Easy 5-ingredient Enchiladas: vegetarian bean recipe

5-Ingredient Enchiladas: A Veggie Delight You’ll Adore!

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Easy 5-ingredient Enchiladas: vegetarian bean recipe – Welcome to a taste sensation that’s bound to tickle your taste buds and leave you craving for more! We’re talking a simple recipe with the center of each tortilla filled with cheesy black bean filling, topped with green homemade enchilada sauce. It’s the perfect enchilada recipe for easy enchiladas. Make it as a quick casserole, bake in an air fryer, or make in a slow cooker or instant pot. It doesn’t get much easier than this casserole dish for busy nights. 

Enchiladas have long been a beloved classic in Mexican cuisine, celebrated for their rich, saucy, and oh-so-comforting appeal. Today, we’re diving headfirst into the world of enchiladas, where tradition meets simplicity, and flavor reigns supreme.

Enchilada recipes have traversed continents, finding their way onto dinner tables around the globe. These delightful rolled tortillas filled with an assortment of fillings have secured their place as a household favorite. And what makes them even more tantalizing? The fact that they’re effortlessly adaptable to different dietary preferences, including the delightful world of vegetarian cuisine.

5 star enchiladas recipe

Now, let’s introduce you to a star of the enchilada show: our 5-ingredient enchiladas! We’ve stripped down the complexity and focused on five simple yet flavorful components, with the versatile black bean taking center stage. As we embark on this Mexican food culinary journey, we’ll unveil the secrets to creating a vegetarian masterpiece that’s quick, easy, and oh-so-satisfying.

So, if you’re ready to discover a harmonious blend of flavors and embark on a delightful vegetarian adventure, look no further. These 5-ingredient enchiladas are the must-make dish that will have you savoring every bite. Get your apron on, and let’s dive into the world of simplicity and savory indulgence. It’s enchilada time!

What are enchiladas

Enchiladas are a beloved Mexican dish that has made its way into the hearts and kitchens of food enthusiasts worldwide. Let’s dive into the rich history and origins of enchiladas, with a special focus on vegetarian black bean enchiladas, and how this delicious meat free enchilada evolved.

Origins and History of Enchiladas:

Enchiladas trace their roots back to ancient Mexican civilizations, possibly as far back as the Aztecs and Mayans. The name “enchilada” itself comes from the Spanish word “enchilar,” which means “to season with chili.” This is a testament to the prominent role that chili peppers have played in Mexican cuisine for centuries.

Historically, enchiladas were created by filling tortillas with various ingredients and then drenching them in chili sauce. These chili sauces were made from a variety of peppers and spices, imparting unique regional flavors to the dish.

The Evolution of Enchiladas:

Over time, enchiladas evolved with the fusion of indigenous Mexican ingredients and European influences brought by Spanish conquistadors. The traditional chili sauce was combined with ingredients like cheese, beans, and meats, giving rise to a wide range of delicious fillings.

Today, enchiladas are a diverse family of dishes, each with its own regional or cultural twist. They can be made with flour or corn tortillas, filled with an array of ingredients, and topped with various sauces. Whether you prefer red, green, mole, or creamy sauces, there’s an enchilada variation to suit every palate.

Vegetarian Black Bean Enchiladas:

One standout variation in the world of enchiladas is the vegetarian black bean enchilada. These enchiladas are a testament to the versatility and health benefits of plant-based cuisine. They feature savory black beans as the star ingredient, providing protein and fiber for a satisfying and nutritious meal.

To prepare vegetarian black bean enchiladas, cooked black beans are combined with a flavorful green enchilada sauce. This sauce infuses the dish with a zesty, tangy kick. The mixture is then rolled into corn tortillas, topped with generous layers of shredded cheese, and baked until golden and bubbling.

Whether you’re a vegetarian or simply looking to enjoy a delicious and wholesome Mexican-inspired meal, vegetarian black bean enchiladas are a fantastic choice. They offer a balance of flavors and textures that make each bite a delightful experience.

In summary, enchiladas have a storied history rooted in ancient Mexican traditions, and they continue to evolve with modern culinary influences. Vegetarian black bean enchiladas, in particular, showcase the adaptability of this dish and highlight the delicious possibilities of plant-based cuisine. So, why not embark on a culinary journey and savor the flavors of enchiladas in all their variations, from classic to contemporary?

Equipment needed to make enchilada casserole

To make this delicious Vegetarian Black Bean Enchilada Casserole using the provided recipe, you’ll need the following equipment:

1. Oven Method:

• Oven
• Baking dish

2. Air Fryer Method:

• Air fryer
• Oven-safe dish that fits inside the air fryer basket

3. Crockpot Method:

• Slow cooker or crockpot

4. Instant Pot Method:

• Instant Pot or electric pressure cooker

5. Common Equipment (for all methods):

• Large bowl for mixing
• Measuring cups and spoons
• Spatula or spoon for layering and spreading
• Foil (for oven method, optional for covering)
• Oven mitts or heat-resistant gloves
• Serving platter or individual plates
• Optional: Tortilla warmer or clean kitchen towels to keep tortillas warm

With these cooking tools, you’ll be all set to create a delightful and convenient meal of Vegetarian Black Bean Enchilada Casserole using the cooking method that suits your preference. Enjoy your flavorful enchilada casserole!

5 Key ingredients for making 5 ingredient enchiladas

Are you ready for a scrumptious, hassle-free feast? Look no further than our 5-ingredient enchiladas, where simplicity meets flavor in a glorious fiesta for your taste buds. Let’s dive into the star players that make this dish a Mexican masterpiece!

1. Cooked Black Beans (2 cups, about 400g):

    These hearty legumes are the protein-packed heart of our enchiladas. They bring a satisfying texture and earthy richness, ensuring every bite is filled with plant-based goodness. Plus, they’re a great source of fiber, perfect for a wholesome meal. Alternatively, you can substitute with pinto beans, red kidney beans, or your preferred beans. 

2. Green Enchilada Sauce (2 cups, about 480ml):

    Our secret weapon is a cup of the enchilada sauce! This sauce is the lifeblood of enchiladas, infusing them with a zesty, tangy flair. Made from roasted green chilies and spices, it bathes the tortillas in a savory embrace. It’s where the magic happens, transforming a simple meal into a fiesta of flavors.

3. Corn Tortillas (8 tortillas):

    The trusty vessel that cradles our filling. Corn tortillas offer an authentic, rustic touch. But don’t let their humble appearance fool you – they play a crucial role! Gently warmed to pliability, they roll up our ingredients snugly, ready to soak up the enchanting sauce.

4. Shredded Cheese (2 cups, about 200g):

    Cheese, glorious cheese! The melty, cheesy crown adorning our enchiladas. Whether you opt for a Mexican blend or your personal favorite, it’s the finishing touch that brings creamy, savory harmony to this dish. With every bite, it adds a comforting, irresistible meltiness.

5. Fresh Cilantro (1/2 cup, about 60g – Optional):

    For those who love a burst of freshness, cilantro is here to play. A sprinkle of this vibrant herb can elevate your enchiladas to new heights. It adds a pop of color and a hint of citrusy zing, balancing the richness of the beans and cheese.

There you have it, our fantastic five! These ingredients unite to create a symphony of taste and texture in your 5-ingredient enchiladas. Now, it’s your turn to whip up this delightful dish and experience the joy of simple, satisfying Mexican cuisine. So, grab your apron, gather these stars, and let the enchantment begin!

Enjoy your enchiladas adventure!

Secret tips to making the best enchiladas

Creating the best vegetarian 5-ingredient black bean enchiladas is all about maximizing flavor with a few key ingredients. Here are some tips to help you achieve delicious results:

1. Use Quality Ingredients:

   – Start with fresh and high-quality ingredients. Freshly cooked or canned black beans, good-quality enchilada sauce, and fresh tortillas can make a significant difference in flavor.

2. Season the Black Beans:

   – Season your black beans well. You can sauté them with some garlic, onions, and your favorite Mexican spices (like cumin, chili powder, and paprika) for added flavor. Taste and adjust the seasoning as needed.

3. Add Cheese (or Vegan Cheese):

   – Cheese adds a creamy, savory element to your enchiladas. Use a Mexican cheese blend, cheddar, or Monterey Jack if you’re not following a vegan diet. For a vegan option, try dairy-free cheese.

4. Incorporate Fresh Ingredients:

   – Fresh ingredients like cilantro, green onions, or diced tomatoes can add a burst of freshness and color to your enchiladas. Use them as toppings or mix them with the black beans for added flavor.

5. Choose the Right Tortillas:

   – Corn tortillas are traditional for enchiladas. Warm them briefly in a skillet to make them pliable before filling and rolling. You can also use whole wheat tortillas for added fiber.

6. Sauce Matters:

   – Invest in a good-quality enchilada sauce, whether store-bought or homemade. The sauce should have the right balance of spices and a good consistency. You can also use the green enchilada sauce mentioned earlier for a unique twist.

7. Don’t Overstuff:

   – Be mindful not to overstuff your tortillas. Overfilling can lead to difficulties in rolling and can cause the tortillas to break.

8. Prep Your Baking Dish:

   – Grease your baking dish lightly to prevent sticking and make it easier to remove the enchiladas after baking.

9. Cover and Bake:

   – After rolling your enchiladas, cover them generously with enchilada sauce and cheese. Cover the baking dish with foil before placing the place foil-covered pan in the oven. This will help the enchiladas cook evenly and stay moist.

10. Garnish and Serve:

    – Once out of the oven, garnish with fresh cilantro, chopped green onions, diced tomatoes, and a dollop of sour cream (or a vegan alternative) for a flavorful finishing touch.

Remember that simplicity can be delicious, and with just a few high-quality ingredients and thoughtful seasoning, you can create fantastic vegetarian black bean enchiladas that are full of flavor and satisfaction.

How to prepare corn tortillas for enchiladas

Preparing corn tortillas for enchiladas is an essential step to ensure they are pliable and won’t break when rolled. Here’s how to prepare corn tortillas for enchiladas:

Ingredients:

• Corn tortillas
• A small amount of oil (optional)

How to prepare corn tortillas for enchiladas Instructions:

1. Choose Fresh Tortillas:

Start with fresh corn tortillas. They tend to be more pliable than older ones.

2. Warm the Tortillas:

   – Heat a non-stick skillet or griddle over medium-low heat.

   – If you’d like, you can add a very small amount of oil (a teaspoon or less) to the skillet, but it’s not necessary. The oil helps prevent sticking and adds flavor but is optional.

   – Place a tortilla in the skillet or on the griddle and warm it for about 10-15 seconds on each side. You should see it start to become more flexible and slightly puff up. Avoid overheating or toasting the tortilla; you want it pliable, not crispy.

3. Use a Tortilla Warmer (Optional):

If you’re preparing several tortillas at once, consider using a tortilla warmer to keep them warm and soft until you’re ready to fill and roll your enchiladas. Alternatively, you can wrap them in a clean kitchen towel.

4. Repeat for Each Tortilla:

Repeat the warming process for each tortilla you plan to use in your enchiladas. Stack them as you go, separating each with a piece of parchment paper or a clean kitchen towel to prevent sticking.

5. Fill and Roll:

Once your tortillas are warmed and pliable, you can fill them with your desired enchilada filling, roll them up, and place them in a baking dish. Don’t forget to cover them with your enchilada sauce before baking.

By warming your corn tortillas properly, you’ll make them more flexible and less likely to tear when you roll them for enchiladas. Enjoy your homemade enchiladas!

Green enchilada sauce recipe

Here’s a delicious vegetarian green enchilada sauce recipe that the whole family will love. It’s naturally vegetarian and can easily be made into a plant based enchilada sauce:

Green enchilada sauce recipe Ingredients:

• 1 cup (about 150g) fresh green chilies (such as Anaheim or poblano), roasted, peeled, and chopped
• 1/2 cup (about 70g) onion, finely chopped
• 2 cloves garlic, minced
• 1 cup (about 240ml) vegetable broth
• 1 cup (about 240ml) heavy cream or a dairy-free alternative like coconut milk for a vegan version
• 1/2 cup (about 60g) fresh cilantro, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil

How to make authentic green enchilada sauce Instructions:

1. Roast and Prepare the green Chiles:

• Roast the fresh green chilies over an open flame or under a broiler until the skin is charred and blistered.
• Place the roasted chilies in a plastic bag or a covered bowl to steam for about 10 minutes. This will make it easier to peel the skin.
•  After steaming, peel, seed, and chop the chilies.

2. Sauté Onions and Garlic:

• In a saucepan, heat the vegetable oil over medium heat.
• Add the chopped onions and minced garlic, and sauté for about 2-3 minutes until they become translucent.

3. Blend the Sauce:

• In a blender, combine the roasted and chopped green chilies, sautéed onions and garlic, vegetable broth, heavy cream (or dairy-free alternative), chopped cilantro, ground cumin, salt, and black pepper.
• Blend until the mixture is smooth and well combined.

4. Simmer and Thicken:

• Pour the blended mixture back into the saucepan.
• Bring the sauce to a gentle simmer and cook for about 10-15 minutes, stirring occasionally. The sauce will thicken as it simmers.

5. Adjust Seasoning:

• Taste the sauce and adjust the seasoning if needed. You can add more salt or cumin to suit your preferences.

6. Use in Enchiladas:

• Once the green enchilada sauce has reached your desired thickness and flavor, it’s ready to use. Pour it over your prepared vegetarian enchiladas, and bake them according to your enchilada recipe.

This homemade green enchilada sauce is perfect for adding a flavorful, creamy touch to your vegetarian enchiladas. Enjoy your meal!

5 ingredient enchiladas recipe

Here’s a simple and delicious 5-ingredient Vegetarian Black Bean Enchilada Casserole using the green enchilada sauce. This tasty black bean enchilada recipe includes instructions for cooking in the oven, air fryer, crockpot, and Instant Pot. You can make this easy recipe as a lasagna style casserole or wrap tortillas as I’ve done in the pictures. All ways work equally well with this great recipe. Just grab the simple ingredients and get ready for delicious savory enchiladas. 

5 ingredients enchilada recipe Ingredients:

• 2 cups (about 400g) cooked black beans
• 2 cups (about 480ml) green enchilada sauce (as per the previous recipe), alternatively you can use your favorite store bought red enchilada sauce or chunky salsa
• 8 corn tortillas
• 2 cups (about 200g) shredded cheese (use a Mexican blend or your favorite melting cheese)
• 1/2 cup (about 60g) chopped fresh cilantro (for garnish, optional)

How to make 5 ingredient enchiladas Instructions:

Cheese enchilada casserole recipe — Oven Method:

1. Heat your oven to 375°F (190°C).

2. In a large bowl, mix the cooked black beans with about 1/2 cup of the green enchilada sauce to coat them.

3. In a baking dish, spread a thin layer of the green enchilada sauce to prevent sticking.

4. Place 2 corn tortillas at the bottom of the dish, slightly overlapping if needed.

5. Add a layer of the black bean mixture, followed by a layer of shredded cheese. Roll each tortilla into enhilada rolls full of the filling, or lay the tortillas out as a lasagna layer style. 

6. Repeat the layers until you’ve used all the tortillas, black beans, and cheese. Finish with a layer of the remaining cheese on top.

7. Bake in the preheated oven for about 20-25 minutes or until the casserole is heated through, and the cheese is bubbly and golden.

8. Garnish with chopped cilantro if desired.

Air fryer enchiladas – Air Fryer Method:

1. Preheat your air fryer to 375°F (190°C).

2. Follow steps 2 to 6 from the oven method, assembling the layers in an oven-safe dish that fits inside your air fryer basket.

3. Place the dish in the air fryer basket and air fry for about 10-15 minutes until the casserole is heated through, and the cheese is melted and bubbly.

4. Garnish with chopped cilantro if desired.

One pot enchiladas – Crockpot Method:

1. In a large bowl, mix the cooked black beans with about 1/2 cup of the green enchilada sauce to coat them.

2. Spread a thin layer of the green enchilada sauce in the bottom of your crockpot.

3. Place 2 corn tortillas at the bottom of the crockpot, slightly overlapping if needed.

4. Add a layer of the black bean mixture, followed by a layer of shredded cheese.

5. Repeat the layers until you’ve used all the tortillas, black beans, and cheese. Finish with a layer of cheese on top.

6. Cover the crockpot and cook on low for 2-3 hours or until the casserole is heated through, and the cheese is melted.

7. Garnish with chopped cilantro if desired.

Instant pot enchilada casserole – Instant Pot Method:

1. In the Instant Pot, layer 2 corn tortillas at the bottom.

2. Add a layer of the black bean mixture, followed by a layer of shredded cheese.

3. Repeat the layers until you’ve used all the tortillas, black beans, and cheese. Finish with a layer of cheese on top.

4. Pour the green enchilada sauce over the layers.

5. Close the Instant Pot, set it to “Manual” or “Pressure Cook” mode, and cook on low pressure for 5 minutes.

6. Allow for a natural pressure release for about 5 minutes, then release any remaining pressure manually.

7. Garnish with chopped cilantro if desired.

Serve your delicious Vegetarian Black Bean Enchilada Casserole hot, and enjoy!

Delicious plant based enchiladas variations

Plant-based enchiladas offer a world of delicious possibilities. Here are some creative and tasty variations:

1. Veggie Enchiladas: Fill your tortillas with a mix of sautéed vegetables like bell peppers, onions, zucchini, and spinach. You can also add some roasted sweet potatoes for extra flavor.

2. Black Bean Enchiladas: A classic choice. Combine cooked black beans with sautéed onions, garlic, and spices. Add some vegan cheese, roll them up, and smother in enchilada sauce.

3. Sweet Potato and Black Bean Enchiladas: Roast sweet potato cubes until tender, and then mix them with black beans and your favorite spices. Roll up the mixture in tortillas and bake with enchilada sauce.

4. Mushroom Enchiladas: Sauté sliced mushrooms with onions, garlic, and a touch of soy sauce for umami. Fill your tortillas with this mixture, top with sauce, and bake.

5. Spinach and Mushroom Enchiladas: Combine sautéed mushrooms, spinach, and garlic. Add some vegan cream cheese or cashew cream for creaminess. Roll up and bake with sauce.

6. Tofu Enchiladas: Crumble tofu and season it with taco seasoning. Mix in sautéed onions and peppers. Roll up in tortillas and bake with enchilada sauce.

7. Refried Bean Enchiladas: Spread a layer of refried beans on your tortillas, sprinkle vegan cheese on top, and roll them up. Bake with sauce until bubbly.

More delicious vegan and vegetarian enchilada variations and add-ins

8. Chickpea Enchiladas: Make a filling with chickpeas, onions, garlic, and your favorite spices. Add some vegan yogurt for creaminess.

9. Butternut Squash Enchiladas: Roast butternut squash until it’s soft and mash it with black beans and spices. Roll up and bake with enchilada sauce.

10. Avocado and Black Bean Enchiladas: Mash ripe avocados and mix them with black beans, corn, cilantro, and lime juice. Fill tortillas and bake.

11. Quinoa Enchiladas: Cook quinoa and mix it with black beans, corn, and your favorite seasonings. Roll up and bake with sauce.

12. Kale and White Bean Enchiladas: Sauté kale and white beans with garlic and onions. Add some nutritional yeast for cheesy flavor. Fill your tortillas and bake.

Remember to top your enchiladas with a generous amount of enchilada sauce and vegan cheese, if desired. You can also garnish them with fresh cilantro, sliced avocado, and a squeeze of lime for extra flavor. Enjoy experimenting with these plant-based enchilada variations!

Enchiladas vs burritos

Burritos and Enchiladas are both popular Mexican dishes, but they have distinct differences in terms of preparation, presentation, and ingredients:

Enchiladas:

1. Preparation: Enchiladas are typically made by filling tortillas with various ingredients such as meat, cheese, beans, or vegetables. These filled tortillas are then rolled up and placed in a baking dish.

2. Sauce: Enchiladas are often covered in a flavorful sauce, such as red, green, or mole sauce. The sauce can vary in spiciness and flavor, depending on regional variations and personal preferences.

3. Baking: After assembling and saucing, enchiladas are baked in the oven until they’re heated through and the sauce is bubbly. This baking step helps meld the flavors and gives enchiladas a softer texture compared to burritos.

4. Presentation: Enchiladas are typically served with a generous drizzle of sauce on top, and they can be garnished with ingredients like cheese, sour cream, diced onions, or cilantro.

Burritos:

1. Preparation: Burritos are made by filling large flour tortillas with a combination of ingredients such as rice, beans, meat, cheese, and vegetables. The fillings are typically wrapped inside the tortilla, with the ends tucked in to encase the ingredients.

2. Sauce: Unlike enchiladas, burritos are not typically smothered in sauce. Instead, they may have sauces added directly to the fillings, such as salsa, guacamole, or hot sauce, according to personal taste.

3. Heating: Burritos are often heated on a griddle, stovetop, or microwave to warm the tortilla and melt the cheese, but they are not baked in the same way as enchiladas.

4. Presentation: Burritos are usually presented as handheld, portable meals. They can be wrapped in foil or served on a plate, and they are often garnished with additional optional toppings like lettuce, tomatoes, and more salsa.

In summary, while both enchiladas and burritos consist of tortillas filled with a variety of ingredients, the key differences lie in their preparation (baked vs. grilled/warmed), the use of sauce (smothered vs. added within), and their presentation (sauced and baked vs. hand-held). Ultimately, both are delicious options that can be customized to suit individual tastes and dietary preferences.

Reheat enchiladas

Storing and reheating enchiladas is simple and allows you to enjoy leftovers without compromising flavor or texture. Here’s how to store and reheat enchiladas using the oven, microwave, and air fryer:

Storing Enchilada or rolled tacos:

1. Cooling: Allow the enchiladas to cool to room temperature before storing. Hot enchiladas can create condensation inside containers, potentially affecting their texture.

2. Container: Place the enchiladas in an airtight container. You can either store them individually or in a single dish, depending on your preference and available storage space.

3. Refrigeration: Store the enchiladas in the refrigerator. They can typically be stored for up to 3-4 days. For longer storage, consider freezing them (see below).

Freezing Enchilada: how to freeze enchiladas

1. Wrap: If you plan to freeze enchiladas, wrap them tightly in plastic wrap or aluminum foil. Ensure they are well-sealed to prevent freezer burn.

2. Container: Alternatively, you can place the wrapped enchiladas in an airtight freezer-safe container or resealable freezer bags.

3. Label: Don’t forget to label the containers or bags with the date to keep track of how long they’ve been frozen.

4. Freezer Storage: Enchiladas can be stored in the freezer for 2-3 months.

Reheating leftover Enchiladas:

1. Oven Method: reheating enchilada in oven

• Preheat your oven to 350°F (175°C).
• If reheating multiple enchiladas, place them in an oven-safe dish.
• Cover the dish with aluminum foil to prevent drying out.
• Bake for 15-20 minutes or until heated through.

2. Microwave Method: reheating enchiladas in microwave

• Place one or two enchiladas on a microwave-safe plate.
• Cover with a microwave-safe lid or microwave-safe paper towel.
• Microwave on medium power for 2-3 minutes. Check halfway through and adjust as needed.

3. Air Fryer Method: reheating enchiladas in air fryer

• Preheat your air fryer to 350°F (175°C).
• Place enchiladas in the air fryer basket, ensuring they are not overcrowded.
• Air fry for 5-7 minutes, checking occasionally, until heated through and the edges are crispy.

Remember that cooking times may vary depending on the thickness and quantity of your enchiladas, as well as the power of your appliances. Always use caution when handling hot dishes, and enjoy your reheated enchiladas!

What to serve with enchilada casserole

When serving a delicious enchilada casserole, there are plenty of vegetarian options to complement and enhance your meal. Here are some tasty side dishes and accompaniments to consider:

1. Mexican Rice: A classic choice, Mexican rice (also known as Spanish rice) is a flavorful and slightly spicy side dish that pairs perfectly with enchiladas.

2. Refried Beans: Serve up some creamy refried beans for added protein and creaminess. You can make them from scratch or use canned varieties for convenience.

3. Guacamole: Freshly made guacamole is a crowd-pleaser. It’s creamy, rich, and adds a cool contrast to the spicy flavors of enchiladas.

4. Salsa and Chips: A bowl of salsa or fresh salsa (salsa fresca) alongside tortilla chips is a great way to start your meal or enjoy as a side.

5. Coleslaw: A zesty coleslaw with a lime or cilantro dressing can provide a refreshing contrast to the rich flavors of the enchilada casserole.

6. Corn Salad: A corn salad with bell peppers, tomatoes, red onion, and cilantro dressed with a tangy vinaigrette can be a colorful and refreshing side.

7. Avocado Salad: A simple salad with ripe avocado slices, cherry tomatoes, red onion, and a light vinaigrette is both healthy and delicious.

More delicious vegetarian sides to serve with enchiladas

8. Grilled Vegetables: Fire up the grill and cook some marinated vegetables like bell peppers, zucchini, and onions for a smoky, charred side dish.

9. Mexican Street Corn (Elote): If you’re looking for something unique, Mexican street corn, also known as elote, is a delightful choice. It’s typically grilled, slathered with mayo, cheese, and chili powder, and served on the cob.

10. Fruit Salad: A refreshing fruit salad with a mix of seasonal fruits can be a delightful side to balance out the meal.

11. Tortilla Chips: Serve a basket of tortilla chips with a variety of salsas, such as salsa verde or pico de gallo, for a light and crunchy side.

12. Taco Salad: A taco salad with lettuce, beans, tomatoes, cheese, and a creamy dressing is a hearty and satisfying option.

13. Sour Cream: Offer a dollop of sour cream or a dairy-free alternative for those who enjoy a creamy topping.

Choose one or more of these side dishes based on your preferences and the preferences of your guests. The variety of textures, flavors, and colors will make your enchilada casserole meal both visually appealing and satisfying. Enjoy your vegetarian feast!

5 ingredient enchiladas FAQs

Enchiladas recipe troubleshooting FAQs

Extra Enchilada FAQs

Freezing enchilada sauce

Thawing Enchilada sauce

Enchiladas Nutrition

Gluten free enchilada recipe options

Making Gluten-free rolled tacos step-by-step guide

Plant based enchiladas FAQs

Store bought Enchilada sauce quick hack

Adjusting the sauce

Canned enchilada sauce recipe FAQs

More ways to make canned enchilada sauce taste better

Enchilada cheese FAQs

Best vegan cheese for enchiladas

Baking rolled tacos: how long do you bake enchiladas

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