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How to Make Jeannie's Vegetarian Enchiladas - A Step-by-Step Guide

Enchiladas are a classic Mexican dish that can be easily adapted to suit a vegetarian diet. This recipe for Jeannie's Vegetarian Enchiladas is not only delicious and satisfying, but it also delivers all the traditional flavors and textures of the original dish. It's the perfect way to enjoy a meatless version of a beloved Mexican favorite.

These enchiladas are filled with a delicious combination of black beans, corn, and cheese, and then topped with a zesty homemade enchilada sauce. T...

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Ingredients

  • 2 tablespoons vegetable oil
  • 2 bunches green onions, coarsely chopped, divided
  • 1 large red bell pepper, seeded and chopped
  • 3 cloves garlic, diced
  • 1 large tomato, chopped
  • ½ cup sliced black olives
  • 2 jalapeno peppers, seeded and diced
  • 2 cups drained canned black beans
  • 1 ½ cups cooked white rice
  • 1 (8 ounce) package cream cheese, softened
  • 1 ½ cups shredded Cheddar cheese, divided
  • ½ cup chopped fresh cilantro
  • ½ lime, juiced
  • 1 dash hot sauce (such as Tabasco®), or to taste
  • 2 (8 ounce) cans enchilada sauce
  • 8 (10 inch) flour tortillas
  • ½ cup sour cream, or to taste

Information

  • Prep Time: 40 mins
  • Cook Time: 18 mins
  • Total Time: 58 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat oil in a large skillet over medium heat. Add most of the green onions, reserving some in a bowl, red bell pepper, and garlic; cook and stir until fragrant, about 3 minutes. Add tomato, black olives, and jalapeno peppers; cook and stir over low heat until tomato is soft, about 5 minutes.
  • Mix black beans and rice together in a large bowl. Fold in tomato mixture. Stir in cream cheese, 1 1/4 cup Cheddar cheese, cilantro, lime juice, and hot sauce.
  • Divide black bean mixture evenly among tortillas using a large spoon. Roll up tortillas.
  • Spread a thin layer of enchilada sauce in a large, shallow baking pan. Arrange rolled tortillas seam side-down over the sauce; cover with remaining enchilada sauce. Sprinkle reserved green onions and remaining 1/4 cup Cheddar cheese on top. Cover baking pan with aluminum foil.
  • Bake in the preheated oven until Cheddar cheese is melted, 10 to 15 minutes. Serve enchiladas with sour cream.

    • Nutrition

    626 cal.

    • Total Fat: 31g
    • Saturated Fat: 15g
    • Cholesterol: 59mg
    • Sodium: 1138mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 10g
    • Total Sugars: 5g
    • Protein: 21g
    • Vitamin C: 49mg
    • Calcium: 376mg
    • Iron: 6mg
    • Potassium: 818mg

    Categories

    Appetizer recipes
    Main recipes
    Vegetarian recipes
    Mexican recipes
    Enchilada recipes