Vegetarian enchiladas

Indulge in authentic Mexican food with our recipe for vegetarian enchiladas – a flavorful and colorful variation filled with vegetables, beans and cheese that brings the best of Mexican cuisine without meat.

Enchiladas are a dish with deep roots in Mexican food culture – a simple idea that has evolved into something special. Even in early civilizations like the Mayans and Aztecs, tortillas were used to wrap fillings and enjoyed with spicy chili based sauces. The word enchiladas directly translates to “to spice with chili”, and it’s this warm, spicy flavor that ties the dish together across all its many variations.

Although many people associate enchiladas with meat, vegetarian versions have always been an important part of Mexican cuisine – often made with beans, cheese, squash, peppers or mushrooms, depending on what’s in season. In this recipe, you get a delicious combination of grilled vegetables and black beans for bite, richness and lots of flavor. It all comes together with cheese and a homemade chili sauce that gives the dish its characteristic depth and color.

Vegetarian enchiladas aren’t just a great alternative to meat-based dishes – they’re a full flavor experience in their own right. Whether you’re a vegetarian or just want a meat-free day, this recipe will impress with flavor, texture and authenticity.

Recipe for vegetarian enchiladas

With our recipe, you can make vegetarian enchiladas with your favorite filling at home and enjoy the taste of a classic and beloved Mexican dish.

Ingredients:

For the sauce:

2 tbsp vegetable oil
2 tbsp wheat flour
2 tbsp chili powder
500 ml vegetable stock
1 tsp cumin
1 tsp dried oregano
1 tsp garlic powder
½ tsp onion powder
1 tsp salt (or to taste)

For vegetarian enchiladas:

8 corn tortillas
1 red bell pepper, diced
1 squash, diced
1 can of black beans (240 g), drained and rinsed
200 g mushrooms, cut into slices
1 small red onion, finely chopped
1 handful of fresh coriander, roughly chopped
2 tbsp vegetable oil
200 g grated cheese

Procedure:

1. Make the sauce:

Heat oil in a saucepan. Add flour and stir until golden. Stir in chili powder and fry for 1 minute. Add the broth a little at a time while whisking. Add the spices and simmer for 10 minutes until the sauce thickens.

2. Prepare the vegetable filling:

Heat oil in a large frying pan. Fry the red onion and bell pepper for 2-3 minutes until they start to soften. Add the zucchini and mushrooms and cook for another 5-7 minutes until the vegetables are tender and has gotten some color. Add black beans and heat through for 2-3 minutes. Season with salt, pepper and a little cumin or paprika.

3. Prepare the tortillas:

Heat the oil in a frying pan and fry the tortillas briefly – about 10 seconds on each side – to make them more flexible. Place them on paper towels to remove excess oil.

4. Fill the tortillas:

Place a small amount of filling, some finely chopped red onion and coriander in the center of each tortilla. Sprinkle with a little grated cheese and roll them up gently.

5. Assemble the vegetarian enchiladas:

Preheat the oven to 180°C. Pour a thin layer of the sauce in the bottom of an ovenproof dish. Place the filled tortillas seam side down in the dish. Pour over the rest of the sauce and sprinkle with the remaining cheese.

6. Bake vegetarian enchiladas: