro

spinach

Ancho Chile Enchilada Sauce

grated Mexican cheese blend

tortilla

avocado

It really is the best vegetarian enchilada I’ve tasted, and cooked! Of course, I’m hoping you’ll feel the same way once you try it.

What makes this the Best Vegetarian Enchilada Recipe Ever?



I love to layer flavors as I sauté, and it’s this process that makes the vegetables in these enchiladas so delicious.

The key is cooking each “layer” to perfection, before adding the next. And by “perfection,” I mean achieving a beautiful golden caramel color. Caramelizing them — bringing all of the natural sugars to the surface for maximum flavor.

The pan is deglazed with a secret ingredient: vermouth!

These enchiladas make for one hearty, healthy, and super yummy meal. Great for lunch or dinner — and you can crack an egg over them for breakfast, too!

What’s the best enchilada sauce to use?

These crazy delicious vegetarian enchiladas are cooked in my absolute favorite enchilada sauce — Ancho Chile Enchilada Sauce. You can also use your favorite recipe, or to save time, a bottled sauce you like.

The flavors in my enchilada sauce recipe are so deep and rich — it’s almost like mole!

And my homemade Tomatillo Enchilada Sauce is fabulous, if your prefer a green sauce.

This is a true comfort food all around. And trust me, even a meat and potatoes carnivore would devour this!

Enjoy every last bite of what I hope will be the best vegetarian enchilada recipe you’ve ever tasted!

5 from 10 votes Print Best Vegetarian Enchiladas Ever! Prep Time 10 mins Cook Time 30 mins Total Time 40 mins The reason this is the Best Vegetarian Enchilada Recipe Ever is not only because of the delicious produce packed into the warm tortillas, but also because of the method in which the vegetables are cooked. Course: Main Course Cuisine: Mexican Keyword: great for a crowd, Mexican dinner recipes, vegetarian comfort foods Servings : 6 Calories : 398 kcal Author : Valentina K. Wein Ingredients olive oil for the pan

1½ cups red onion, finely chopped

1½ tablespoons garlic, minced

1½ cups red bell pepper, finely chopped

3 tablespoons jalapeño pepper, seeds removed, super finely chopped

1¾ cup fresh white corn (from about 3 ears)

½ cup dry vermouth

1½ teaspoon ground cumin

3 tablespoons fresh llime juice

3 tablespoons fresh cilantro, washed and dried, roughly chopped

6 cups loosely packed fresh, baby spinach leaves, washed and dried

salt and pepper to taste

about 2¼ cups Ancho Chile Enchilada Sauce (click here for a recipe)

2½ cups Mexican cheese blend (Sharp Cheddar, Monterey Jack are great), shredded

10 small corn or flour tortillas (use corn for gluten-free version)

avocado and tomato slices to garnish (optional) Instructions Preheat the oven to 350°F. Place a large sauté pan over medium-high heat and coat it with the olive oil. Add the onion and cook until it's soft and beginning to brown, about 5 minutes. Then add the garlic, red pepper, and jalapeño pepper. Continue to cook over medium-high heat, stirring periodically until everything is soft and beginning to brown, another 5 minutes or so. Now add the corn and cook for just a couple of minutes. Turn off the heat and deglaze the pan with the vermouth. Turn the heat to medium and cook off the vermouth almost completely -- this should take about 2 minutes.

Stir in the cumin, lime juice, and cilantro. Add the spinach and cook for another few minutes, just to wilt it. Season to taste with salt and pepper. (Here's How.) Pour 3/4 cup of the enchilada sauce into a rectangular baking dish, approximately 9 X 13 X 2-inches, and spread it out. Then one at a time, assemble the enchiladas: Add 1 more cup of the enchilada sauce to a shallow bowl and dredge a tortilla into it, coating both sides. Then add about 1/3 cup of the vegetable mixture, in a line, in the center of the tortilla and sprinkle it with about 1 tablespoon of the cheese. Roll the tortilla and place it to one end of the dish, with the seam side down. Repeat this process with the other 9 tortillas. Add the remaining enchilada sauce and cheese evenly over the top of the rolled enchiladas. Place uncovered in the oven until the cheese is melted and the tortillas have softened a bit, about 10 to 15 minutes. Serve with freshly sliced avocados and and tomatoes if desired.

Recipe Notes Using the corn tortillas makes this a perfect gluten-free meal!

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