How to Make Delicious Vegetable Enchiladas at Home

Enchiladas, a beloved dish with roots in Mexican cuisine, offers a symphony of flavors and textures that tantalize the taste buds. While traditional recipes often feature meat, these vegetarian enchiladas are a celebration of vibrant, plant-based goodness that will satisfy even the most dedicated carnivore. Imagine warm corn tortillas filled with savory sautéed vegetables, bathed in a rich, smoky sauce, and topped with a generous sprinkle of melted cheese. It’s a dish that’s both comforting and exciting, perfect for a weeknight dinner or a special occasion.

In this guide, we’ll walk you through every step of making delectable vegetable enchiladas, from choosing the freshest ingredients to achieving that perfect balance of flavors. Get ready to impress your family and friends with this crowd-pleasing vegetarian masterpiece!

Ingredients You’ll Need

For the Filling:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper (any color), chopped
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth
• 1/2 cup chopped fresh cilantro

For the Sauce:

• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1 (15-ounce) can tomato sauce
• 1/2 cup vegetable broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Other:

• 6-8 corn tortillas
• 1 cup shredded cheddar cheese (or your favorite cheese for enchiladas)
• Optional toppings: Sour cream, salsa, sliced avocado, chopped cilantro

Essential Tools

• Large skillet
• Medium saucepan
• 9×13 inch baking dish
• Small bowl for mixing spices

Let’s Make Some Enchiladas!

Step 1: Preparing the Flavorful Filling

1. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
2. Stir in the diced zucchini and corn kernels. Continue cooking until the vegetables are tender-crisp, about 3-5 minutes more.
3. Sprinkle the chili powder, cumin, salt, and black pepper over the vegetables. Cook for an additional minute, stirring constantly, to allow the spices to bloom and release their fragrant oils.
4. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 2-3 minutes, or until the broth has slightly reduced and the flavors have melded.
5. Stir in the chopped cilantro and remove the pan from the heat.