Vegetarian Enchiladas Verdes — No Beans!

Vegetarian Enchiladas Verdes pack plenty of veggies and cheese into corn tortillas in this hearty veggie enchiladas recipe — with no need for beans!

Today’s pan of Vegetarian Enchiladas Verdes was born in part because I wanted to use up the rest of the enchilada sauce and cream cheese from yesterday’s slow cooker chicken enchilada chili recipe. I’m not worried about the chipotles in adobo, of course, because those keep forever in the fridge. (Do leftover recipe ingredients also drive you crazy when you don’t find another immediate use for them?! Here’s one option, if you want to do both of these recipes in one week.)

Since yesterday’s recipe already incorporated beans & corn, I also thought it might be fun to switch things up the next day with some different bean-free, veggie-packed vegetarian enchiladas. Here, mushrooms provide that savory, hearty chewiness you’re looking for, and you get your protein from the cheese + cream cheese.

Easy, cheesy, and veggie-full, this veggie enchiladas recipe is a great Meatless Monday or Taco Tuesday alternative. Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for additional dinner options.

Vegetarian Enchiladas Verdes — No Beans!

Ingredients

2 Tbsp olive oil
1 medium yellow onion, chopped
2 sweet bell peppers, chopped (I used red and orange)
1 small zucchini, chopped
8 oz mushrooms, roughly chopped
1/2 Tbsp minced garlic (about 3 cloves)
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp cumin
Sea salt, to taste
4 oz can chopped green chiles
4 oz cream cheese, chopped into chunks and softened
1.5 cups enchilada verde sauce, divided (12 oz)
1.5 cups shredded cheddar, divided
12 small corn tortillas

Directions

Take cream cheese out to soften and chop it into smaller chunks. Preheat oven to 375 degrees, and spray a 9×13 baking dish with cooking spray. Chop the onion and bell pepper.

Heat olive oil in a large skillet over medium heat until shimmering. Add the onion and bell pepper and saute for 4 minutes or until veggies just begin to soften, stirring occasionally. While these are cooking, also chop your zucchini and mushrooms

Add zucchini, mushrooms, and garlic to the skillet. Season the veggies with cumin, smoked paprika, sea salt, and chili powder. Continue to saute over medium heat for another 9-10 minutes, stirring occasionally, or until mushrooms are softened.

Reduce the heat under to the pan to low. Stir in chopped green chiles, cream cheese, 1/2 cup cheese, and 1/4 cup of enchilada sauce, until the cream cheese is melted and incorporated into the veggie mixture.

Warm tortillas briefly in microwave to make them more pliable, and drizzle 1/4 cup enchilada sauce across the bottom of the prepared baking dish.

Spread some enchilada veggies down the middle of each tortilla. Roll each up, and place it seam side down in the baking dish. If you end up with a little extra filling, just spoon it around the enchiladas in the pan.

Drizzle the remaining cup of enchilada sauce across the top of the enchiladas. Top everything evenly with the remaining shredded cheddar.

Bake uncovered at 375 degrees for 20 minutes, then broil for two minutes on high to brown the cheese. Let enchiladas cool for a few minutes before serving.

Garnish your veggie enchiladas with chopped cilantro or green onion, and serve with sliced avocado (optional).

Don’t worry if your tortillas crack or filling spills out…

… because that’s what cheese and sauce is for!

Note: Don’t worry if your tortillas tend to crack or if the filling spills out the ends. You’re eating these with a fork, anyway, and enchiladas are about taste, not about beauty. I can’t create a beautiful dish of tightly rolled, perfect enchiladas to save my life, but shredded cheese and sauce can hide a multitude of sins. Check out my before and after photos here, and you’ll see what I mean.

Veggie Packed Vegetarian Enchiladas

These vegetarian enchiladas go really nicely with some sliced avocado for a filling weeknight dinner. Next time I might throw a little spinach in there too, if I can find the room for it — but they’re super flavorful just as they are.

Middle School Guy of course took one look at the bell peppers and turned up his nose… so he can enjoy leftover chili, and there will be more of these for me. Win-win. 🙂

Vegetarian Enchiladas Verdes — No Beans!, printable recipe

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Vegetarian Enchiladas Verdes

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Vegetarian Enchiladas Verdes pack plenty of veggies and cheese into corn tortillas in this hearty veggie enchiladas recipe -- with no need for beans!

Course dinner

Keyword enchiladas, enchiladas verdes, meatless monday, vegetarian, veggie enchiladas, veggies

Total Time 1 hour hour

Servings 4

Author Rachel Singer

Ingredients

• 2 Tbsp olive oil
• 1 medium yellow onion chopped
• 2 sweet bell peppers chopped (I used red and orange)
• 1 small zucchini chopped
• 8 oz mushrooms roughly chopped
• 1/2 Tbsp minced garlic about 3 cloves
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Sea salt to taste
• 4 oz can chopped green chiles
• 4 oz cream cheese chopped into chunks and softened
• 1.5 cups enchilada verde sauce divided (12 oz)
• 1.5 cups shredded cheddar divided
• 12 small corn tortillas

Instructions

• Take cream cheese out to soften and chop it into smaller chunks. Preheat oven to 375 degrees, and spray a 9x13 baking dish with cooking spray. Chop the onion and bell pepper.
• Heat olive oil in a large skillet over medium heat until shimmering. Add the onion and bell pepper and saute for 4 minutes or until veggies just begin to soften, stirring occasionally. While these are cooking, also chop your zucchini and mushrooms
• Add zucchini, mushrooms, and garlic to the skillet. Season the veggies with cumin, smoked paprika, sea salt, and chili powder. Continue to saute over medium heat for another 9-10 minutes, stirring occasionally, or until mushrooms are softened.
• Reduce the heat under to the pan to low. Stir in chopped green chiles, cream cheese, 1/2 cup cheese, and 1/4 cup of enchilada sauce, until the cream cheese is melted and incorporated into the veggie mixture.
• Warm tortillas briefly in microwave to make them more pliable, and drizzle 1/4 cup enchilada sauce across the bottom of the prepared baking dish.
• Spread some enchilada veggies down the middle of each tortilla. Roll each up, and place it seam side down in the baking dish. If you end up with a little extra filling, just spoon it around the enchiladas in the pan.
• Drizzle the remaining cup of enchilada sauce across the top of the enchiladas. Top everything evenly with the remaining shredded cheddar.
• Bake uncovered at 375 degrees for 20 minutes, then broil for two minutes on high to brown the cheese. Let enchiladas cool for a few minutes before serving.
• Garnish your veggie enchiladas with chopped cilantro or green onion, and serve with sliced avocado (optional).

Notes

Don't worry if your tortillas tend to crack or if the filling spills out the ends. You're eating these with a fork, anyway, and enchiladas are about taste, not about beauty. I can't create a beautiful dish of tightly rolled, perfect enchiladas to save my life, but shredded cheese and sauce can hide a multitude of sins. Check out my before and after photos here, and you'll see what I mean.

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