Veggie Enchiladas Recipe - Chisel & Fork (2024)

A healthier take on enchiladas which are loaded with peppers, onion, black beans, broccoli and kale and topped with homemade red enchilada sauce. If you are looking for a hearty Mexican vegetarian dish, there isn't much better than these veggie enchiladas.

As I've mentioned in my previous posts this month, January is all about being healthy. So I've tried to do my best with sharing either healthier recipes or at least lightened up versions of them. I'd definitely put these veggie enchiladas in the category of lightened up.

What makes Mexican so great for being healthy is the spices used pack so much flavor. So as long as you don't overload something with cheese, which I know I can be guilty of quite often, it's definitely a go-to of mine for when trying to be on the healthier side.

You can make everything from sweet potato fajitas to vegetarian quinoa stuffed peppers.

To me eating is all about moderation. I'm never going to not stop eating what I enjoy. I mean I absolutely love my chicken mole enchiladas, knowing though that I can't eat that every day. So Lauren and I always balance it out with meals we know are a little better for us and these veggie black bean enchiladas fit the bill.

Recipe Ingredients

• Enchilada sauce - homemade or store-bought works.
• Red onion, red bell pepper, broccoli, kale, garlic, cilantro - use your favorite vegetables.
• Black beans - where you get the majority of protein.
• Cumin, paprika, cinnamon, salt, black pepper - enhances the flavor.
• Pepper jack cheese - use any cheese you like.
• Tortillas - corn or flour works.

Vegan Option

As I've said in the past while I eat plenty of vegetarian meals like these veggie enchiladas, I just can't go without cheese. It's a love I'll never leave behind.

But you can easily replace the pepper jack cheese with vegan cheese or you could even make your own, which this blog Baked In, has on her site.

How do You Keep Your Tortillas from Cracking?

I highly recommend it as it makes them more pliable when adding the filling and rolling. There are a few different ways you can accomplish this:

• Heat individual tortillas in skillet for 20 to 30 seconds per side
• Wrap a stack of tortillas in foil and place in 325°F oven until warm
• Moisten a paper towel and wrap stack of tortillas and place in microwave for 30 seconds or until warm

Pro Tips/Recipe Notes

• Take the time to make your own enchilada sauce. It is so much better than what you can buy at the grocery store.
• Add cold oilto acold saucepanand let heat up to proper temperature before adding the onion. You’ll know it is ready when the oil starts toshimmer.
• Heat tortillasin small skillet for 20 seconds per side so they arepliable. If you skip this step, the tortillas willbreak apartis you roll them up.
• Don’t usepre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need. Just buyblocks of cheeseand grate yourself.
• Add some freshavocadoto give the dish some healthy fat. You can also make your ownguacamole.
• Storeleftoversin an airtight container in thefridgefor 2-3 days.

Similar Recipes

• Chicken Mole Enchiladas
• Spiralized Sweet Potato Enchilada Skillet
• Ground Turkey Enchiladas
• Vegetarian Burrito Bowls
• Turkey and Butternut Squash Enchiladas
• Chicken Tortilla Rice Bake

If you’ve tried these veggie enchiladas or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

More Healthy Recipes