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.
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.
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 it the Best Vegetarian Enchilada Recipe Ever, you ask?
- 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!
These crazy delicious vegetarian enchiladas are cooked in my absolute favorite enchilada sauce — Ancho Chile Enchilada Sauce.
The flavors 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!
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.
- olive oil for the pan
- 1 1/2 cups red onion, finely chopped
- 1 1/2 tablespoons garlic, minced
- 1 1/2 cups red bell pepper, finely chopped
- 3 tablespoons jalapeño pepper, seeds removed, super finely chopped
- 1 3/4 cup fresh white corn (from about 3 ears)
- 1/2 cup dry vermouth
- 1 1/2 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 2 1/4 cups Ancho Chile Enchilada Sauce (click here for a recipe)
- 2 1/2 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)
Preheat the oven to 350 degrees 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.
Using the corn tortillas makes this a perfect gluten-free meal!