Vegetarian Enchiladas Best Ever Wellplated Com

Healthy and packed with colorful veggies, these tasty vegetarian enchiladas are a big ol’ pan of cheesy delight. This recipe:

Is quick to pull together, thanks to the help of a few pantry items.So tasty, I’m just as likely to make a pan of this Mexican vegetarian enchiladas casserole for only for Ben and myself as I am for a group of friends.Features simple ingredients and crowd-pleasing flavor.Easy enough to become a part of your weeknight meal rotation (along with my Vegetarian Burrito) and special enough to save for a dinner with friends or game day party.

These truly are the BEST EVER vegetarian enchiladas!

How to Make Vegetarian Enchiladas

Today’s easy vegetarian enchiladas recipe keeps the inspiration from my creamy white Butternut Squash Spinach Enchiladas, but is quicker and more convenient to make. A few time-saving pantry staples like canned enchilada sauce and black beans put you ahead of the dinner game. If you’d like to take a bit more time with the recipe, you can also make these vegetarian enchiladas with my homemade Enchilada Sauce and these Instant Pot Black Beans.

The Ingredients

Butternut Squash. Sweet, nutty, and unexpectedly wonderful in enchiladas. Plus, butternut squash is packed with vitamins, potassium, and magnesium.Red Onion. Adds beautiful color and depth to the dish.Black Beans. Creamy, protein-packed goodness. The black beans pair perfectly with the butternut squash and make the enchiladas extra filling. Red Enchilada Sauce. A mild sauce with oodles of smoky flavor that coats every bite. Spices. For a deep, smoky flavor that’s a pleasing contrast to the sweetness of the butternut squash.

Sharp Cheddar Cheese. Nothing beats the melty topping of cheddar cheese! Tortillas. I used whole-wheat tortillas to bump the nutrition content, but you can use any tortillas you prefer.

The Directions

Recipe Variations

Vegetarian Enchiladas with Refried Beans. For vegetarian enchiladas refried beans, swap refried beans for the black beans. Spread them in the tortilla, before adding the sautéed butternut squash. (See Instant Pot Refried Beans and Crock Pot Pinto Beans for a recipe.)Vegetarian Enchiladas Without Beans. Simply leave them out or try adding sautéed tofu like in my surprising and oh-so-yummy Vegan Enchiladas. (Another tofu hit: Tofu Tacos!)Sweet Potato Vegetarian Enchiladas. Swap sweet potato or a squash that is similar in texture and flavor to butternut, such as kabocha or hubbard. Just make sure that, for your own sanity, it’s easy to peel and cube.Vegetarian Enchiladas with Spinach. Add even more veggies by stirring a few handfuls in with the butternut squash towards the end of its sauté time.

Storage Tips

To Store. Baked enchiladas can be stored in an airtight storage container in the refrigerator for up to 5 days.To Reheat. Gently reheat enchiladas on a baking sheet in the oven at 350 degrees F until warmed through. You can also rewarm this recipe in the microwave.To Freeze. Let the pan cool completely. Store leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator.