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a dish full of vegan enchiladas - Enchiladas lovers this one is for you. This amazing veggie enchiladas with black beans and roasted peppers delivers every time. It's so cheesy and packed full of flavors. The black beans are creamy, loaded with proteins and oh so tasty. And the soft roasted red peppers adds extra flavors along with jalapeno peppers. It's so good that you just have to try it. And with instructions for making them in the oven, air fryer, slow cooker, and Instant Pot there's no excuse not to get cooking.
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5 from 1 vote

Vegan and Vegetarian Enchiladas Suizas recipe

Enchiladas lovers this one is for you. This amazing veggie enchiladas with eggplants and roasted peppers delivers every time. It's so cheesy and packed full of flavors. The eggplants are creamy, tender and oh so tasty. And the soft roasted red peppers adds extra flavors along with the spices. It's so good that you just have to try it. And with instructions for making them in the oven, air fryer, slow cooker, and Instant Pot there's no excuse not to get cooking.
Course Dinner, Vegan Dinner, vegetarian
Cuisine American, Mexican
Keyword vegan, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 people
Calories 250kcal
Author Simone - Munchyesta.com

Ingredients

For the vegetarian enchiladas Filling:

  • 2 medium (500g) eggplants diced into small cubes
  • 2 (300g) red bell peppers diced
  • 1 (150g) medium onion finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • ½ teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper

For the enchiladas Sauce:

  • 2 cups (480ml) green salsa (store-bought or homemade)
  • 1 cup (240ml) heavy cream regular or dairy free like soy cream
  • 1 cup (240mml) vegetable broth
  • 1/2 cup (120g) sour cream regular or vegan sour cream
  • 1/2 cup (60g) shredded cheese (cheddar or Monterey Jack) regular or vegan versions as you prefer
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper

For the Assembly:

  • 8 small corn tortillas
  • 1 1/2 cups (180g) shredded cheese (cheddar or Monterey Jack) regular or vegan versions as you prefer

Instructions

Oven Method:

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until translucent.
  • Add diced eggplants and red bell peppers. Sprinkle with cumin powder, chili powder, salt, and pepper. Cook until the vegetables are tender.
  • In a separate saucepan, combine green salsa, heavy cream, vegetable broth, sour cream, and shredded cheese. Heat over low heat until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
  • Spoon some of the sauce onto the bottom of a baking dish.
  • Fill each corn tortilla with the vegetable mixture, roll it up, and place it seam-side down in the baking dish.
  • Pour the remaining sauce over the enchiladas and sprinkle with the extra shredded cheese.
  • Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes until bubbly and the cheese is golden.

Air Fryer Method:

  • Preheat your air fryer to 350°F (175°C).
  • Follow steps 2-4 from the oven method above.
  • Assemble the enchiladas as described in step 6.
  • Place the enchiladas in the air fryer basket, leaving space between them.
  • Air fry for about 10-12 minutes or until the enchiladas are heated through and the cheese is melted and slightly crispy.

Slow Cooker Method:

  • Follow steps 2-4 from the oven method above.
  • Transfer the vegetable mixture and sauce to a slow cooker.
  • Place the enchiladas in the slow cooker, making sure they are coated with the sauce.
  • Cover and cook on low for 4-6 hours or until the enchiladas are tender.

Instant Pot Method:

  • Follow steps 2-4 from the oven method above.
  • Set your Instant Pot to “Sauté” mode and heat the sauce until it’s smooth and heated through.
  • Turn off the Instant Pot and remove the sauce.
  • Place the trivet in the Instant Pot, add 1 cup of water, and stack the enchiladas on top of the trivet.
  • Seal the Instant Pot, set it to “Manual” or “Pressure Cook” mode for 5 minutes, and perform a quick release when done.
  • Serve your delicious Vegetarian Enchiladas Suizas with your favorite toppings like fresh cilantro, diced tomatoes, or avocado slices. Enjoy!

Notes

This recipe is freezer friendly. To freeze, wrap the enchiladas well in foil or plastic wrap, then place them in an airtight container or freezer bag. When ready to eat, thaw and bake until heated through.