Vegetarian enchiladas verdes, or green enchiladas, are a delicious high-protein meal. They are easy to make and come together in 30 minutes!
What are enchiladas verdes?
Enchiladas verdes are also known as green enchiladas. They’re made with a green enchilada sauce that has green chiles, jalapenos, cilantro, and spices. I usually buy a store-bought version to save time and effort. However, if you want to make your own, here’s a green enchilada recipe that looks amazing.
While people traditionally make green enchiladas with chicken, I absolutely love this vegetarian version made with white beans instead.
How to make vegetarian enchiladas verdes (green enchiladas)
- Prep. First, preheat the oven to 400F. Spread enchilada sauce evenly over the bottom of a 13×9” baking dish. Chop your veggies.
- Cook the veggies and beans. Heat oil in a large pan over medium heat. Add the chopped bell peppers and zucchini and cook until the veggies are slightly charred and softened. Then, add white beans and cook for an additional 2 minutes. Stir in some of the enchilada sauce and let it simmer for 2 minutes. Season with salt and pepper to your liking. Remove from heat.
- Assemble the enchiladas. Use a cutting board or a large plate to assemble the enchiladas. One-by-one, lay out each tortilla. Spread the veggie mixture evenly into the middle of each tortilla. Then, roll up the tortilla and place it face-down into the baking pan. Repeat with all of the tortillas.
- Add sauce and cheese. Spread the remaining enchilada sauce over the tortillas in the dish. Sprinkle the mozzarella cheese evenly over the top.
- Bake the enchiladas. Bake the dish uncovered for 10-15 minutes, or until the cheese has melted. Remove from the oven and serve immediately. Garnish with chopped cilantro, and enjoy!
Can enchiladas be made with flour tortillas?
Yes! I use 8-inch whole wheat flour tortillas to make these enchiladas and they are delicious.
Substitutions and variations
You can truly make these enchiladas your own – don’t be afraid to get creative!
- Make it vegan: Use a vegan shredded cheese in place of the mozzarella cheese. Swap out the enchilada sauce for salsa verde or a dairy-free enchilada sauce.
- Make it gluten-free: Use corn tortillas or other gluten-free tortillas instead of the flour tortillas. Heat them over a flame for a few seconds to make them more durable.
- Swap the veggies for whatever veggies you prefer: Mushrooms and spinach would both be wonderful in these enchiladas.
What to serve with vegetarian enchiladas verdes
Personally, I think these vegetarian enchiladas verdes would go great with:
- a simple side salad
- chips and guacamole
- fresh salsa or pico de gallo
- rice and beans
How long will enchiladas keep in the fridge?
If you store these enchiladas in an airtight container in the fridge, they should last 3-5 days. When you’re ready to eat, either microwave or heat in a pan until they’re hot.
If you made this vegetarian enchiladas verdes recipe, I’d love to see your creation! Tag me on Instagram @thebalancedbite and I’ll share your post!
More vegetarian recipes:
- Mediterranean sweet potatoes with vegan tahini dressing
- Creamy sweet potato, kale, and white bean soup
- Cauliflower chickpea tacos with cilantro lime sauce
Vegetarian Enchiladas Verdes (Green Enchiladas)
Ingredients
- ½ tablespoon olive oil
- 2 medium green bell peppers, cored and chopped
- 1 large zucchini, chopped
- 1 15.5 oz can white beans, rinsed and drained
- 12 oz green enchilada sauce, divided
- 1 cup shredded mozzarella cheese
- 8 8- inch flour or corn tortillas
- 2 tablespoons cilantro, chopped , for garnish
Instructions
- Preheat oven to 400F. Spread ¼ cup enchilada sauce over the bottom of a 13×9” baking dish.
- Heat oil in a large pan over medium heat. Add bell peppers and zucchini. Cook for 6 minutes, or until the veggies are slightly charred and softened.
- Add white beans and cook for an additional 2 minutes. Stir in ½ cup enchilada sauce and let it simmer for 2 minutes. Season with salt and pepper. Remove from heat.
- Assemble the enchiladas: Lay out a tortilla. Spread the veggie mixture evenly into the middle of each tortilla (about ¼ cup for each tortilla). Roll up the tortilla and place it face-down into the baking dish. Repeat with all of the tortillas.
- Spread the remaining enchilada sauce over the tortillas in the dish. Sprinkle the mozzarella cheese evenly over the top.
- Bake for 12-15 minutes, or until the cheese has melted. Remove from oven and serve immediately. Garnish with cilantro.
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Chase Mazur says
I love putting cheese on the inside with the mix!