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Vegetarian enchilada, cut in half on a white plate with avocado slices and diced tomato on top.

Best Vegetarian Enchiladas Ever!

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 398 kcal
Author Valentina K. Wein

Ingredients

  • 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)

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Place a large sauté pan over medium-high heat and coat it with the olive oil.
  3. 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.
  4. 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.

  5. 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.)

  6. 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.

  7. Place uncovered in the oven until the cheese is melted and the tortillas have softened a bit, about 10 to 15 minutes.
  8. Serve with freshly sliced avocados and and tomatoes if desired.

Recipe Notes

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