Garden Veggie Enchiladas with Avocado Crema
Recipe Introduction
Quick Hook
Fancy a fiesta in your mouth? Honestly, have you ever tried a veg enchiladas recipe that just sang ? Get ready for a symphony of flavour.
These garden Veggie Enchiladas are packed with good for-you veg and a creamy avocado crema that's just chef's kiss .
Brief Overview
Enchiladas are a Mexican staple. Did you know enchiladas date back to Mayan times? This recipe is medium difficulty and takes about 1 hour and 10 minutes to make.
It yields 6 servings. Perfect for family dinners!
Main Benefits
These healthy veggie enchiladas recipe boast a whole load of vitamins. These are perfect for a meat free Monday. Or honestly any night.
What makes this recipe special? The homemade enchilada sauce and creamy avocado topping! This is totally unique because it contains the best ingredients and great combination of them to give a full experience.
Ready to see what's inside this Vegetable Enchilada Recipe ? Let's talk ingredients! We're gonna need a good mix of colourful veggies.
Think red bell peppers, zucchini, and sweetcorn. Oh my gosh, the colours alone make me happy! We're keeping things fresh and vibrant.
These No Meat Enchiladas are anything but boring.
For the filling we're using ingredients to create one of those casseroles vegetarian that you want to make again, and again, and again, because of how quick and easy is.
The star, though, is the avocado crema. It's what elevates the whole dish! Honestly, I could just eat it with a spoon.
It's that good! And don't forget the cheese. We're going all in with Monterey Jack, for that ultimate gooey factor.
The best vegetarian enchiladas need all the cheese.
And that's it for the intro! Now, lets talk about what we will use.
Alright, mate! So you fancy whipping up some veg enchiladas recipe ? Brilliant! Let’s get started. Forget bland, sad-looking veggie meals.
We're making something epic. This recipe isn't just a vegetable enchilada recipe ; it's a flavour bomb. Honestly, even my mate Dave, the biggest carnivore I know, asks for seconds of these no meat enchiladas .
Ingredients & Equipment for Epic Veggie Enchiladas
Here's what you'll need for the best vegetarian enchiladas .
Main Ingredients
- For the Enchilada Sauce:
- Olive Oil: 2 tablespoons (30 ml) . Go for decent stuff, not the cheap watery kind.
- Yellow Onion: 1 medium , chopped (about 1 cup). It should smell fresh and not be sprouting.
- Garlic: 2 cloves , minced. Fresh garlic is a MUST.
- Chili Powder: 2 tablespoons (30 ml) .
- Ground Cumin: 1 teaspoon .
- Dried Oregano: ½ teaspoon .
- Cayenne Pepper: ¼ teaspoon (optional, for a kick). Adjust to your liking.
- Crushed Tomatoes: 1 (28 ounce/794g) can . Quality crushed tomatoes make all the difference.
- Vegetable Broth: 1 cup (240 ml) .
- Apple Cider Vinegar: 1 tablespoon (15 ml) .
- Sugar: 1 teaspoon .
- Salt and pepper: To taste.
- For the Filling:
- Olive Oil: 1 tablespoon (15 ml) .
- Red Bell Pepper: 1 medium , chopped (about 1 cup). Choose one that's firm and vibrant.
- Zucchini: 1 medium , chopped (about 1 cup).
- Yellow Squash: 1 medium , chopped (about 1 cup).
- Black Beans: 1 (15 ounce/425g) can , rinsed and drained.
- Corn: 1 (15 ounce/425g) can , drained (or 1 cup frozen).
- Spinach: 1 cup (100g) , chopped. Make sure it's fresh and not slimy.
- Monterey Jack Cheese: ½ cup (50g) , shredded, plus more for topping. Buy a block and grate it yourself. It melts better, trust me.
- Salt and pepper: To taste.
- For the Avocado Crema:
- Avocados: 2 ripe . They should yield slightly to gentle pressure.
- Sour Cream: ½ cup (120ml) (or Greek yogurt).
- Lime Juice: ¼ cup (60ml) . Freshly squeezed is the way to go.
- Cilantro: ¼ cup (60ml) , chopped.
- Garlic: 1 clove , minced.
- Salt and pepper: To taste.
- Water: 2 tablespoons (30ml) , or more to adjust consistency.
- For Assembly:
- Corn Tortillas: 12 (6 inch/15cm diameter).
- Monterey Jack Cheese: 2 cups (200g) , shredded, for topping. Honestly Meatless Dishes Healthy are a win, and these healthy veggie enchiladas recipe are the bomb.
Seasoning Notes
For that authentic flavour? Don't skimp on the chili powder and cumin. A touch of oregano adds that je ne sais quoi . No oregano? Try marjoram. It's similar.
Equipment Needed
- Large skillet or saucepan
- 9x13 inch (23x33 cm) baking dish.
- Blender or food processor.
Basically, stuff you've already got in the kitchen for easy vegetable enchiladas . If you don't have a blender for the avocado crema? Mash it really well.
It’ll still taste fab! Get ready to dive into some proper vegetarian enchiladas that will make you forget about meat.
These casseroles vegetarian are truly satisfying. They're packed with goodness and bursting with flavors that will leave you craving for more. Making homemade enchilada sauce from scratch really elevates the dish.
Alright, let's dive into making some seriously tasty veg enchiladas recipe ! We're not talking about sad, soggy excuses for Mexican food.
These vegetarian enchiladas are going to be packed with flavour and something even your meat loving mates will enjoy. It might sound complicated, but trust me, it’s easier than navigating the M25 on a Friday afternoon!
Get Your Act Together: The Prep Work
Honestly, the key to a smooth cooking experience is getting your mise en place sorted. Chop all your veggies first.
Red pepper, zucchini, yellow squash get it all diced and ready to go. Drain and rinse those black beans and corn.
Prepping is essential for any vegetable enchilada recipe . Honestly, it'll save you a massive headache later.
Safety First : Watch those knives! A sharp knife is a safe knife. And please, don't set fire to the tea towel.
Veggie Enchiladas: step-by-step Goodness
- Sauce Time: In a large pan, heat 2 tablespoons (30 ml) of olive oil. Fry a chopped onion until softened. Chuck in 2 cloves of minced garlic. Cook briefly.
- Spice it Up: Add 2 tablespoons (30 ml) of chili powder, 1 teaspoon of cumin, ½ teaspoon of oregano, and a pinch of cayenne pepper. Cook for 1 minute . Your kitchen should smell incredible right now!
- Sauce Simmer: Stir in 1 (28 ounce/794g) can of crushed tomatoes, 1 cup (240 ml) of vegetable broth, 1 tablespoon (15 ml) of apple cider vinegar, and 1 teaspoon of sugar. Simmer for 15 minutes . Season to taste. Homemade enchilada sauce makes all the difference in this veggie enchilada recipe!
- Veggie Fiesta: In another pan, heat 1 tablespoon (15 ml) of olive oil. Sauté 1 cup (100g) each of chopped red bell pepper, zucchini, and yellow squash until tender.
- Bean and Corn Bonanza: Add 1 (15 ounce/425g) can of black beans and 1 (15 ounce/425g) can of corn. Cook for 5 minutes . Then stir in 1 cup (100g) of spinach.
- Cheese it Up: Stir in ½ cup (50g) of Monterey Jack cheese. Season with salt and pepper.
- Roll 'Em Up: Preheat your oven to 375° F ( 190° C) . Warm your 12 corn tortillas . Dip each tortilla in the sauce. Fill with the veggie mix. Roll them up. Place seam down in a 9x13 inch (23x33 cm) baking dish.
- Bake to Perfection: Pour the remaining sauce over the enchiladas. Top with 2 cups (200g) of cheese. Bake for 20 minutes , or until bubbly and golden. This easy vegetable enchiladas recipe is a surefire winner.
Pro Tips for Epic No Meat Enchiladas
Want to really nail this meatless dishes healthy masterpiece? A little tip here is if you are going to be doing this and want to prep this ahead of time, you can assemble the casseroles vegetarian style enchiladas ahead of time and store them in the fridge for up to 24 hours before baking.
If you want this healthy veggie enchiladas recipe spicier, throw in a chopped jalapeño into the veggies. I always add a bit extra cheese because well, cheese is amazing! Enjoy your garden veggie enchiladas with creamy avocado crema a delicious twist on the classic!
Recipe Notes to Take Your Veg Enchiladas Recipe to the Next Level
Right then, you've got the gist of this veg enchiladas recipe . Now, let's talk about the bits and bobs that'll make it chef's kiss amazing! These are my little secrets, the stuff I've learned from a few kitchen fails.
.. honestly, we've all been there.
Serving Suggestions: Make 'Em Look Fancy (ish)!
Presentation matters, even if it's just for your Insta story. I like to plate these easy vegetable enchiladas drizzled with that creamy avocado crema.
Add a sprinkle of fresh coriander, you know? A couple of lime wedges on the side are always a good shout.
For sides, Mexican rice or refried beans are classic. Or, if you want to be a bit extra, a simple green salad cuts through the richness nicely.
Honestly, a cold cerveza or a tangy margarita will sort you out for drinks.
Storage Tips: Keep 'Em Fresh!
Refrigeration: Leftover vegetarian enchiladas can chill in the fridge for up to 3 days . Make sure they're in an airtight container, yeah?
Freezing: Want to freeze these healthy veggie enchiladas recipe ? Go for it. Wrap them individually in foil before putting them in a freezer bag.
They'll last for up to 2 months .
Reheating: Oven's best. About 350° F ( 175° C) until heated through. Microwave works in a pinch, but they might get a bit soggy. Honestly, who cares when they are delicious?
Variations: Put Your Own Spin On It
Dietary Adaptations: Need no meat enchiladas ? Obviously, you're already sorted. gluten-free? Use gluten-free corn tortillas. Easy peasy.
Seasonal Ingredient Swaps: Get creative, yeah? Use butternut squash in autumn, or asparagus in spring. Honestly, veggie enchilada filling is a blank canvas. It will work with anything!
Nutrition Basics: Goodness in Every Bite
We're talking about a fairly good balanced meal. Loads of veggies, some protein from the beans, and healthy fats from the avocado.
I'd say each serving of this vegetable enchilada recipe has roughly 450-550 calories, 20-25g of protein, and a good chunk of fibre.
Check the numbers in the recipe, but you get the gist. This is a surprisingly healthy way to enjoy casseroles vegetarian .
Plus, homemade enchilada sauce kicks the pants off the processed stuff.
So there you have it! Now get in the kitchen, give this best vegetarian enchiladas recipe a whirl, and make it your own. Honestly, you've got this!
Frequently Asked Questions
Can I make these veg enchiladas recipe ahead of time? I'm not exactly a culinary ninja.
Absolutely! You can assemble the enchiladas up to a day in advance. Just cover them tightly with foil and refrigerate them. When you're ready to bake, add a few extra minutes to the cooking time to ensure they're heated through.
Think of it as your secret weapon for a stress free dinner party a bit like pre-recording "Question Time" so you can fast forward the bits you don't like!
What's the best way to store leftover veg enchiladas? I always end up with soggy enchiladas the next day.
To prevent soggy leftovers, store the enchiladas in an airtight container in the refrigerator. Reheat them in the oven for best results this helps to crisp up the tortillas. Microwaving them works in a pinch, but they might get a little soft.
Just like reheated chips (fries), they're never quite the same, but still tasty!
I'm trying to eat healthier what kind of substitutions can I make to this veg enchiladas recipe to lighten it up?
Great question! You can use whole wheat tortillas for added fiber, swap sour cream in the avocado crema for Greek yogurt, and reduce the amount of cheese or use a low-fat variety. Roasting the vegetables instead of sautéing them can also cut down on oil.
Small tweaks like these are like changing a few dance steps in "Strictly" to make the routine more athletic!
My kids are fussy eaters any tips for making these veg enchiladas recipe more kid-friendly?
Of course! Mild Monterey Jack or cheddar cheese are usually a hit with kids. You could also leave out the spinach or other vegetables they might not like, and add more corn or beans. Serving the avocado crema on the side allows them to choose whether or not to add it.
Consider it a diplomatic mission to get them to eat their greens!
Can I freeze these veggie enchiladas? I like to batch cook on Sundays like a proper home economics teacher.
You sure can! Assemble the enchiladas but don't bake them. Wrap them tightly in plastic wrap and then foil. They'll keep in the freezer for up to 2-3 months. When ready to bake, thaw them overnight in the refrigerator and then bake as directed, adding about 10-15 minutes to the cooking time.
Make sure they’re piping hot all the way through before serving.
I want to make a really authentic homemade enchilada sauce. What's your secret to a killer enchilada sauce for this veg enchiladas recipe?
The secret is all about building layers of flavour! Don't skimp on the spices and take your time allowing them to bloom in the oil before adding the tomatoes and broth. Using good quality chili powder makes a huge difference too! A little apple cider vinegar adds a nice tang to cut through the richness.
It’s a bit like brewing the perfect cup of tea you can’t rush perfection.
Garden Veggie Enchiladas With Avocado Crema
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 25-35g |
| Fiber | 10-15g |
