These absolutely Delicious Vegetarian Enchiladas in 1 Hour feature a hearty blend of roasted butternut squash, yellow squash, zucchini, onion, sweet red bell peppers, corn, and black beans with cheese rolled in corn tortillas. The enchiladas are baked in my own recipe for authentic salsa roja and topped with more cheese before serving.
This recipe yields four – five portions – eight generously filled enchiladas, but you could stretch it to 10 if needed. It’s also easily doubled if you’re cooking for a larger group.
The time allotted for this recipe is based on the understanding that you already have the salsa roja prepared. If time is a concern, you can substitute out your favorite enchilada red sauce for my homemade salsa roja, but if you have an extra 30 minutes to spare, this vegetarian enchilada filling and salsa roja are a match made in heaven. It’s definitely worth the extra time in the kitchen.
Don’t let the fact that this is a vegetarian dish make you think it will leave you hungry. Packed with fiber-rich veggies, beans, and cheese, this is a truly hearty meal. I’ve never been able to put away more than two of these enchiladas a time.
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My Roots Are Calling Again
If you’ve been following along on the blog for any length of time, you know that my roots are Mexican and Sicilian. These are the foods that nourish my soul, heal my heart when it is sad, and feed my joy in times of celebration. I remember my people – my family and friends – through the food, and it’s how I express love and care for others. If I cook for you or with you, you know you have a special place in my heart.
It was several years after my father passed in 2016 before I was able to cook Mexican food again. Toward the end of his life, cooking Mexican food for him was one of the few gifts I could offer. You reach an age when you don’t need anything anymore. This is especially true around the holidays, and so, I would make him a large batch of tamales or some other favorite like these enchiladas for Christmas that he and my mother could pull from the freezer and enjoy whenever he had a taste for traditional, Mexican cooking.
I think that because I associated these foods with him, it made it difficult for me to cook Mexican food when he wasn’t there to enjoy it.
Lately, I’ve been reconnecting with my roots through food again. The pain I experienced in the early days of loss is no longer there. What dwells now in my heart are sweet memories of happy faces, second helpings, and declarations of contentment. I prepare these foods now to remember.
Not only is this vegetarian enchiladas recipe a delicious call back to my roots, it’s the kind of flavorful food that I could prepare for him to get him to eat a vegetable or two without complaining, and asking for seconds. When you can entice someone to eat something that they otherwise would dismiss outright (a Mexican carnivore joyfully eating vegetarian enchiladas), it’s the sign of a truly successful dish in my opinion.
Just a Few Simple Steps to Making These Delicious Vegetarian Enchiladas in 1 Hour
There’s an elegant simplicity to this recipe that speaks to me. Seasonal fall vegetables – butternut squash, zucchini, corn, onion, and red bell peppers – are lightly tossed in corn oil and placed under the broiler for approximately 15 minutes until they are lightly charred and soft. Black beans and a little seasoning in the form of salt and a touch of cumin are added to the mix before filling, rolling and placing in a pan prepared with salsa.
The enchiladas are topped with the remaining salsa roja and 1/2 cup of cheese and covered with aluminum foil. A domed, shallow Dutch oven with cover would work in place of the foil just as well. The enchiladas are baked for 20 minutes covered at 350 degrees F to allow the filling and sauce to get warm throughout. Remove the foil or lid and bake uncovered for an additional 10 minutes until the edges of the corn tortillas become crisp and the cheese just starts to brown around the edges.
Allow the enchiladas to rest for five minutes before serving. I like to top mine with a generous dollop of sour cream, and sometimes a sprinkle of fresh cilantro and onions on top. That’s happiness on a plate.
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Blessings & enjoy!
Delicious Vegetarian Enchiladas in 1 Hour
Course: MainsCuisine: MexicanDifficulty: Intermediate4
servings30
minutes30
minutesA hearty blend of roasted butternut squash, yellow squash, zucchini, onion, sweet red bell peppers, corn, and black beans with cheese rolled in corn tortillas. The enchiladas are baked in my own recipe for authentic salsa roja.
Ingredients
- For the sauce
1 cup Authentic Salsa Roja in 30 Minutes or your favorite enchilada sauce as a substitute.
- For the filling
1/2 cup butternut squash cubed, 1/4 inch
1/2 cup zucchini cubed, 1/4 inch
1/2 cup yellow squash cubed, 1/4 inch
1/2 cup red bell pepper, diced 1/4 inch
1/2 cup white onion, diced 1/4 inch
1/2 cup fresh or frozen corn
2 Tbsp. corn oil
1/2 cup cooked black beans (rinsed and drained)
1/2 tsp. salt
1/8 tsp. ground cumin
- For finishing the enchiladas
1 cup salsa roja divided in half
8-10 corn tortillas (6-inch tortillas)
2 Tbsp. of corn oil for brushing the tortillas and the baking dish
1 1/4 cups Chihuahua cheese, shredded
Fresh, chopped cilantro, white onion, and extra salsa for topping (optional)
Directions
- Prepare the baking dish
- Prepare a 9-inch x 13-inch baking dish by lightly coating the bottom and sides with corn oil or non-stick cooking spray. Evenly spread 1/2 cup of the salsa roja across the bottom of the pan. Set aside.
- Prepare the filling
- Prepare an oven safe baking pan by lining it with aluminum foil (optional). Do not use parchment paper as it will catch fire under the broiler.
- Evenly distributes the vegetables across the surface of the pan and drizzle with the corn oil. Toss to coat. Broil for 12-15 minutes, turning once half-way through the cooking cycle. Remove from the oven and allow to cool slightly before transferring to a mixing bowl.
- Add the black beans, salt, and cumin to the vegetables and mix until thoroughly combined.
- Prepare the Enchiladas
- Lightly brush both sides of one corn tortilla with corn oil. Add 1/4 cup of filling to the center of the tortilla. Top with 1 Tbsp. of cheese and gently roll into a cylinder and place in the baking pan. Repeat until you have 8-10 enchiladas.
- Top the finished row of enchiladas with the remaining 1/2 cup of salsa roja and 1/2 cup of Chihuahua cheese.
- Cover with aluminum foil and bake at 350 degrees F for 20 minutes. After 20 minutes, remove the foil and bake uncovered for an additional 10 minutes until the edges of the corn tortillas become crisp and the cheese just starts to brown around the edges.
- Allow the enchiladas to rest for five minutes before serving. Optional – serve with a generous dollop of sour cream, and sometimes a sprinkle of fresh cilantro and onions on top.
