Making vegetarian food that tastes fantastic shouldn’t be a challenge. In fact, it should be a snap, just like making these Easy Vegetarian Enchiladas! These rolls of rollicking-good flavor, each filled with creamy, tangy, hearty beans, cheese, and sour cream, perfectly paired with the bright and spicy tomato sauce, will have you rolling with the good times! A little extra melted cheese on top and a drizzle of a creamy lime sauce rounds out Easy Vegetarian Enchiladas and makes them endlessly enjoyable! You might just make this vegetarian triumph a regular in your dinner rotation!
Ingredients
For the sauce:
- 2 tablespoons vegetable oil
- 1/2 small onion, diced
- 2 cloves garlic, chopped
- 2 teaspoons ancho chile powder
- 1 teaspoon ground cumin
- cayenne pepper, to taste
- 2 cups water
- 1 (15-ounce) can tomato purée
- 1/2 teaspoon kosher salt
For the enchiladas:
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1 (15-ounce) can pinto beans, strained and rinsed
- 4 ounces cheddar cheese, shredded, divided
- 4 ounces Pepper Jack cheese, shredded, divided
- 1/2 cup sour cream, divided
- 3 scallions, sliced, divided
- 1 1/4 teaspoons kosher salt, plus more, to taste
- 12 (6-inch) corn or flour tortillas
- juice of 1/2 lime
Directions
Step 1 –Heat the oil in a large skillet over medium heat and add the onions, stirring frequently, until soft and translucent, about 5 minutes.
Step 2 –Add the garlic, the chile powder, the cumin, and the cayenne and continue to stir until the spices are toasted, about 1 minute.
Step 3 –Add the water, the tomato purée, and 1/2 teaspoon of salt, and bring the mixture to a simmer.
Step 4 –Continue to cook until the sauce reduces and thickens slightly, about 15-20 minutes; set aside to cool slightly.
Step 5 –Preheat the oven to 350 degrees F.
Step 6 –Squeeze the excess moisture out of the spinach.
Step 7 –Place the spinach in a large bowl with the pinto beans and squeeze the mixture with your hands to combine and smash up the beans a little.
Step 8 –Add 1/2 of the cheddar cheese, 1/2 of the Pepper Jack cheese, 1/2 of the sour cream, 1/2 of the scallions, and 1 1/4 teaspoons of the salt, stirring to combine.
Step 9 –Spread about 1/2 cup of the tomato sauce in the bottom of a 9×13-inch baking dish
Step 10 –Lay the tortillas out on a work surface and spread one side of each with about 1 teaspoon of the tomato sauce.
Step 11 –Put about 1/4 cup of the filling across the middle of each tortilla, roll them up, then shingle them in two even rows in the baking dish.
Step 12 –Pour the remaining sauce over the top of the rolled tortillas and sprinkle them with the remaining cheddar cheese and the remaining Pepper Jack cheese.
Step 13 –Cover the baking dish loosely with foil and bake until the cheese is melted and the filling is hot, about 30 minutes.
Step 14 –Uncover and continue to bake until heated through completely, about 10 minutes.
Step 15 –In a small bowl, whisk together the remaining sour cream, the lime juice, and the extra salt.
Step 16 –Drizzle the sour cream mixture over the baked enchiladas and sprinkle with the remaining scallions.
Step 17 –Serve.
