Veggie Enchiladas
Veggie enchiladas are the perfect cozy dish that brings warmth and comfort to your dinner table. Packed with vibrant vegetables and wrapped in soft corn tortillas, these enchiladas are a delightful way to enjoy a healthy meal without sacrificing flavor. Whether you’re hosting a gathering or simply looking for a weeknight dinner that the whole family will love, these veggie enchiladas are sure to impress.
Why Veggie Enchiladas is Worth Your Time
There’s something magical about a plate of enchiladas. They’re versatile, customizable, and can be made ahead of time, making them ideal for busy weeknights. Veggie enchiladas are not only delicious but also packed with nutrients from a variety of vegetables. This dish can easily become a staple in your cooking repertoire, as it allows you to experiment with different ingredients while still delivering that comforting enchilada experience. Plus, they’re a fantastic way to sneak in more veggies into your diet!
Shopping List
- 2 tablespoons butter or oil
- 1 cup chopped onion
- 1 red bell pepper, seeded and chopped
- 2 medium zucchinis, chopped (or yellow squash)
- 1 ½ cups diced frozen hashbrown potatoes, thawed
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 14-16 corn tortillas
- 2 cups homemade green enchilada sauce or red enchilada sauce
- 2 cups shredded Mexican cheese blend
What You’ll Need (Gear)
- Large skillet – for sautéing the veggies.
- Mixing bowl – to combine cooked ingredients.
- 9×13 inch baking dish – for assembling and baking the enchiladas.
- Spatula – for mixing and transferring ingredients.
- Aluminum foil – to cover the dish while baking (optional).
Veggie Enchiladas: How It’s Done
Step 1: Sauté the Vegetables
Start by heating the butter or oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, cooking for about 3-4 minutes until they begin to soften. Next, add the chopped zucchini (or yellow squash) and the thawed hashbrowns. Sprinkle in the ground cumin and garlic powder, stirring everything together. Cook for an additional 5-7 minutes or until the veggies are tender and fragrant.
Step 2: Prepare the Tortillas
While the vegetables are cooking, preheat your oven to 375°F (190°C). To make the tortillas more pliable, you can warm them in a dry skillet for a few seconds on each side or wrap them in a damp paper towel and microwave for about 30 seconds.
Step 3: Assemble the Enchiladas
Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish. Take a warmed tortilla, place a generous spoonful of the sautéed veggie mixture in the center, and sprinkle with cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process until all tortillas are filled and arranged in the dish.
Step 4: Top with Sauce and Cheese
Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce evenly over the top, ensuring each enchilada is well-coated. Sprinkle the shredded Mexican cheese blend generously over the sauce.
Step 5: Bake
Cover the baking dish with aluminum foil (if desired) and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
Dairy-Free/Gluten-Free Swaps
- For dairy-free: Use a dairy-free cheese alternative or omit the cheese altogether.
- For gluten-free: Ensure that you use certified gluten-free corn tortillas.
- For a low-carb option: Substitute tortillas with zucchini slices or cauliflower tortillas.
Insider Tips
- Feel free to mix and match vegetables based on what you have on hand. Spinach, mushrooms, and corn make excellent additions!
- If you want a little heat, add diced jalapeños to the veggie mixture.
- These enchiladas can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
- For added flavor, consider mixing in some black beans or pinto beans to the filling for protein.
Shelf Life & Storage
Veggie enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to freeze them, wrap individual portions tightly in plastic wrap and then in aluminum foil. They will last for up to 3 months in the freezer. To reheat, thaw overnight in the refrigerator, then bake at 350°F (175°C) until heated through.
Questions People Ask
Can I use other types of cheese for the enchiladas?
Absolutely! Feel free to use your favorite cheese. Cheddar, Monterey Jack, or even a vegan cheese alternative will work beautifully.
How do I make homemade enchilada sauce?
To make a simple homemade enchilada sauce, sauté garlic in a bit of oil, then add tomato sauce, spices like cumin and chili powder, and simmer until thickened. Adjust seasonings to taste.
Can I make these enchiladas spicy?
Yes! Add chopped fresh jalapeños or a pinch of cayenne pepper to the veggie mixture for an extra kick, or use spicy enchilada sauce to amp up the flavor.
Are veggie enchiladas suitable for meal prep?
Definitely! These enchiladas are perfect for meal prep. Assemble them ahead of time, and then just bake them when you’re ready to serve.
Keep Cooking
- Sally’s Baking Addiction – for sweet treats and baking inspiration.
- Pinch of Yum – for delicious recipes that are easy to follow.
- Minimalist Baker – for plant-based recipes that require 10 ingredients or less.
Make It Tonight
With just a handful of ingredients and simple steps, you can whip up a batch of these flavorful veggie enchiladas tonight. They’re not just a meal but an experience filled with warmth, laughter, and the joy of cooking. Gather your loved ones, and let the delicious aroma fill your kitchen as you create a dish that’s both satisfying and nourishing. Your taste buds will thank you!
Veggie enchiladas are a delightful way to bring together flavors and textures, making them a meal that everyone will rave about. Whether you enjoy them with a side of guacamole, a fresh salad, or simply on their own, these enchiladas are bound to become a favorite in your household. So roll up your sleeves, get cooking, and savor every bite of this veggie-filled goodness!
Veggie Enchiladas
Ingredients
Equipment
Method
- Start by heating the butter or oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, cooking for about 3-4 minutes until they begin to soften. Next, add the chopped zucchini (or yellow squash) and the thawed hashbrowns. Sprinkle in the ground cumin and garlic powder, stirring everything together. Cook for an additional 5-7 minutes or until the veggies are tender and fragrant.
- While the vegetables are cooking, preheat your oven to 375°F (190°C). To make the tortillas more pliable, you can warm them in a dry skillet for a few seconds on each side or wrap them in a damp paper towel and microwave for about 30 seconds.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish. Take a warmed tortilla, place a generous spoonful of the sautéed veggie mixture in the center, and sprinkle with cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process until all tortillas are filled and arranged in the dish.
- Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce evenly over the top, ensuring each enchilada is well-coated. Sprinkle the shredded Mexican cheese blend generously over the sauce.
- Cover the baking dish with aluminum foil (if desired) and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
Notes
- Mix and match vegetables based on what you have on hand.
- Add diced jalapeños for a spicy kick.
- These enchiladas can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
- Consider adding black beans or pinto beans for extra protein.
